We change up the traditional oat and nut combo with big flakes of fragrant, crispy coconut and starchy, nutty buckwheat groats. Look for blonde or pale-green groats; the toasted, chocolate-brown buckwheat can have a bitter flavor. You can also skip the buckwheat and add another 1⁄2 cup rolled oats. It’s amazing how little oil and sweetener you need (just 2 tablespoons each of oil and honey) to get beautifully browned granola. Let the sweetness come from fresh fruit or a drizzle of honey. Spoon over yogurt, sprinkle over fruit, or top a bowl of creamy overnight oats.
1 1/2 cups old-fashioned oats
1/2 cup unsweetened flaked dried coconut
1/2 cup almonds, coarsely chopped
1/2 cup unsalted pumpkin seeds
1/4 cup uncooked buckwheat groats
2 tablespoons canola oil
2 tablespoons honey
1 teaspoon kosher salt
1 teaspoon ground cinnamon
How to Make It
Preheat oven to 375°F.
2. Combine first 5 ingredients in a large bowl. Combine oil, honey, salt, and cinnamon in a bowl, stirring with a whisk. Add honey mixture to oat mixture; stir well to coat. Spread oat mixture in a single layer on a parchment paper-lined baking sheet. Bake at 375°F for 20 minutes or until golden, stirring once after 10 minutes. Cool completely.