cinnamon spiced buckwheat granola

(vegan)

writer: emma ranne
picture: emma ranne

 Breakfats bowl and cinnamon granola recipe

I love oatmeal. It’s my go to breakfast, especially during the icy cold Finnish winter months. Nothing feels as comforting on a dark and gloomy January morning as a bowl of steaming velvety oats. Oh and preferably eaten listening to some moody tunes in candle light.

Ok but you get it. I love my oats, but things would get pretty boring in the long run if we wouldn't bring in the toppings. An oh my do I love toppings too.

This spicy buckwheat granola is a crispy add to your bowl of creamy oatmeal. It’s super easy to make, tastes gorgeous and as a bonus it’ll make your apartment smell super cozy when the spices brew in the oven.

Buckwheat as a grain contains a whole lot of minerals and beneficial antioxidants. It has been shown to improve sugar control and balance the cholesterol levels. Just to name a few it’s a good source for iron and magnesium, but the complete list of minerals is pretty impressive. In this recipe we keep the oven temperature low, to make sure the most of the minerals remain to give this granola its nutritious factor.

Great as a topping on oatmeal, but also really delicious on its own with some berries and oat milk or to bring some crunch to your smoothie bowl. 

 

ingredients:

  • 2 dl whole buckwheat groats
  •  0,5 dl pumpkin seeds
  • 0,25 dl sesame seeds
  • 0,25 dl shredded coconut
  • 1 tsp cardamom
  •  2 tsp cinnamon 

how:

  1. Rinse the buckwheat groats and let them soak in cold water for at least 30 min. Rinse again after the soaking
     
  2.  Heat your oven to 80C
     
  3.  Mix all the ingredients and pour the mix on a a baking tray that is covered with a sheet of baking paper
     
  4. Bake for a couple of hours. You could also speed it up to do the baking at a higher temperature, but nutrition-wise it’s better to go slow here. Oh and also! Your home will smell really good because of all the spices. It’s worth the wait.
     
  5. Ready the granola feels crispy and dry. Store in a glass jar for up to a couple of weeks. 
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