Berries are in season right now so what better way to enjoy the season’s best than with some crunchy homemade granola!
Granola can be a crunchy and satisfying breakfast with fruit or afternoon snack. Most packages granolas a full of sugar and additives your body would prefer to skip. Buckwheat is used as a crunchier alternative to oats. Toasted with pumpkin seeds and flax in this recipe then coated in a simple chocolate glaze, divine!
- 1 cup whole hulled buckwheat
- 2 T. ground flaxseed
- ¼ cup raw pumpkin seeds
- Chocolate glaze:
- 1 T. cacao powder
- 1 T. grapeseed oil
- 1 T. raw honey
- Pinch of pink salt
- Preheat oven to 300 degrees.
- Grease an 8x8 glass baking pan, set aside.
- In a bowl, combine buckwheat, ground flaxseed, and raw pumpkin seeds.
- In a separate smaller bowl, combine cacao powder, raw honey, oil, and pinch of salt. Mix together until thoroughly blended.
- Pour chocolate mixture over buckwheat and seeds in medium bowl. Stir to coat evenly.
- Pour granola into baking pan, spread evenly then back 25 minutes, stir halfway through baking time.
- Remove from oven when pumpkin seeds are toasted.
- Allow to cool then store in glassware in fridge.
See my recipe featured on Vitacost:
Serve up in a fancy parfait glass and enjoy!