Dried Cherry, Sunflower Butter & Buckwheat Granola (Nut-Free, Gluten-Free, Vegan)
This nut-free, gluten-free, and vegan granola is packed with healthy fats and energizing seeds. Plus, it comes together with minimal prep time. Snack on it all on its own or serve it over coconut yogurt for a parfait-like breakfast treat!
Servings: 6 ½ cups
Ingredients
- 2 cups rolled oats
- 1 cup raw buckwheat groats
- ¾ cup dried cherries, roughly chopped
- ½ cup raw sunflower seeds
- ¼ cup chia seeds
- ¼ cup raw pepitas
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ½ cup sunflower seed butter
- ½ cup grade B maple syrup
- ⅓ cup coconut oil
- 2 teaspoons pure vanilla extract
- ¼ teaspoon fine-grain sea salt
Instructions
- Preheat the oven to 300F.
- In a large bowl, stir together the oats, buckwheat groats, dried cherries, sunflower seeds, chia seeds, pepitas, cinnamon, and cardamom.
- In a medium sauce pan, whisk together the sunflower seed butter, maple syrup, coconut oil, vanilla extract, and sea salt over low heat until melted. This will take about 4 to 5 minutes.
- Pour the warm mixture over the dry ingredients and gently toss to evenly coat.
- Line a large jelly roll pan with parchment paper or a silpat and spread the granola mixture evenly across the pan.
- Bake for 15 minutes. Use a spatula to toss and turn the mixture over. Bake another 15 to 20 minutes or until the granola turns golden. It's best to go by scent, so when your oven starts wafting that warm, toasted smell it should be just about done. The granola will not become crisp until it has cooled completely, so don't go by texture or you'll end up with burnt granola!
- Remove the pan from the oven and let the mixture cool completely on pan.
- Once the granola is completely cool, break it into pieces.
- Store the granola in an airtight glass container to maintain its crunchiness.