Beautiful Cinnamon Buckwheat Granola

So, clearly, I’m still on this happy healthy breakfast bandwagon, and I can’t even say I’m sorry. Just the other day there was this Granola with a Halo On; This Creamy Millet Porridge; and now this gorgeous, golden-nugget-filled crunchy Cinnamon Buckwheat Granola, and it’s everything. Really, it could read cinnamon, nut-filled, seed-filled, toasted coconut sprinkled, cranberry dotted granola. And we’re not even done there, there’s also and cacao thrown in, and it’s all bound together by honey and coconut oil.

I’ve made it every week for the last four or five weeks; and I’ve probably eaten my weight in it, even for supper, and Sophie would be hot on my heels. See her sweetest little hand reaching for a few ‘crunchy sprinklings’ in the picture? We eat it just as it is with milk, or tossed over creamy yoghurt and fresh fruit. I also eat it by the handful as a snack when I’m standing staring into the pantry contemplating what to make for dinner. (I think I’m at the stage when panic sets in if supplies run low.)

Also, you should know that Buckwheat has nothing whatsoever to do with wheat. It’s a gluten-free grain-like seed that’s high in protein, budget friendly and happy to be toasted, like it is here, or simmered gently on the stove to make a creamy porridge. Buckwheat grains are the cutest little plump pyramids, and they have a creamy, nutty, earthy flavour. In this recipe I’ve also added in whole rolled oats to make the rest of the ingredients go a little further, but you can easily leave those out for a completely gluten free version (or use gluten-free oats).

ANYWAY, here’s how you make it