Makes about 24 servings
Prep time 15 minutes
Baking time 30 to 45 minutes
2 cups whole rolled oats
2 cups buckwheat
1 heaped cup mixed nuts
1 cup sunflower and pumpkin seeds
1 heaped cup coconut shavings
1 cup dried cranberries/chopped dates, to add after granola has cooked and cooled
To bind everything:
½ cup coconut oil
¼ cup honey
¼ cup hot water
1 heaped tsp raw cocoa powder
1 tsp ground cinnamon
1 tsp ground ginger
• Preheat oven to 150 degrees Celsius.
• Place the oats, buckwheat, nuts, seeds & coconut shavings in a large mixing bowl.
• Heat the coconut oil until its liquid, then add it to a small mixing jug along with remaining binding ingredients. Mix well. If everything is not moist and well coated, add another ¼ cup hot water.
• Spread the mixture onto the baking trays and bake for 30 to 45 minutes, or until fragrant and golden. Swap the baking trays around halfway through the cooking process if they are not baked evenly, and you can just stir it gently when you do to further help with baking.
• Remove from oven and allow to cool completely before adding cranberries, and transfer into an airtight container. Lasts up to 4 weeks; or store half in freezer for use at a later date. Source: Sarah Graham, Pg. 32, Rise & Shine
