Ginger Nut Buckwheat Granola

Granola is surprisingly easy to make and preparing this recipe takes no time at all. Brazil Nut Buckwheat Granola is gluten free and adds the perfect crunch to your breakfast.

Research shows that almonds help to reduce hunger & overall calorie intake!

This antioxidant-rich granola has some added ginger and cinnamon to help support your immune function and regulate your blood sugar levels.

Ginger Nut Buckwheat Granola - Key Nutrients

Buckwheat

• Raw buckwheat groats are a versatile gluten-free grain, despite being called buckwheat!
• Buckwheat is a complete protein source making it the perfect inclusion at breakfast.
• Buckwheat is high in antioxidants, magnesium and is well digested, making this an amazing grain to incorporate into your diet.

Brazil Nuts 

• One 30g portion will smash your daily requirements of selenium.
• Selenium is essential to detoxification and a brilliant source of antioxidants, helping to remove any toxins.

Almonds 

• A really good source of vitamin E, with one 30g portion meeting approximately 50% of your daily requirements.
• A research study has shown that almonds consumed with snacks or meals help to reduce hunger and overall calorie intake.

Print Pin

Ginger Nut Buckwheat Granola

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 10 40g servings

Ingredients

• 1 cup raw buckwheat groats / 160g
• 1 cup brazil nuts / 110 g
• ½ cup pumpkin seeds / 65 g
• ½ cup almonds / 75 g
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• ⅓ cup maple syrup / 80 g
• 2 tbsp coconut oil
• Sprinkle rock / pink salt

Instructions

• Pre-heat oven to 160 degrees.
• Place raw buckwheat in a large bowl.
• Roughly chop the brazil nuts and almonds and add to the bowl with pumpkin seeds.
• Add ground ginger and ground cinnamon.
• Mix the spices into the dry mix so they are spread throughout.
• Add the maple syrup and stir through dry mix until throughly coated.
• Add coconut oil and stir through and a sprinkle of salt.
• Line a baking tray with baking paper and spread the mixture evenly on the paper.
• Place into the oven and bake for approximately 45 minutes or until browned and crispy checking every 15 mins and stirring through. Depending on your oven your might need to adjust the cooking time.
• Once browned and crispy remove from the oven and allow to cool before placing into an airtight container.

Notes

Essential Equipment

Baking tray

Baking paper

Tips

I use a standard cup measure. If you don’t have one you can use a mug and substitute the amount for ¾ of a standard size mug.

Find your Ingredients

Buckwheat – health food aisle

Maple syrup - health food, baking or condiments aisle

Coconut oil - cooking oils

Ground ginger & ground cinnamon - herbs & spices

Nuts - Health food or baking aisle

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Course Breakfast

I love to sprinkle a few tablespoons of this over my overnight oats or chia for breakfast. It's also great for smoothie bowls or pancakes. For some breakfast inspiration, you might like to try these;

• Mango & Blueberry Chia Pot
• Avocado & Tomato Toast

Amy Savage is a qualified Nutritionist with a Bachelor of Health Science in Nutritional & Dietetic Medicine and is available for consultations online and in Sydney CBD. Email amy@amysavagenutrition.com for further details. 

References:

https://www.ncbi.nlm.nih.gov/pubmed/24084509