I think our granola jar is going to be empty very, very soon. I can’t get enough of this spicy, honey, crunchy, munchy, nutty granola! Oats and buckwheat make friends with pecans, coconut, and dates for a healthy, gluten free breakfast that will help you nourish your mornings.
I have become very fussy about what I share with you here on my precious internet home, which is why this post is coming to you today instead of yesterday. I had a muffin recipe all ready to go, and they were good, but just not good enough. Don’t get me wrong, they aren’t going in the bin, they have been stashed in the freezer for quick snacks throughout the week. But I don’t want to share just ‘good enough’ recipes with my big internet Thoroughly Nourished Life family. I want to share the tastiest, the most nourishing, recipes you get excited to step into the kitchen to make. A Thoroughly Nourished diet is one that makes you inspired to eat delicious, healthy food every day with a liberal sprinkling of sugar to keep life sweet. So, no more ‘good enough’ food – just thoroughly nourishing, thoroughly inspiring food for every time of day.Tuesday night, after my average muffin effort I knew I had to get back into the kitchen to make something truly amazing so I didn’t lose my kitchen mojo (it’s that little sparkle in every baker’s step). As I was getting breakfasts and lunches ready for the next day I realised that I didn’t feel like my usual oatmeal and fruit, or yoghurt and fruit combinations. I’m not usually an exciting weekday breakfast eater. I stick to those two combinations on rotation and just adjust the fruit to suit the season. So, it’s time to shake things up, time to have another Thoroughly Nourished option: bring on the granola! One of the reasons I stopped eating store-bought granola/muesli is that the gluten free options are Expensive (yes, with a capital E) – my favourite gluten free brand is $10 a box. Not happening.
The result of breakfast boredom + frugality + Nourished Life necessity = Pecan, Buckwheat, Coconut and Date Granola. This granola is addictive, and if you squint, it’s kind of like eating a spicy, nutty, coconutty cookie. The buckwheat kernels become toasty and crunchy in the oven, and are a nice addition to the typical oats. Dates are caramel in fruit form, add some roasted pecans and toasted coconut curls and this is one indulgent and naturally sweet and healthy breakfast sprinkle. Because that’s what granola is: healthy breakfast sprinkles!
I am the only granola eater in our house (Chris is solidly sworn to the toast and peanut butter tribe) so I didn’t want a giant jar of granola that would go off before I had the chance to eat it all, or got bored and moved on to something else for breakfast. So this is a petite jar of granola. Perfect for a week or two, depending on how many granola lovers you have in your house. If you are making granola for more than one or two, this recipe is easily doubled or tripled. It also makes a great gift!
- If you are using pecans or coconut that are already roasted you should add these at the end of the baking time when you stir in the dates.
- If you like your granola extra chunky then do not stir your granola during baking time. Press it down with the back of your spoon and just check to make sure it isn’t burning at regular intervals (see recipe below).
- If you don’t like pecans or dates feel free to switch them out for your favourite nut and dried fruit combination! Let me know what combinations you try!
- If you want to make this vegan, you can swap the honey for maple syrup.
- If you can’t find the buckwheat, feel free to leave it out or substitute another 1/3 cup of rolled oats.
Gluten Free | Vegan option | Makes about 2 1/2 cups | Store in an airtight container in the refrigerator for up to two weeks
- 1 cup gluten free rolled oats
- 1/3 cup buckwheat groats (uncooked buckwheat)
- 1/3 cup pecan halves
- 1/4 cup pumpkin seeds
- 1 tablespoon chia seeds
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 2 1/2 tablespoons olive oil
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped dried dates
- 1/4 cup coconut chips (or shredded coconut)
- Preheat your oven to 180C (350F) and line a baking sheet with baking paper.
- In a large bowl stir together oats, buckwheat, pecans, pumpkin seeds, chia seeds, salt, and spices until well mixed.
- In a small jug whisk together olive oil, honey and vanilla extract.
- Pour wet ingredients over dry ingredients and mix carefully with a wooden spoon until the dry ingredients are thoroughly coated.
- Spread granola over the lined baking sheet and press down slightly with the back of the spoon to encourage some clumping.
- Bake in pre-heated oven for 35-40 minutes. Check and stir every 10 minutes to ensure the granola does not burn.
- During the last ten minutes of cooking stir in the dried dates and coconut and return granola to oven.
- Once cooked, remove from oven and allow to cool completely before serving or storing.