I love putting granola on top of my smoothie bowls, but shop-bought versions contain added sugar, oil and other unwanted ingredients. This is based on a recipe by Dreena Burton from her book ‘Plant Powered Families’. It’s super easy to make and highly addictive. Makes approximately 6-7 cups.
Ingredients
- 3 cups rolled oats
- 2 cup buckwheat groats
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- 1 tsp cinnamon
- 2 tbsp almond butter
- 2 tbsp pure maple syrup
- ¼ tsp ground cinnamon
- 1 tsp blackstrap molasses (optional)
- 1/3 cup brown rice syrup
- 1 tsp pure vanilla extract
- ¾ cup natural sultanas
Directions
Pre-heat oven to 160 °C (fan forced) and line a large baking tray with baking paper. In a large bowl combine the oats, buckwheat, seeds, and cinnamon and stir well.
In a small bowl, add the almond butter, maple syrup, molasses, brown rice syrup and vanilla extract, and mix to combine into a thick paste. Add wet mixture to dry ingredients and combine until all the dry ingredients are coated.
Transfer the mixture to the lined baking tray and spread evenly. Bake for 25 minutes, stirring once about half-way through the cooking time to ensure it all bakes evenly.
Remove from the oven and add sultanas. Let it cool completely and transfer to an airtight container. Add it to your smoothie bowl, chia pudding, or serving of non-dairy yoghurt for a delicious crunch. Will keep in an airtight container for up to 3 months (it won’t last that long!)
