Serves 12 (serving size: about 1/3 cup)
Recipe from Cooking Light Magazine
Husband-Tested in Alice’s Kitchen
I love making my own granola. Here's another great recipe that uses buckwheat groats.
In this wide-mouth mason jar, I've got 1/3 cup plain Greek yogurt, 1 Tablespoon Berry Sauce, 1/2 cup fresh berries, and 1/3 cup Coconut-Buckwheat Granola. I've reused an plastic container that had applesauce in it to put the granola in. It keeps the granola crispy. This is a great way to transport a favorite snack! |
1
1/2 cups old-fashioned oats
1/2
cup unsweetened flaked dried coconut
1/2
cup almonds, coarsely chopped
1/2
cup unsalted pumpkin seeds
1/4
cup uncooked buckwheat groats
2 Tablespoons canola oil or coconut oil
2 Tablespoons honey
1/2 teaspoon kosher salt
1
teaspoon ground cinnamon
Preheat
the oven to 375F. Combine the first 5
ingredients in a large bowl. Combing the
oil, honey, salt and cinnamon in a small bowl, stirring with a whisk. Add the honey mixture to the oat mixture; stir
well to coat. Spread oat mixture in a
single layer on a parchment lined baking sheet.
Bake for 20 minutes or until golden brown, stirring one after 10
minutes. Cool completely before using.
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