Quinoa Buckwheat Granola


Prep Time

15 minutes

Cooking Time

45 minutes

Yields

about 9 cups

Ingredients

2 cups almonds, roughly chopped or slivered

2 cups shaved coconut, unsweetened

1/2 cup pumpkin seeds

1 1/2 cups whole buckwheat groats (also known as kasha - get raw, untoasted)

1 cup quinoa flakes

2 cups dried fruit, cherries or berries (if using larger dried fruit like apricots then cut into small pieces)

2/3 cup maple syrup

4 tsp pure vanilla extract

1/2 tsp sea salt

1/2 tsp nutmeg

1/2 tsp ground ginger

1/4 cup coconut oil, melted

Directions

  1. Preheat oven to 325 degrees and line two baking sheets with parchment paper - one large and one medium/small. (Or a very large baking sheet, if you have it.)
  2. In a large bowl, combine almonds, shaved coconut, pumpkin seeds, buckwheat groats and quinoa flakes and mix until well combined.  (Save dried fruit to add after cooking and cooling.)
  3. In a separate bowl, combine maple syrup, vanilla extract, sea salt and coconut oil.  Whisk to combine.
  4. Pour wet ingredients over dry ingredients and mix to coat thoroughly.
  5. Transfer mixture to prepared baking sheets and spread thin.  Press firmly to pack mixture down. (A metal spatula works well.)
  6. Place in preheated oven on middle rack and bake for 40-45 minutes, or until golden brown, rotating baking sheets halfway through cooking.
  7. Remove from oven and cool one hour.  Break into pieces, add dried fruit and store in an airtight container.