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When buckwheat is sprouted, the structures of the seed start to break down, giving it a satisfying crunchy quality that’s perfect for granola. Sprouting also mellows buckwheat’s distinct earthy flavour, so it blends well with the other flavours. Whole grain and naturally sweetened, simply mix the ingredients together, spread on a pan, bake and enjoy!
I always love having a fresh batch of this granola on hand because it’s delicious on its own as a snack, with milk and fresh fruit as a breakfast cereal, and as a topping for yogurt, oatmeal or a smoothie bowl. Great variations could also include coconut slices, almonds, walnuts, hemp hearts, dried fruit or whatever you have in your pantry, as long as the ratios stay the same.
Be sure to use large flake rolled oats for this recipe, quick cooking oats do work, but they will give the granola quite a different texture. You can also easily adapt the recipe to be vegan by substituting the honey for more maple syrup or another thick liquid sweetener such as brown rice syrup, though it may affect the sweetness.
