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Coconut-Buckwheat Granola

Photo: Hector Manuel Sanchez
Total time 42 mins
Yield

Serves 12 (serving size: about 1/3 cup)

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.

Ingredients

  • 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

Nutrition Information

  • calories 168
  • fat 10.9 g
  • satfat 2.9 g
  • monofat 4.6 g
  • polyfat 2.8 g
  • protein 5 g
  • carbohydrate 15 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 162 mg
  • calcium 22 mg

How to Make It

  1. 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.