Sprouted Buckwheat Granola

Sprouting buckwheat gives it the perfect crunch! With a hint of cinnamon and a touch of sweetness, this sprouted granola can take your breakfast to the next level.
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30 minutes
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10 Servings
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Enjoy with fresh seasonal fruit and a cup of strong coffee.
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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.

Sprouted Buckwheat Granola
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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.

Sprouted Buckwheat Granola

Sprouting buckwheat gives it the perfect crunch! With a hint of cinnamon and a touch of sweetness, this sprouted granola can take your breakfast to the next level.
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 10

What You'll Need:

  • 2 cups large flake rolled oats
  • ¾ cup Second Spring Organic Sprouted Buckwheat
  • ½ cup raw pecans, chopped
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • 1 tbsp chia seeds
  • 2 tsp cinnamon
  • ½ tsp salt
  • ¼ cup coconut oil, melted
  • 3 tbsp honey
  • 2 tbsp maple syrup

How To Make It:

  • Preheat oven to 300°F. Line a baking tray with parchment paper.
  • In a large bowl, combine oats, buckwheat, pecans, sunflower seeds, pumpkin seeds, chia, cinnamon and salt. Add melted coconut oil, honey and maple syrup and stir to coat evenly.
  • Spread mixture out flat on a baking sheet and bake for 20 minutes. Turn off the oven and leave the tray in the oven for an additional 5 minutes. Let cool before eating.

Notes

Store granola in an airtight container at room temperature and enjoy within two weeks.

Have you made this recipe? Tag @secondspringfoods on Instagram!

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