If you are a Granola lover then you will appreciate the crunch, texture and taste of my favourite Buckwheat breakfast. My love for Coco Pops will never go away, I will always remember the taste, the crackles and the sweet chocolate milk that’s left over when I used to pick up the bowl and guzzle it down with two hands. I can’t say I will ever get the chance to eat them again however; partly because of the burden of knowledge, knowing all to well what’s in them and partly because I’m intolerant to gluten.. So really… That just wont be fun!
So..How to have chocolate for breakfast, minus the Coco Pops? Create your own, wholesome, nourishing granola; so satisfying, gluten free, refined sugar free, dairy free and full of all the good stuff. I love to make a big batch to last me through the week. Perfect for an on the go snack, sprinkle on top of your favourite yoghurt or smoothie or simply have a bowl full for breakfast with your favourite nut milk and fresh fruit. It’s super simple to make; you will only need one saucepan, a baking tray and you’re half way there.
1/3 cup cold pressed coconut oil
1/3 cup rice malt syrup
1/4 cup cacao powder
2 ½ cups puffed millet
1 cup raw buckwheat groats
½ cup pumpkin seeds
¼ cup cacao nibs
3 cups nuts of your choice ( I used pecans)
Pinch of salt
½ tsp cinnamon.
½ tsp vanilla bean powder / essence
Preheat the over to 150 degrees Celsius.
Melt and combine the coconut oil, rice malt syrup, cacao powder, cinnamon, vanilla bean and salt, in a saucepan on low heat until a smooth running consistency is formed.
Stir continuously to ensure mixture doesn’t burn.
Place all the other ingredients in the saucepan and stir in ensuring that all the mixture is coated liberally.
Transfer to a baking tray and spread out evenly.
Place in the oven for 30 – 40 then remove and allow to cool completely before transferring to an air tight container.
Note* The granola will seem soft coming out of the oven. It will firm up and stick together once cooled.