Mornings are hard. Let’s all acknowledge that and move on because I have found the solution: make a breakfast that you can’t wait to leap out of bed to eat! Cue my latest, and greatest, granola recipe: Mocha Banana Buckwheat Granola! Get those bowls and spoons ready folks!I got very excited in a health food store the other day. I’m sad to report that this happens quite often, and not just in health food stores. The abundance of awesome new ingredients to try in a different grocery store has me busting into rhyme, and the taste of the first sweet summer peaches can induce worrisome dancing. If you’ve been around me and food, you have seen some manifestation of the excitement that comes from me finding something tasty or new. Anyway, what had me excited this particular afternoon was the discovery of buckwheat flakes! As in, buckwheat kernels that have been rolled into wholesome oat-like flakes, but not oats! As soon as I had a box in my hot little hands I just knew that I wanted them to feature in a new granola recipe.This gluten free, vegan granola recipe is an absolute winner and probably my best granola recipe ever. Ever. Just look at those clumps! I love chunky, clumpy granola and this recipe is perfection! It starts with a base of super gluten free grains. The aforementioned buckwheat flakes, which behave like oats in this recipe and provide a super stable base to build on, are joined by buckwheat groats (for super crunch), and raw quinoa. So much the crunch.To these grains of goodness (actually, both buckwheat and quinoa are seeds) we add walnuts, chia seeds, mashed banana, a touch of maple syrup, cocoa powder, and a dash of instant espresso powder because some mornings we need to put the coffee in our breakfast as well. Granola is one of the best things to make for yourself. Not only do you save money but you can customise it to suit your tastebuds. This granola was exactly what my tastebuds wanted. It’s crunchy and interesting, every bite brings something different. There’s crispy bits and the slightly chocolaty binding holding it all together and it’s a not too sweet a start to your morning. I paired mine with tart protein-rich Greek yoghurt and some sweet seasonal blueberries. It’s also great for snacking on, or for dessert with a sneaky square or two of dark chocolate.
Mocha Banana Buckwheat Granola
Gluten free | Vegan | Makes about 5 cups | Store in an airtight container in the fridge for up to two weeks.
Note: If you do not require a gluten free diet, or you can buy certified gluten free oats where you live, you can substitute the buckwheat flakes for 1 cup of rolled oats.
- 1 cup buckwheat flakes (see note)
- 1 cup buckwheat groats (kernels)
- 1/2 cup uncooked quinoa
- 1 cup walnut halves
- 2 tablespoons chia seeds
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons cocoa powder
- 1 large banana, mashed (about 1/2 cup)
- 2 1/2 tablespoons rice bran oil (or melted coconut oil)
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee powder
- 1/2 cup banana chips (about 100 grams)
- Preheat your oven to 160C (320F) and line a large, rimmed, baking sheet with baking paper.
- In a large bowl mix together buckwheat flakes, buckwheat groats, quinoa, walnuts, chia seeds, salt, cinnamon, and cocoa powder until very well mixed.
- In a small bowl whisk together mashed banana, oil, maple syrup, vanilla extract and instant coffee powder until very well blended.
- Pour wet mixture over dry blend and mix well with a wooden spoon until there are no pockets of dry mixture.
- Spread out over the lined baking sheet and press down slightly with the back of the wooden spoon. This will help the clumps to form.
- Bake in preheated oven for 30 minutes. Switch the position of the tray halfway through baking time to ensure everything browns evenly.
- Remove from oven and allow to cool completely.
- Once cooled, break into clumps and mix banana chips through the granola.
- Store or serve and enjoy!
If you are looking for more granola inspiration check out these delicious nibbles around the ‘net: