They call me the granola queen, for a good reason: I absolutely love granola, in all shapes, sizes and flavors. Not only do I love eating it but I also love making it. The two main reasons why I make my own is because 1) you can totally control what you put in it and 2) it’s so much cheaper than store-bought granola. I don’t like the fact that a lot of store-bought granola contains added refined oils or sugars. I also don’t love the fact that a bag with 4 savings will cost me $10+. If you make your own, you can basically cut that cost in half or even a third depending on ingredients and where you source them from.
Buckwheat is a wonderful source of fiber, as well as plant based protein. If you toast it in the oven, it becomes crunchy and nutty. Mixed with oats, dried fruit, ginger and cinnamon it’s just divine. This recipe makes the perfect breakfast or in between snack.
Vegan Buckwheat Date Granola
- 1 cup or 85g quick oats
- 1 cup or 85g buckwheat
- 1/2 cup or 64g pitted medjool dates
- 1/2 cup or 64g pepitas
- 1 tbsp ginger powder
- 1 tbsp cinnamon
- 1/2 cup coconut syrup
1. Pre-heat the oven to 375 F. Line a baking sheet with parchment paper or use a non-stick baking sheet.
2. In a large bow, mix all the ingredients, until well combined. Arrange the granola mix on the prepared baking sheet and bake for 10-12 minutes, or until golden brown and crunchy.
3. Take the granola out of the oven and mix in the dried banana chips while it is still warm.
4. Let the granola cool for 20 minutes before eating or storing, and enjoy with your favorite vegan milk – oat milk is amazing, yogurt, or fruit!
Photo: Isabelle Steichen