Chocolatey Buckwheat Granola with Berry Chia Jam
I mean, who doesn’t love granola?
This recipe is not only super quick to make, but it also keeps for quite some time in a jar - if you can manage to not eat it all, that is. And I’m telling you from personal experience that this is a very difficult undertaking. You don’t believe me? Go ahead and find out for yourself then.
For the granola
Ingredients
2 cups rolled oats
1 cup buckwheat groats
1/2 cup flaked almonds (or whole almonds, if flaked ones are difficult to find) (or other nuts if anyone is allergic)
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup broken flax seeds
1/4 cup cacao powder
3 tbsp coconut oil, melted
1/3 cup maple syrup
1 tsp cinnamon
pinch of salt
Add ins:
3/4 cup currants or raisins
Instructions
Preheat the oven to 180°C and line a tray with baking paper.
On the tray, combine all ingredients and give them a good stir - all dry ingredients should be coated with at least a little bit of liquid.
Evenly distribute the oat and buckwheat mixture on your tray and bake it in the oven for 20 - 25 minutes, occasionally checking on it to prevent burning.
Allow the granola to cool slightly before adding in the currants/raisins, then transfer to a big jar. It will keep for at least a weeks but I can almost guarantee you that you'll eat it within the next few days!
For the berry chia jam
Ingredients
2 cups mixed berries of choice (eg raspberries, blueberries, strawberries, cherries, blackberries), fresh or frozen
2 tbsp chia seeds
2-3 tbsp maple syrup (depending on how sweet you like it)
Instructions
In a pot, heat the berries, chia seeds and maple syrup. If the mixture is too thick, add a splash of water. Let the jam simmer for about 10 minutes with occasional stirring. The chia seeds will thicken up the jam during the cooking process but even more when storing it.
Let the jam cool and then transfer into a jar. Store in the fridge for up to 5 days.
Other breakfast toppings
1/2 banana
fresh berries
1 tbsp peanut butter
drizzle of maple syrup