This recipe actually happened by accident. I was soaking buckwheat groats for a different granola recipe, but the next morning after the groats were already soaked I realized that I did not have any of the other ingredients. So, I drained the groats and left them to sit for a day and a bit, and when I revisited them to make my recipe I found that they had sprouted little tails! At this point I abandoned the recipe I was planning to make and decided to create my own to share with you.
Sprouted Buckwheat Granola
Makes About 10 Cups
8 cups buckwheat groats, soaked overnight
3 tablespoons chia seeds
2 tablespoons flax seeds
2 1/2 tablespoons cinnamon
2 teaspoons ground cloves
1/2 teaspoon nutmeg
1 teaspoon ground ginger
1/2 – 1 teaspoon sea salt
1/4 cup coconut oil, melted
7 tablespoons pure maple syrup
1 cup coconut chips, toasted
1 cup raisins
1 cup dried apple, chopped
3/4 cup pumpkin seeds
1 cup pecans
- Preheat oven to 325°F and line a large baking sheet with parchment paper.
- Drain and rinse the soaked buckwheat groats. Set aside in a strained to dry. Meanwhile, toast the coconut chips on a clean baking sheet in the oven until they are lightly golden, then set aside to cool.
- Once the buckwheat groats are a bit less damp, transfer to a large bowl and stir in chia and flax seeds. In a small bowl mix together the spices and Salt, then stir into groat mixture. Allow this to sit for a few minutes.
- Meanwhile, melt the coconut oil over medium-low heat. Once melted, pour over the groat mixture along with the maple syrup. Stir to coat.
- Transfer to your prepared baking sheet and bake for 20 minutes. Rotate the pan then bake for a further 20 minutes. Use a wooden spoon or spatula to flip large sections of the granola, return it to the over for a further 10-15 minutes or until lightly crispy.
- Allow to cool completely before mixing in the coconut chips, nuts, pumpkin seeds and dried fruit.
- Store in an airtight container or jar and enjoy for up to 2 weeks.