Toasted buckwheat with cranberries + freeze-dried berries

Toasted buckwheat with cranberries + freeze-dried berries

By
From
Spoon
Makes
8–10 bowls

A breakfast bowl is just as much about the texture as it is about the flavour. When Iʼm not after a smooth and creamy porridge on a winter’s morning, I often crave a bit of crunch.

I like to be taken out of my morning bowl comfort zone once in while by replacing the humble oat in a classic bowl of muesli with ingredients like buckwheat, coconut chips and cashew nuts. In this recipe, these ingredients are toasted with a little coconut oil.

Annie

Ingredients

Quantity Ingredient
3 tablespoons coconut oil, melted

Dry ingredients

Quantity Ingredient
375g buckwheat groats
1 tablespoon coconut flakes
2 tablespoons flaked almonds
2 tablespoons chopped cashew nuts
2 tablespoons sunflower seeds
45g dried cranberries

Toppings

Quantity Ingredient
milk or yoghurt
freeze-dried berries
blueberries
pomegranate seeds

Method

  1. Preheat the oven to 180°C.
  2. Mix all the dry ingredients, except for the dried cranberries, in a large mixing bowl.
  3. Melt the coconut oil in a small pan over a medium heat.
  4. Pour the oil over the dry ingredients and stir to combine.
  5. Spoon the mixture onto a baking tray lined with baking parchment, spreading it out and patting it down with a wooden spoon. (Use 2 trays if necessary.)
  6. Place on the middle shelf in the oven. Bake for 15 minutes, turning the mixture after 5 minutes.
  7. Remove from the oven, add the dried cranberries and leave to cool.
  8. Serve with your favourite milk or yoghurt and the suggested fruit toppings.
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