Cinnamon Buckwheat Granola

When I set out to create a granola recipe, I wanted to include all the things I love about granola - the crunchy nuts, the sweet, savory, and earthiness - but without the high amounts of extra oils and sugars. And, of course, it had to be delicious and just as crave-worty.

I've always loved granola. I've made dozens of versions. But, when I started to shift my eating to focus to eating more more on fruits and vegetables, I started thinking about it differently. Instead of making granola the main dish, i wanted to make it a supporting player.

Don't get me wrong, it's still filled with all the crunchy sweetness with all kinds of nuts, grains, dates, and coconut and you can still eat it right off the baking tray when it comes out warm from the oven (and you'll want to). Let's dig right in, shall we?

Ingredients

This granola uses tahini (sesame seed paste) and the beneficial fats in nuts and seeds instead of added refined oils, and coconut nectar and dates instead of simple sugars like maple syrup or honey to keep the nutrient profile high, but glycemic index low. So you feel great while your'e eating it without an energy crash later.

• Buckwheat groats: Buckwheat groats are a naturally crunchy and unrefined grain that never really became cool and popular like oats. They have a satisfying hearty texture and a sweet, earthy taste.
• Rolled oats: Also called old fashioned oats. I buy the ones from Bob's Red Mill.
• Tahini: Sesame seed paste has a smooth sweet taste with a slyly bitter undertone. In this recipe, it adds moisture and texture and is the perfect counterpoint to the sweetness of the dates and the coconut nectar.
• Coconut nectar: Coconut nectar is a low glycemic index sweetener which means it won't spike your blood sugar like sugar or maple syrup. It lends the granola a subtle sweetness - just enough.
• Unsweetened shredded coconut: I like the shredded coconut, but you could use coconut flakes if you prefer the bigger pieces. I like the shreds because they get integrated into the mixture and add their tropical aroma and that slightly sweet nuttiness to the overall flavor. Make sure you buy the unsweetened kind.
• Cinnamon: If you haven't tried different cinnamon types, it can be fun to learn more.
• Salt: Granola can tend to be sweet. Salt is the great equalizer. It's vital to the recipe and balances and enhances the flavors as they come together.
• Almonds: I like to soak the almonds overnight and then remove their skins before I make the recipe. That way, no skins are hanging out in the granola. However, it's a tedious task and I don't suppose many people do it. I'm a little nutty that way.
• Pistachios: Pistachios have always been a special nut to me. When I was a kid, my Mom would take us to this little shop at the shopping center that roasted pistachios in the shell. We would each get a little cardboard "boat" of hot roasted nuts and we would sit together and peel and eat the nuts. They live on as one of my favorite nuts and I include them in every granola recipe.
• Macadamias and hazelnuts: This recipe calls for just a tablespoon or two of macadamias and hazelnuts - just enough to make the bites with them special.
• Pumpkin and sunflower seeds: Pumpkin and sunflower seeds add to the crunch-factor of this granola and who doesn't love to chomp on pumpkin or sunflower seeds?
• Dates: Dates are a true powerhouse. They are high in dietary fiber, calcium, potassium and magnesium. Their sweetness is lower on the glycemic index than other sources and so sweet tasting that you don't need to eat very many to feel satisfied. I buy mine directly from The Date People.
• Protein powder: It took me years and a lot of stomach aches to find a protein powder that I like and can digest. Nowadays I use Sunwarrior collagen peptides.

See recipe card for quantities.

How to Make this Granola

Alright, let's chat through how to make this granola.

1. Preheat the oven to 350 degrees.
2. Prepare the half-sheet baking pan. Cover the half sheet baking pan with parchment paper.
3. Chop the nuts and dates (separately). Then, set them aside.
4. Combine the buckwheat groats and oats. Use a large bowl that will accomodate all of the ingredients.
5. Add the tahini, coconut nectar, protein powder (if using), cinnamon and salt. Don't add the shredded coconut yet. We'll do that later.
6. Add the nuts and seeds. And stir to combine.
7. Transfer the mixture to the parchment-covered baking sheet. Spread the mixture evenly all the way to the edges.
8. Bake. Let the mixture bake for 20 minutes. Then remove from the oven and give the mixture a thorough stir.
9. Add the coconut. Sprinkle the coconut over the evenly on top of the granola (We're doing it this way so it doesn't burn). Then, pop the baking sheet back in the oven for 5 minutes watching so that the coconut doesn't burn. Then remove it from the oven.
10. Let the granola cool. Let the granola cool for 20-30 minutes, or until it has cooled to room temperature. Then use a spoon (or your fingers) to break it up.
11. Add in the dates. Stir them into the crunchy mixture.
12. Enjoy! Eat right away or stored in a sealed container for up to a month.

Variations

Want to make this your way? This granola, like almost every recipe here, can be customized in many ways:

• Nut free: Omit the nuts and substitue pumpkin, sunflower, hemp or other seeds instead.
• Change up the tahini: Use a nut butter instead for a sweeter, richer result.
• Experiment with different dried fruits - Try dried cherries, apricots, or raisins instead of the dates. If you haven't fallen in love with dates, yet, at least give them a try. They can really be a digestive and energy powerhouse.
• Try different spices - Add ginger or a pumpkin spice along with or instead of the cinnamon. Cinnamon really does lend this recipe it's sweet heat nicely.

Equipment

This recipe doesn't require any special equipment, but you will need some quality basics:

• A large glass bowl: I use the largest one in this set to make this recipe. I have a couple of sets of these bowls and use them in preparation or to serve something in almost every meal. Can't live without them.
• A baking pan: Another foundational item and a workhorse in the kitchen. I use this half sheet pan from USA Pan for the granola. The pans come in quarter-sheet size as well and also in sets.
• Measuring cups: Use dry measuring cups to measure the dry ingredients and a liquid measuring cup to measure the liquids like the coconut nectar.
• Measuring spoons: After a while, you can eyeball the spices, but if you want to be sure the flavors are balanced, use measuring spoons for the salt, cinnamon and any other flavors you decide to add.
• A wooden spoon: I use a wooden spoon to mix everything together and to spoon the mixture onto the baking sheet when it's ready to bake.
• Parchment paper: I recommend covering the baking sheet with parchment paper sheets like these from Smartake and then spooning the granola mixture onto the parchment paper when it's ready to go in the oven. When it's cool, just pick up the parchment paper with the granola on it and let it slide into your storage container. Then dispose of the parchment paper.

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