I have been dying
to share this recipe with you for over a year. I didn't want to share it without a beautiful photo to accompany it, so I've been sitting on my hands waiting patiently. This granola recipe has become our all-time favorite at my house. It's definitely kicked up my granola game from ho-hum to home-run.
This granola has even become a go-to gift of mine for those people that continually stump me. I simply bake a big batch, then pack the granola into mason jars and tie a pretty ribbon around the lid. Easy as that, I had a thoughtful, homemade gift.
Not only is this recipe easy to prepare, it's absolutely wonderful with crunchy, sweet granola clusters, chewy fruit, nuts, and coconut. The buckwheat really brings something special to this granola. It's an unusual ingredient, has a wonderfully earthy flavor, and packs a nutritional punch. This granola makes a great breakfast with milk or yogurt, a delicious snack, and a stellar dessert when served over some vanilla ice cream. Honestly, we can't get enough of it at our house. I hope you enjoy it as much as we do!
Prep Time: 10 minutes | Cook Time: 30-35 minutes | Yield: 15-20 servings
Preheat oven to 300°F. Line a baking sheet with parchment paper.
In a large bowl combine rolled oats, buckwheat groats, nuts, and seeds.
In a small saucepan combine honey, maple syrup, coconut oil, cinnamon, and salt. Bring to a boil and hold at a steady boil for 2 minutes. Remove from heat and add vanilla and almond extract.
Pour syrup mixture over the oat mixture and mix well to evenly coat. Spread the granola on the prepared baking sheet in an even layer.
Bake granola until browned and crispy, about 30-35 minutes, stirring thoroughly every 10 minutes.
Let cool thoroughly before breaking into clumps and adding dried cranberries.