Granola with buckwheat

Ingredients

• 150 g buckwheat
• 150 g of a mixture of seeds and nuts (cashews, hazelnuts, sunflower seeds in any proportion)
• 150 g pumpkin seeds
• a pinch of salt
• 50 ml vegetable oil
• 150 ml liquid honey
• 2 tsp vanilla extract
• 50 g dried cranberries

Cooking

Step 1

Cook crumbly buckwheat porridge. To do this, for each measured part of the cereal, take two measured parts of hot water.

Step 2

Preheat the oven to 150 C. Line two baking sheets with baking paper.

Step 3

In a large bowl, mix boiled buckwheat, coarsely chopped nuts, seeds and salt. Pour in vegetable oil and mix thoroughly so that the oil is evenly distributed.

Step 4

Mix honey with 75 ml of water and vanilla extract, pour the mixture into a bowl and stir well.

Step 5

Spread the mixture on baking sheets and place in the oven for 50 minutes. During this time, stir the mixture several times. Rotate the pans 180 degrees halfway through baking.

Step 6

Let the granola cool, stir in the cranberries. Transfer to tightly sealed jars. Granola keeps for several weeks.

Step 7

Serve granola as is or top with rice, soy or almond milk. Or fruit compote, whichever you prefer.