This addictively nutty and nourishing Buckwheat Granola is ideal for a sustaining breakfast on chillier mornings. Serve with milk or Hinxden Dairy natural yoghurt, sprinkled over porridge or with a pear and prune compote. We use a local rapeseed oil from Morghew estate, its nutty flavour enhances the flavour of the buckwheat groats.
This will make a large 1 kilo batch and, if stored in an airtight container, will last several weeks. Although, we doubt it will last that long as a handful to grab, breakfast or not, is just too tempting!
- 350g jumbo oats
- 150g buckwheat groats
- 150g pumpkin seeds
- 200g sunflower seeds
- 100g hazelnuts
- 100ml Water Lane honey (available at our Saturday Produce Market)
- 50g soft brown sugar
- 40ml rapeseed oil from Morghew
- ½ tsp sea
- 150g dried cranberries or your favourite dried fruit
Preheat the oven to 160 degrees.
Heat the honey, sugar, oil, and salt gently to dissolve the sugar. Mix the oats, buckwheat, seeds, and nuts together and stir in well to the honey mixture. Spread the mixture in an even layer onto a lined baking tray and bake for 30 minutes, stirring every 10mins or until golden brown. Watch it as the nuts can catch easily. Allow to cool and stir in the dried fruit and decant into an airtight container.