Cranberry Pistachio Buckwheat Granola

Buckwheat, Pistachio and Cranberry Granola



Cranberry Pistachio Buckwheat Granola
  • ¼ C. ground flax seed
  • 1 Large fresh orange juiced and zest the peel (≅2 Tbsp.)
  • ½ C. Coconut sugar
  • ½ tsp. sea salt or orsa salt
  • 3 C. rolled oats
  • 1 C. buckwheat groats
  • 1 C. shelled unsalted pistachios
  • 1 C. sliced almonds
  • 1 C dried cranberries (juice sweetened preferred)
  • ½ C. coconut oil, melted
  • 2 T. Agave nectar, Maple syrup or yacon syrup
  1. Preheat oven to 350°F. Line a baking sheet with silicone mat or parchment paper.
  2. Combine ground flax seed, orange juice, ¼ C of the coconut sugar, orange zest and salt in a small bowl. Mix well and set aside for 15 minutes to form a gel.
  3. Mix together oat, buckwheat groats, pistachios, cranberries and remaining ¼ coconut sugar in a large bowl. Stir melted coconut oil and syrup into the gelled flax seed mixture. Then pour the wet ingredients into the bowl of dry ingredients. Fold to combine.
  4. Spread the mixture into an even layer on the prepared baking sheet, using the back of the spatula to flatten and compact.
  5. Bake for 15 minutes , remove from oven, using the spatula to flip the granola over in large chunks. Continue baking for another 10 to 15 minutes or until crispy and golden brown. Your going to want to watch it fairly closely since once it starts to brown it will go quickly. Remove from oven and let cool, it crisps as it cools. Once it is completely cooled it is ready.
  6. Enjoy! Store in a tightly sealed container to keep it crisp and fresh!

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