These last couple of months, I’ve rediscovered the warmth and heartiness of a bowl of oatmeal at breakfast. I ran out of the store-bought Swiss granola I usually top it with and decided to make my own nutty chocolate buckwheat granola this time around. I thought to make a granola that incorporates more of other grains rather than just oats; buckwheat is perfect for this purpose because it bakes well and its flavor works in granola. I also had a lot of hazelnuts that I’ve been hoarding for a while and decided to use them before they’re no longer fresh. Hazelnut just ups the ante in a bowl of oats; with their addition, you need less of whatever sweetener you’re using too. And finally, I’ve been avoiding dessert and excessive amount of sugar for the last couple of weeks for my own detox of sorts, so I added some cocoa into this healthy nutty granola as a treat.
If you have any restrictions, this recipe is whole grain, gluten free and vegan. It’s very easy to follow, takes a very short time and a few steps to put together and requires no special ingredients. It’s good enough to eat alone as an afternoon snack, for a healthy breakfast with a cup of milk, yogurt or fruit or even on top of ice cream for dessert. If you’re like me and need something seemingly sweet with to go with your cup of coffee and brighten up your morning, this nutty chocolate buckwheat granola will do the trick! I’d love to hear from you – if you try this recipe out, leave a comment below or tag me on Instagram @theindiaedition.
- 60g buckwheat grains
- 50g oats
- 40g hazelnut, crushed into chunks (almonds, walnuts, pecans or a mix would work too)
- 2 tbsp cocoa
- 30ml olive oil (approx 2-3 large tbsp - you can also use coconut oil, any other oil you like or even butter)
- 15ml maple syrup or honey (approx 1-1.5 large tbsp)
- 1 tsp vanilla
- A pinch of sea salt
- Preheat the oven to 175C.
- Rinse the buckwheat well, 3-4 times. Strain well from the water.
- In a large bowl, combine all the ingredients and mix well. If the buckwheat is still slightly wet (but not soaking wet), that is okay.
- Transfer to a baking sheet and press down evenly. Bake for 18-20 mins at 175C. Check at the 10 minute mark, stirring lightly to ensure even cooking. If you have a smaller oven, you may need to let it cook slightly longer.
This recipe is inspired by My New Roots‘ buckwheat granola but the ingredients and method are quite different.