Buckwheat and Apricot Granola
Toasted buckwheat has a nutty, almond-like texture that lends itself beautifully to granola. This recipe uses only a small amount of maple syrup for sweetener, so we tossed in some dried apricots for an additional hint of natural sweetness.
Active time
5 minutesTotal time
55 minutesYield
6 cups (24 servings)Serving Size
1/4 cupNutrition
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Ingredients
2 cups buckwheat
2 cups rolled oats
½ cup unsweetened shredded coconut
½ cup sliced almonds
½ cup sunflower seeds
⅓ cup maple syrup
2 tablespoons olive oil
½ teaspoon salt
1 cup chopped dried apricots
Instructions
- Preheat oven to 300°F and line a baking sheet with parchment paper.
- Combine all ingredients except the apricots in a large bowl, spread mixture onto baking sheet, and bake for 40-50 minutes, until golden.
- Toss with dried apricots, then cool completely at room temperature before serving or storing.
An Oldways recipe, courtesy of Kelly Toups
Nutrition
Calories: 150Total Fat: 6g
Saturated Fat: 1.5g
Sodium: 70g
Carbohydrate: 22g
Fiber: 3g
Total Sugar: 6g (Added Sugar: 3g)
Protein: 4g
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