Buckwheat Granola

Use the ingredients list as a guide, you don't need all the seeds and can add whichever nuts you want. It's the buckwheat that gives this granola the delicious crunch, you'll definitely find it in health food shops but I've also spotted it in supermarkets too.

INGREDIENTS:

250g oats (rolled or jumbo or a mix)

150g buckwheat

100g sunflower seeds

100g pumpkin seeds

100g sesame seeds

2 tsp cinnamon

2 tsp ginger

1 tsp cardamom

Sea salt, a generous pinch

200ml melted coconut oil or rapeseed oil or a mix (i use a mix)

150ml maple syrup or honey

150g chopped almonds, hazelnuts, pecans

Dried fruit is also good to add, try raisins, cranberries or chopped apricots (only add these for the last 10 minutes of cooking time or they'll burn)

METHOD:

Preheat oven to 200C/180C fan / gas mark 6

Mix all the dry ingredients together, in a large bowl.

Melt the coconut oil in a pan, once melted take off the heat and add the rapeseed oil, maple syrup and mix together

Pour this mix over the dry ingredients and mix until coated

Line two baking trays with parchment and divide the mixture between both, spread until even.

Put in the oven for 10 minutes, then remove from the oven and stir. Repeat this twice more so that the granola has a total cooking time of 30 minutes.

The granola should be golden in colour, remove from the oven and leave to cool.

Once cooked you can keep the granola for up to 6 weeks in an airtight container.