This recipe is by Julie Morris from her “Superfood Snacks” cookbook. I am sharing it because this is the BEST granola I have ever tasted (including all homemade and store-bought). I pretty much eat it exclusively until I run out – then I have to settle for store bought until I can make more. It has so much depth of flavor and uniqueness that it’s just all around addicting.
My favorite way to use granola is on top of a bowl of homemade yogurt loaded with fresh berries, but this stuff is exceptional enjoyed by the handful.
Cranberry Pistachio Buckwheat Granola
• 1/4 cup ground flaxseed powder (can use chia powder)
• 1/2 cup fresh orange juice
• 1 tsp fresh orange zest
• 1/2 cup coconut sugar, divided
• 1/2 tsp sea salt (I use Celtic sea salt)
• 3 cups rolled oats
• 1 cup buckwheat groats
• 1/4 cup lucuma powder
• 1 cup shelled, unsalted pistachios, chopped
• 1 cup dried cranberries (juice-sweetened preferred)
• 3 tbs cacao nibs
• 1/3 cup coconut oil, melted
• 2 tbsp yacon syrup or maple syrup
- Preheat the oven to 350°. Line a baking sheet with a silicone mat or parchment paper (I use bare cast iron).
- In a small bowl, combine the flaxseed powder, orange juice, orange zest, 1/4 cup coconut sugar & sea salt. Mix very well, and let sit for 15 minutes to form a gel.
- In a large bowl, mix together the oats, buckwheat groats, lucuma powder, pistachios, cranberries, cacao nibs & remaining 1/4c coconut sugar.
- Stir the melted coconut oil and the yacon syrup into the gelled flaxseed mixture.
- Pour the wet ingredients into the bowl of dry ingredients. Fold to combine.
- Spread the mixture into an even layer on the prepared backing sheet, and use the b back of a spatula to flatten and compact.
- Bake for 15 minutes. Remove from the oven and use a spatula to flip over the granola in large chunks. Continue baking for an additional 10-15 minutes, tossing the granola every few minutes, until it is crispy-looking and golden.
- Remove from the oven and let cool on the baking pan for several minutes (it will continue to get crunchier as it cools).
- When fully cooled, granola is ready to be enjoyed. To store, transfer granola to an airtight container, where it will keep for several weeks.