When you’re dieting the first thing that comes to your mind is EATING HEALTHY of course, but not necessarily tasteless.
Usually my morning meals are a combination of yogurt and oats, mainly because i love oats, whether plain or granola.
Some leftover buckwheat and oats in the pantry got my attention and I thought i could do somethings with those. So I’ve tested something new and I guess I ‘ve found a new healthy option for my breakfast.
Serving 500gr (10 portions with 50gr serving size each)
Cooking time: 20 minutes
- 70gr mix dried fruits (white or black sultanas or you could use dried cranberries too)
- 2 tbsp. brown sugar
- 2 tbsp. Tahini oil (the oil that sits on top of the tahini) or alternatively use sunflower oil
- 200 gr buckwheat
- 150 gr rolled oats
- 50 gr sunflower seeds
- 2 tbsp. flax seeds
- 4 tbsp. dried coconut
- 1 tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground clove
- Preheat the oven to 200° C
- Place the buckwheat, rolled oats, sunflower seeds, sugar, oil and the spices in a baking tray lined with parchment paper. Stir with a wooden spoon or your hands until combined. Gently flat uniformely the granola to ensure a even layer (so the edges won’t burn)
- Bake the granola for about 15-20 minutes until golden bworn. You should be careful to stir once or twice to prevent burning.
- When the granola has reached a nice browning color and has released a nice nutty aroma add the flax seeds, the dried fruits and the shredded coconut. Mix well and let to cool.
- Once cooled store the granola in a airtight container for about a month.
- Serve 50gr of granola with 200gr plain yogurt or milk (or coconut/almond milk if vegan)