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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.