Buckwheat groats are crunchy, contain all the essential amino acids making them a complete protein source. Buckwheat groats are the hulled seeds of the buckwheat plant. I like to add Buckwheat groats along with oats to my homemade granola for extra crunch and nutrition. Bob’s Red Mill is my source for Buckwheat groats and my preferred thick rolled oats. This recipe is low in sugar and oil and provides the perfect crunch on top of a bowl of berries and yogurt.

1 1/2 cups of Oats (old fashioned, rolled oats NOT quick or instant)

1 cup of Buckwheat groats

1/2 cup of seeds/nuts of choice (I often use Pumpkin seeds)

3 TB Hemp hearts/seeds

3 TB Chia seeds

1/4 – 1/3 cup maple syrup or agave (you need the viscosity of this type of sweetener )

1/4 cup nut or seed butter of choice (I often use Tahini).

Vanilla or almond extract, as desired

Cinnamon or other spice as desired

OPTIONAL: Dried fruit (add the fruit after baking while the granola is still warm)

OPTIONAL: whip up 1 egg white & mix it into your granola mixture before baking to get crunchy granola chunks.

Preheat Oven to 300 F. Mix all ingredients together in a large bowl. Spread the mixture evenly onto a large baking sheet with sides. Bake for approximately 20 minutes (or until fragrant & golden brown). Stir the mixture at the halfway point to ensure even baking.

Let cool completely and place in a sealed container with an air-tight seal. I use a quart size Mason jar.

ENJOY!