Buckwheat, Millet & Quinoa Granola

millet buckwheat granola 3

I have always been a granola girl. I love to eat granola for breakfast, but I also love to eat it as a hearty snack. I wanted to highlight some not-so-common whole grains in this recipe – buckwheat, millet, quinoa – they all have impressive nutrient profiles along with good texture and flavor. Did you know that buckwheat has nothing to do with wheat at all? It is a gluten-free fruit seed, so it isn’t even a cereal grain. Millet is often associated with bird seed because, well, it is in bird seed. BUT millet is not ‘for the birds’ only! It happens to be one of the most easily digestible grains! I love its nutty flavor! Quinoa is a nutritional superstar. The texture of this granola is crunchy with just the right amount of soft chewiness – is that even a proper adjective?!! The flavor is delicious and highly addictive! I am not an advocate of eating a lot of coconut oil, after all, it is still a saturated fat. But, it adds a delicious coconut undertone to this granola that can’t be beat!

millet buckwheat granola

1 cup puffed millet

1 cup buckwheat groats

1/3 cup quinoa (I used half white and half red)

2 T chia seeds

1/2 cup pecans, coarsely chopped

1/4 cup macadamia nuts, coarsely chopped

1/4 cup raw pumpkin seeds

1/4 cup raw sunflower seeds

1/4 cup raw sesame seeds

1/4 cup shredded coconut

2 tsp cinnamon

1/4 cup dried cherries

1/4 cup raisins

1/4 cup dried mango

1/2 cup maple syrup

1/2 cup coconut oil, melted

In a large mixing bowl, combine millet, buckwheat, quinoa, and chia seeds. Chop nuts and add to the bowl along with seeds, coconut, and cinnamon. Mix well. Add in the dried fruit. Add the melted coconut oil and maple syrup. Spread onto a baking sheet lined with parchment paper. Bake for 60 minutes at 225 degrees F. Let it cool thoroughly. Store in a glass jar.

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