Buckwheat and Apricot Granola

Preheat oven to 300°F and line a baking sheet with parchment paper.
Combine all ingredients except the apricots in a large bowl, spread mixture onto baking sheet, and bake for 40-50 minutes, until golden.
Toss with dried apricots, then cool completely at room temperature before serving or storing.

Banner Image:

BuckwheatApricotGranola_KT2.jpg

Grain:

Buckwheat [1]Oats [2]

Ingredients:

2 cups buckwheat

2 cups rolled oats

½ cup unsweetened shredded coconut

½ cup sliced almonds

½ cup sunﬂower seeds

⅓ cup maple syrup

2 tablespoons olive oil

½ teaspoon salt

1 cup chopped dried apricots

Active time:

5 minutes

Yield:

6 cups (24 servings)

Nutrition:

Calories: 150, Total Fat: 6g, Saturated Fat: 1.5g, Sodium: 70g, Carbohydrate: 22g, Fiber: 3g, Total Sugar: 6g (Added Sugar: 3g), Protein: 4g

Author:

An Oldways recipe, courtesy of Kelly Toups

Recipe tags:

Staff Favorites

Course:

Desserts

Meal:

Breakfast

Dietary choice:

Vegetarian Vegan Gluten-free

Rating:

Description:

Toasted buckwheat has a nutty, almond-like texture that lends itself beautifully to granola. This recipe uses only a small amount of maple syrup for sweetener, so we tossed in some dried apricots for an additional hint of natural sweetness.

Serving Size:

1/4 cup