A gorgeous granola with extra crispy twangs from the tiny buckwheat seeds, chewiness from the dried figs and Speculoos-style comfort from the intense muscovado – this is just such a heart-warming treat to have in the mornings (or any time of day as a matter of fact). Definitely something to try, not only with your breakfast yoghurt, but also as a salad topping or with as a garnish on your roasted chicken breast. Granola is such a versatile product and it’s just so quick to make a large batch which will last you for days.
You will need:
2 cups oats (certified gluten-free if coeliac like me)
1 cup buckwheat
A pinch of salt
1/2 tsp cinnamon
1/2 cup mixed seeds (I used pumpkin, sunflower, linseeds and pinenuts)
1/2 cup diced dried figs
1/4 cup raw honey
1/4 cup coconut oil
2 tbsp muscovado sugar
2 tbsp light demerera sugar
Melt the coconut oil and add the honey and sugars. Whisk until well dissolved.
Mix all the dry ingredients together, then pour over the oil sugar mix. Mix everything well – get your hands in there if necessary – and spread on a tray lined with baking paper.
Pop in the oven for 15 minutes, then give it a mix through. Put it back in the oven for 15-25 minutes or until the granola reaches a lovely golden brown colour.
Remove from the oven and leave out to cool. Occasionally break up the granola or everything will just stick together in one big mass.
Once cooled down, store in an airtight container and enjoy!!