Oil-free Spiced Buckwheat Granola
This Oil-free Spiced Buckwheat Granola is rich in cinnamon, ginger and allspice and naturally sweetened! The buckwheat gives this vegan granola a wonderful crunch and the toasted pumpkin seed packs a nutritional punch!
Servings: 3 1/2 cups
Ingredients
- 1 cup (100g) old-fashioned rolled oats (use gluten-free if needed)
- 1/3 cup (60g) buckwheat groats
- 1 teaspoon ground ginger
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon salt
- 1/4 cup (40g) raw pumpkin seeds
- 1 tablespoon hemp seeds (optional)
- 5 tablespoons (100g) pure maple syrup
- 2 tablespoons (32g) tahini
- I use this scale.
Instructions
- Preheat the oven 300°F and line a pan with parchment paper.
- To a large bowl, add the oats, buckwheat, spices and salt, pumpkin seeds and hemp seeds (if using). Stir very well until mixed.
- Pour in the syrup and tahini and stir until well coated and the mixture is very wet.
- Spread out the granola onto the pan into an even layer about 3/4 inch high.
- Bake 15 minutes. Remove the pan and stir the granola well from the sides and bottom all around so it can cook evenly. Spread the granola back out into an even layer. Bake about 15 minutes more, watching closely the last couple of minutes so the edges don't burn.
- Cool for 10 minutes, as this is when it will really crisp up. Once fully cooled, store in a ziplock bag or mason jar or container. It will last at room temperature 2 weeks. It is delicious served with yogurt, whipped cream and plant-based milk of choice.