Oats have a lot of appeal—whether you want a quick, hot breakfast, chewy cookies or textured bread. But if you’re whipping up a batch of homemade granola, leave this trusty “go-to” grain in the pantry. Buckwheat, a seed that’s often mistaken for a grain, takes the place of traditional oats in this clever snack, adding nutty flavor and a ton of extra-fun crunch. Topped with a simple glaze made from raw honey and cacao powder–you’ll never settle for ordinary granola again!
Non-GMO Chocolate-Glazed Buckwheat Granola
- Preheat oven to 300 degrees F. Grease an 8×8 glass baking pan; set aside.
- Combine buckwheat, pumpkin seeds and flaxseed into a medium-sizes mixing bowl.
- In a separate smaller bowl, combine cacao powder, honey, oil and pinch of salt. Mix together until thoroughly blended.
- Pour chocolate mixture over buckwheat and seeds in medium bowl. Stir to coat evenly.
- Pour granola into baking pan, spread evenly then bake 25 minutes, stir halfway through baking time. Remove from oven when pumpkin seeds are toasted.
- Allow to cool then store in glassware in fridge.
Latest posts by Pamela Higgins (see all)
- Butternut Squash & Apple Soup - October 23, 2014
- 3 Tricks for Celebrating a Healthier Halloween - October 16, 2014
- Chicory Latte with Dairy-Free Pumpkin Milk “Cream” - October 9, 2014