Buckwheat Quinoa Granola

So this may be THE best granola you have ever tasted...and the healthiest! I found this recipe via Pinterest and it immediately caught my attention. Buckwheat and quinoa in granola?! Ohhh yes. Lightly roasting these ingredients in the oven not only makes them edible, but simply delicious. I have entered a new world of granola goodness and am not going back! Thank you hungryhungryhippie for sharing. And let me tell you, my friends (even the non-health nuts!) are raving about this granola. Or birdseed as it is lovingly referred to.

I doubled the recipe from the original, as it is the perfect little hostess gift and is too good not to share. One batch simply will not suffice. I also added sea salt, one of my favorite ways to enhance flavor!

2 cups oats
2 cups buckwheat
2/3 cup quinoa
1/4 cup chia seeds
1 1/2 cups almonds
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup walnuts, coarsely chopped
1/2 cup shredded coconut
1 Tbs + 1 tsp cinnamon
1 tsp sea salt
2/3 cup dried cranberries
2/3 cup raisins
1 cup maple syrup
3/4 cup coconut oil, melted

This recipe is also a winner because it is soo easy to make. Basically all ingredients are combined, first dry, then wet. You will bake the granola low and slow, so begin by pre-heating your oven to 225°F. Prepare two baking sheets lined with parchment paper for this double batch.

Place the oats in a large mixing bowl and add the stars of the show: buckwheat and quinoa. Both of these ingredients are gluten free, so if you use oats that are certified gluten free you have a completely gluten free granola! Oats are naturally free of gluten, however most often are processed in a facility that also handles wheat. If gluten is a concern be sure to purchase oats that are labeled gluten free meaning they have been produced in a dedicated facility.

I knew that quinoa was technically a seed not a grain, and today discovered that buckwheat is in fact also a seed, related to the rhubarb family. Perhaps the title of birdseed is appropriate! Quinoa and buckwheat are great sources of fiber and protein and in combination with the assortment of nuts, you can start your day with a blood sugar balancing, nutrient rich breakfast. Buckwheat is also good source of magnesium, which helps to relax blood vessels, improving circulation.

This little wonder is a chia seed. I have much to say about chia seeds, but we will save that for later. You should be able to buy them at your local health foods store. They are sooo good for you! 

Add 1/4 cup.

Coarsely chop and add your almonds. 

I like to chop them into fairly big pieces to create a variety in texture.

Toss in pumpkin seeds, sunflower seeds, walnuts, coconut, cinnamon, sea salt, dried cranberries and raisins. Savory Spice Shop in Boulder carries THE best and freshest cinnamon. One whiff and you will be changed forever. Never again will you visit your local grocery store for that bottle that has sat on the shelf for too long. If you aren't in Boulder, I urge you to find a local spice shop or a natural grocery store that carries fresh spices.   

Stir all the dry ingredients together. Doesn't that look lovely!

Pour in maple syrup and melted coconut oil. I love coconut oil. It is an absolute staple in my kitchen. Spread on toast with almond butter, added to smoothies, tossed with vegetables before roasting...mmmh

Side note- coconut oil is one of the best natural sources of nutrition for healthy shiny hair. I even found a helpful little video for a DIY deep conditioning treatment. 

I can't wait to try it.

Give your birdseed a good stir and distribute on baking sheets. 

Bake at 225°F for 60 minutes, stirring occasionally.

 There you are...delicious, nutritious, creative granola! I promise, you won't be able to make this recipe just once. Enjoy with greek yogurt or your choice of milk- coconut is my favorite!