Years ago when I started reading food labels I said goodbye to foods that had ingredients that I had to goggle. One of the first recipes I started to make was granola. It can be made with just about any grains, nuts and fruits that when combined together become a crunchy bowlful of protein, fiber and healthy fats. I am sharing an easy recipe for granola that includes real ingredients I feel good about eating. The almonds, apricots and buckwheat are from Yupik. You can order on line or visit their store in Montreal to shop for high-quality products, including organic and Kosher.
Buckwheat and Apricot Granola
Makes one big container.
2 cups of oats
1 cup of buckwheat
1/4 cup maple syrup
2 tbsp coconut oil, melted
1 tsp ground cinnamon
1 cup almonds, chopped
1 cup of sunflower seeds
1 cup of pumpkin seeds
1 cup apricots, cut into 1/4-inch cubes
1 cup unsweetened shredded coconut
1. Preheat oven to 325°F and line a baking sheets with parchment paper.
2. In a large mixing bowl, add oats, buckwheat, maple syrup, coconut oil and cinnamon. Toss to coat well.
3. Spread granola out on prepared baking sheet. Bake until golden brown, about 12 to 15 minutes. Remove from oven, toss well and bake for 5 minutes more. Remove and let cool.
4. To a large mixing bowl, add the oat and buckwheat mixture and mix in the almonds, sunflower and pumpkin seeds, apricots and coconut. Transfer to storage containers.
This recipe can be made in advance and stored in air tight containers.