Buckwheat Granola (Nut-Free)

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This has quickly become one of my favourite breakfast recipes, as its easy, fast and nutritious. Perfect for a busy week ahead! I like prepping a very big batch on a weekend that should last you for about 10 days and have it with coconut yoghurt and berries. Ingredients are interchangeable so if you want to add some nuts, take out some seeds or make it simpler that's totally up to you! This is a high protein (buckwheat) Omega 3 (pumpkin, sunflower, sesame, linseeds) and antioxidant (cranberry, blackcurrant, blueberries) version. I bough all ingredients at a zero waste shop which made the whole experience even more fun. 
ps: try to buy the dried fruits sugar-free! 

Ingredients
50gr buckwheat
100gr oats
70gr pumpkin seeds
70gr sunflower seeds
50gr linseeds
50gr sesame seeds
30gr dried cranberries
30gr dried blueberries
30gr dried blackcurrant
30gr coconut chips
150ml maple syrup / honey
4-5 heaped tablespoons coconut oil
2 teaspoon cinnamon
optional: cacao powder

Preheat oven to 180°C.
Mix all the dry ingredients (apart from coconut chips) in a mixing bowl. In a saucepan heat up the maple syrup, coconut oil and cinnamon on low heat, until everything has melted together nice and even. Pour the the liquid into the mixing bowl with dry ingredients and mix well. 
Pour the granola onto a mixing tray and spread out evenly. Place in oven for about 20 minutes, stirring the granola approx. every 5 minutes. Check it closely as it burns easily. The last 2-3 minutes sprinkle coconut chips on top to get them slightly toasted. Once it's evenly golden and crisp take it out of the oven and let cool. Transfer to an airtight container for storage.