granolaI have, most of my life, preferred a savoury breakfast, finding most breakfast cereals too sweet, until I decided to try my hand at making my own. Inspired by Angela Liddon’s Ultimate Nutty Granola Clusters found in The Oh She Glows Cookbook, I came up with a granola that is really awesome, especially when served with homemade soy coconut yogurt! I get most of my nuts and seeds from Prana.



1 cup (125 ml) almonds
½ cup (125 ml) mixed nuts
¾ cup (175 ml) buckwheat groats
½ cup (125 ml) rolled oats
½ cup (125 ml) pumpkin seeds
½ cup (125 ml) sunflower seeds
⅓ cup (75 ml) shredded unsweetened coconut
⅔ cup (150 ml) dried fruit, chopped if needed (cranberries, raisins, apricots, apples)
2 teaspoons (10 ml) cinnamon
½ teaspoon (2 ml) cardamom (optional)
¼ cup (60 ml) coconut oil, melted
¼ cup (60 ml) maple (or agave) syrup
2 teaspoons (10 ml) vanilla
Pinch of salt


Preheat oven to 275°F (140°C). Line a large baking sheet with parchment paper.
Grind nuts in blender or food processor. An uneven mix of finely and coarsely ground works well.
Combine all ingredients in large mixing bowl. Mix well.
Spread onto baking sheet. Bake 15 minutes; rotate pan and bake 15 minutes more. Allow to cool before moving to a storage container.

Buckwheat Oat Granola
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