Granola

By tinathorn

Ingredients

• Dry
• 2 and 1/4 cups rolled oats, large flake
• 1/2 cup sliced blanched almonds
• 1/4 cup chopped walnuts
• 3 TB poppy seeds
• 3 TB pumpkin seeds (hulled, roasted, unsalted)
• 2 TB chia seeds
• 1/4 cup light buckwheat flour
• 1 tsp cinnamon
• 1/4 tsp salt
• Wet
• 3 TB coconut butter
• 4 TB honey
• 3 TB plus 1 tsp grapeseed oil
• 3 tsp vanilla extract

Details

Adapted from katyskitchen.ca

Preparation

Step 1

Preheat the oven to 350 F and line a baking sheet with parchment paper.
In a large mixing bowl, combine all the dry ingredients.
In a small, microwaveable bowl, add the coconut butter and honey. Microwave until smooth (about 20 seconds). Add the grapeseed oil and vanilla and combine well.
Pour wet ingredients over dry and stir to combine. Pour granola onto baking sheet.
Bake for 15 minutes, remove from oven and stir, bake another 10 minutes, stir, and finally 8 minutes before removing from oven to cool (a total of 33 minutes). Your granola might need a shorter baking time because the coconut has a tendency to burn.
Notes & Substitutions
As long as you stick with the same ratio of dry to wet ingredients, most substitutions should work well in this recipe. Try to keep your substations similar in terms of size and texture (i.e. sesame seeds for chia seeds, agave for honey, peanut butter for coconut butter). Do not decrease the amount of oil. If you are not using coconut butter, your granola may take slightly longer. Check frequently to avoid burning.