Oat and buckwheat granola

Oat and buckwheat granola

By
From
Roasting Tray Magic
Serves
4-6
Makes
420 g
Cooking time
75 mins
Photographer
Faith Mason

The buckwheat flakes give this a slightly nutty, somehow more grown-up flavour than granola made solely with oats as the base – but it’s not too overpowering.

Ingredients

Quantity Ingredient
150g rolled oats
50g buckwheat flakes
90g mixed nuts, such as almonds, pistachios, pecans and macadamia nuts, roughly chopped
30g mixed seeds
1/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1 tablespoon vegetable oil
4 tablespoons maple syrup
1 tablespoon runny honey
1 teaspoon vanilla extract
80g mixed dried fruit of choice, chopped
15g desiccated coconut

Method

  1. Preheat the oven to 150°C and line a 30 x 20 x 5-cm roasting tray with baking parchment. Add the oats, buckwheat flakes, nuts, seeds, salt and cinnamon to the tray and stir well to combine.
  2. Mix the vegetable oil, maple syrup, honey and vanilla together in a jug, then pour over the oat mixture. Stir until the dry ingredients are coated – you might think there’s not enough liquid but keep mixing until everything looks slightly damp.
  3. Spread the mixture out in the tray and bake for 50 minutes, until lightly golden, shaking the tray regularly. The granola will crisp up as it cools.
  4. Transfer the mixture to a large bowl, add the dried fruit and coconut and mix until evenly distributed. Allow to cool before storing in an airtight container for up to 1 month.
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