If you know me personally, you’ll know I’m a huge lover of breakfast foods. If I could make every meal breakfast, I would. I mean, theres literally endless options you can have! Sometimes, when I’m lazy, I find myself eating breakfast foods for dinner. I know, I’m strange sometimes. But who doesn’t love breakfast right?
I love granola, it’s warm, hearty, filling and delicious. Not long ago I went out for breakfast with my friends to a little vegan cafe called Monk Bodhi Dharma. If you’re from Melbourne, this cafe is an absolute must to pay a visit to. I had the raw granola with house made almond milk and it was seriously amazing. It inspired me to make a similar version myself. The warm, spicy scent of cinnamon the fills the kitchen when it’s cooking is deliciously alluring. Paired with some berries, almond milk and a fresh cup of peppermint tea, it is the perfect combination. I must admit, I normally try keep my fat intake low, but this is a treat for me as it has quite a lot of nuts and seeds.
The granola you buy from the store is always so so expensive! Not to mention they are loaded with refined sugars, lots of oils and preservatives. This granola is oil free and only contains natural, whole ingredients. It’s also so much cheaper to make. You can store it in a large jar and use it whenever you like! It will last a month or so.
The secret ingredient for the mega crunch factor is Buckinis. Buckinis are activated Buckwheat. Buckwheat, despite its name, is not actually wheat. In fact it’s not even a grain, it is a fruit. It belongs to the Achene family of fruits, which includes strawberries. Buckwheat is a rich source of protein, rutin and manganese. It also contains minerals such as Zinc, Iron, Copper and B Vitamins, and it’s low in fat. The Magnesium also helps improve blood circulation and decreases blood pressure. Buckwheat contains a large amount heart-healthy soluble fibre which helps reduce cholesterol, and also contains resistant starch, which boosts colon health and controls blood sugar levels. The flavonoids in buckwheat, Quercitin and Rutin, have healing and antioxidant properties.
- 1.5 Cup Traditional Gluten Free Oats
- 1 Cup Puffed Quinoa
- ¾ Cup Buckinis (Activated Buckwheat)
- ¼ Cup Cacao Nibs
- ¾ Cup Seed Mix (Pumpkin seeds and Sunflower seeds)
- 1 C Coconut Shreds
- ¼ Cup Chia Seeds
- ½ Cup Almonds, Chopped
- 1 Tbs Cinnamon
- ¾ Cup Maple Syrup or Rice malt Syrup
- Almond Milk
- Add all the dry ingredients into a bowl and combine. Add the maple syrup and mix until all of the mixture is completely coated.
- Place mixture on a baking tray lined with baking paper. Avoid overlapping or stacking the mixture up too high. Place in a preheated oven on 150ºc for 25-30 minutes or until cooked and slightly golden. *(Note: You may need more or less time, just be sure to check up on it)
- Remove from oven and let to sit on baking tray for 30 minutes until mixture hardens.
- Pour into bowl and serve with berries and almond milk. Store the rest in a jar.