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Buckwheat & Pumpkin Granola

October 7, 2015

Buckwheat & Pumpkin Granola
This granola is just so perfect for fall, it’s been my go-to-autumn granola for the last two years now, and I still don’t have enough of it. I top my overnight oats or porridges with it or eat it straight from the container. It’s my happy-place-granola and I always have it in the house. Whenever my family pays us a visit, they walk straight to the kitchen to see if I have any granola left and I usually make a batch for them just in case.
I’ve even thought about selling this granola, that’s how much everybody loves it. Maybe I do, depending on how you guys like it. Please don’t hesitate to tell me in the comments below. Buckwheat & Pumpkin GranolaIt’s of course also incredibly good for you as all ingredients are completely natural and packed with nutrients. Of course there’s oats which contain a good amount of manganese, which protects our bones. Oats are also loaded with fiber, which regulate our blood sugar levels and keep us satisfied for hours.
The real hero in this granola is buckwheat though. The little seeds contain all essential amino acids, making it a real protein. It is said to lower blood pressure and cholesterol because of it’s high amount of magnesium. It relaxes our blood vessels which allows our blood to flow better, which in turn leads to a normal blood pressure.

All the nuts and seeds in this granola make it such a great source of protein and fiber, which keep you satisfied the entire morning. The granola also has much less sugar than store-bought granola, which are usually loaded with refined sugar.
Combined with creamy porridge, chia pudding or overnight oats, this buckwheat & pumpkin granola really makes the best breakfast.

Buckwheat & Pumpkin Granola

INGREDIENTS:

– 1 cup (80g) raw buckwheat groats
– 1 cups (80g) (gluten-free) oats
– 1 cup (120g) pumpkin seeds
– 1/2 cup (60g) sunflower seeds
– ½ cup (75g) raw unpeeled almonds (with skin)
– ½ cup (50g) pecans
– 2 tbs virgin coconut oil
– 3 tbs maple sirup
– 3 tsps cinnamon

METHOD

  1. Preheat the oven to 180°. Start by putting the almonds and pecans into a food processor and crush for 2-3 pulses until they are broken into pieces. They should not be completely crushed, you still want to be able to identify them as nut pieces.
  2. Place the crushed nuts into a large bowl. Add all the dry ingredients except cinnamon, and stir well until the ingredients are combined.
  3. Next, melt the coconut oil in a small sauce pan. Add the maple syrup and cinnamon, and stir well until everything is dissolved.
  4. Now pour the sweet coconut cinnamon mix over the dry ingredients and mix well until everything is slightly sticky.
  5. Pour the granola on a baking sheet which you have aligned with parchment paper, and bake for about 25-30 minutes. After 10 minutes or so, take the pan out and stir well so the outer edges do not get burned. Repeat this every 5-10 minutes for the rest of the time.
  6. After 25 – 30 minutes, take out the tray and leave it to cool for about 20 minutes.
    By this time the granola should be nicely crunchy but not burned and your kitchen should smell devine.

Serve with milk, non-dairy milk, (coconut) yoghurt or greek yogurt, and top it with fruits. Stored in an air-tight container it should taste amazing for 3-4 weeks.

Enjoy!Buckwheat & Pumpkin Granola

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Filed Under: Breakfast, Gluten-free, Recipes, Refined sugar-free, Vegan Tagged With: buckwheat, clean-eating, granola, healthy muesli, homemade granola, homemade muesli, oats, pepitas, pumpkin

Previous Post: « The best apple pie and an apple fest
Next Post: Pumpkin Brownies »

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Comments

  1. Val

    October 7, 2015 at 8:44 pm

    What are overnight oats?

    Reply
    • Lynn

      October 8, 2015 at 5:02 pm

      Overnight oats are oats that are soaked in (plant-based) milk over night so they really soak in all the moisture and become really creamy and delicious.
      There’s a recipe in the breakfast section if you’re interested.
      xx Lynn

      Reply
  2. Traci | Vanilla And Bean

    October 8, 2015 at 7:34 am

    Hey Lynn! This is some delicious granola my dear.. and I have to say, I just discovered buckwheat this past year and I absolutely love the texture and flavor of it. The more I read about it, the more I love it! I usually eat it in porridge, but I love how you’ve incorporated it into granola. So smart! Thank you for this my dear!

    Reply
    • Lynn

      October 8, 2015 at 5:04 pm

      Traci – your comments always make me smile. I actually re-discovered buckwheat a few years ago, too, when I moved to a region that is known for its buckwheat crop. You can get anything buckwheat in my city – pancakes, cake, bread, you name it. It’s such a heathy alternative to wheat.
      I also love buckwheat porridge – it’s so heavenly creamy and delicious.
      xx Lynn

      Reply
  3. Katie | Honestly Nourished

    October 9, 2015 at 4:08 pm

    Yum, Lynn! I was trolling Food Gawker this morning and your granola immediately caught my eye and I thought, OF COURSE it’s by my lovely friend Lynn! I think I have all of these ingredients in my pantry so I may have to give it a try this weekend. I have never made my own granola but it’s been on my to-do list for ages. Thank you for the inspiration my dear! Wishing you a lovely weekend! XX Katie

    Reply
    • Lynn

      October 9, 2015 at 4:22 pm

      Aw Katie, you’re such a sweetheart. Trust me, once you start making your own granola, you’ll be addicted.
      Have a lovely weekend, too.
      xx Lynn

      Reply
  4. Lauren | The Oatmeal Artist

    October 24, 2015 at 4:03 pm

    Hello! I’ve included this recipe in my list of oat-tastic recipes to check out in my Saturday round-up. Don’t worry: it’s simply a link that takes my readers to your fantastic blog. 🙂 Check it out! http://wp.me/p57tL9-1ga

    Have a great weekend!

    Lauren / The Oatmeal Artist

    Reply
    • Lynn

      October 24, 2015 at 4:58 pm

      Hi Lauren,
      thanks so much for the feature. Made my day 🙂
      Happy weekend!
      xx Lynn

      Reply
  5. Karen

    October 26, 2015 at 7:25 pm

    Is the 180 Fahrenheit or Celsius?

    Reply
    • Lynn

      October 26, 2015 at 7:42 pm

      It’s Celsius, I guess that’s 356 degrees Fahrenheit if I’m not mistaken 🙂
      xx Lynn

      Reply

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Welcome to Heavenlynn Healthy. This is a place where I share my passion with the world - delicious healthy recipes. Everything you see here is made from scratch with non-processed natural foods. Most of my recipes are meat, dairy, gluten, and refined-sugar free, and they contain a list of all of the goodness that you will treat your body to by preparing and eating them. I hope you will love the website just as much as I do. If you have any questions, feel free to contact me or take a look at my philosophy. Have a healthy day eyeryone!

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Lynn is a Germany-based healthy foodie, holistic health coach, recipe developer, entrepreneur and positive thinker. She loves running, dogs, active life of all sorts and Asian food.

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