Blueberry Cashew Buckwheat Granola
Buckwheat is actually a fruit seed and not a grain despite its name! It also happens to add a crunchy texture along with an extra dose of fiber and immune-boosting nutrients. Filled with protein, good for you carbs and healthy fats, this granola is perfect any time of day when you need an energizing (and decadently delicious!) meal or snack. Serve with DIY nut milk, layered in parfaits, topped on smoothie bowls, or on its own by the handful.
½ cup cashew butter
2 tablespoons coconut oil
⅓ cup maple syrup (honey works)
1 teaspoon vanilla
2½ cups rolled oats (gluten free if necessary)
½ cup buckwheat groats
1 cup cashews, roughly chopped
½ cup sunflower seeds
½ teaspoon sea salt
½-1 cup dried blueberries (reserve until the end)*
NOTE: Freeze dried blueberries also work in this granola.
Preheat the oven to 325 degrees.
In a small pot, gently heat the cashew butter and coconut oil. Remove from the stove when the mixture becomes liquefied. Once slightly cooled, add in the maple syrup or honey and vanilla.
In a separate large bowl, mix all the dry ingredients (oats, buckwheat, cashews, sunflower seeds, and sea salt). Pour the wet ingredients into the dry mixture and stir until evenly coated.
Spread in a single layer on one or two parchment-lined baking sheets and press down with a spatula. Bake in the oven for 25-28 minutes, stirring once after 15 minutes. For clumpier granola, only lightly stir with a wooden spoon. Remove from the oven when slightly browned. Allow granola to cool and crisp up. Once cooled, add the dried blueberries. Enjoy!