Raisin Almond Buckwheat Granola

This recipe has not been tested in the Bob’s Red Mill Test Kitchen. High Fiber, Lactose Free, Soy Free, Vegan.

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Rating: 4
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Servings 8people
Submitted By Patty Tolbert from Vampiregran.com
This recipe has not been tested in the Bob's Red Mill Test Kitchen. High Fiber, Lactose Free, Soy Free, Vegan.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 4
You:
Rate this recipe!
Servings 8people
Submitted By Patty Tolbert from Vampiregran.com
This recipe has not been tested in the Bob's Red Mill Test Kitchen. High Fiber, Lactose Free, Soy Free, Vegan.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 300°F. Lightly oil a 13 x 18-inch (or similar size) baking sheet.
  2. Place the buckwheat in a strainer and rinse and drain thoroughly.
  3. In a bowl, combine the wet buckwheat, almonds, sugar, cinnamon, cardamom and salt. Spread evenly on the baking sheet.
  4. Bake at 300°F for 20 minutes, then stir. Bake for an additional 15 - 20 minutes or until lightly browned.
  5. After removing from the oven (while the cereal is still hot) place it in a large mixing bowl and thoroughly stir in the nut butter, then mix in the dried fruit and let cool to crisp up.
Recipe Notes

*I usually add two types of dried fruit and more than one kind of nut.

Products Used in this Recipe
Recipe Comments

2 thoughts on “Raisin Almond Buckwheat Granola

    1. Recipe Specialist

      The Buckwheat Groats in this recipe only need to be rinsed and then baked. There is no need to cook the groats beforehand.

      Reply

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