Coconut, cherry and buckwheat granola

Coconut, cherry and buckwheat granola

By
From
Guilt-Free Nice Cream
Serves
6
Photographer
Jacqui Melville

This granola is so easy to make and packed full of flavour. Serve in a bowl with scoops of the Mango and Passion Fruit Nice Cream, for an extra special breakfast treat

Ingredients

Quantity Ingredient
200g rolled oats (not quick-cook variety)
150g brown rice flakes
168g buckwheat groats
1 teaspoon ground cinnamon
A pinch sea salt
80ml maple syrup
3 tablespoons vegetable oil or melted coconut oil
1 teaspoon vanilla extract
1 handful dried cherries
1 handful hazelnuts or almonds, chopped
1 handful unsweetened coconut flakes

Method

  1. First, make the granola. Preheat the oven to 150°C. Line a baking sheet with parchment paper. In a large bowl, combine the oats, brown rice flakes, buckwheat groats, cinnamon and salt. In another bowl, combine the maple syrup, oil and vanilla extract. Pour the wet ingredients into the dry and mix well. Tip the mixture onto the baking sheet and spread out evenly, in one layer.
  2. Bake in the oven for 30 minutes, stirring about every 10 minutes or so to keep it from burning. Remove and add the cherries, hazelnuts and coconut flakes. Continue to bake for an additional 10–15 minutes. When the granola sounds ‘crispy’ it’s done.
  3. Remove from the oven and let is rest for about 15 minutes. Do not stir. While resting, the granola will have a chance to stick together and clump up. When completely cool, store in an airtight container. It will keep for a good couple of weeks.
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