Breakfast is the most important meal of the day! Naturally, it should be celebrated and consumed with a lot of time and without any stress at all. Don’t you think it is important to start relaxed into the day? Won’t the rest of the day be better as well? As work and everything else is already stressful enough, let’s create 15 minutes of peace to enjoy my Quinoa Buckwheat Granola and start into the day – the right way.
My Quinoa Buckwheat Granola is one of my everyday breakfasts as it’s east to prepare, very satisfying & nutritious. Therefore, it’s suitable for those days, when you don’t have the time to make scrambled eggs, porridge or pancakes, but you still want something great for breakfast. Something, that’ll leave you satisfied, happy & motivates you for the entire day.
The preparation of my Quinoa Buckwheat Granola itself is also easy & can fit everyones needs. Furthermore, it is very easy to adapt to the ingredients you’ve already got at home. In conclusion, there’s no need to go shopping only to make Granola.
Quinoa Buckwheat Granola
- 100 g buckwheat groats
- 150 g quinoa (raw)
- 150 g rolled oats or other flakes, such as millet flakes
- 100 g pumpkin seeds
- 75 g sunflower seeds
- 50 g chia seeds
- 100 g mixed nuts (roughly chopped)
- 75 g coconut chips
- 100 ml maple syrup or date / agave syrup
- 75 ml coconut oil
- 1 tbsp cinnamon
- 100 g raisins or mix cranberries & raisins
- 50 g dried apricots (finely chopped)
- First, rinse the quinoa well until the water runs clear. Next, place the quinoa and 300 ml water into a pot and bring to a boil. Once boiling, bring the heat down and let it simmer for around 12 minutes with the lid on. If there's still a lot of water left after 12 minutes, take the lid off and leave on heat until no water is remaining. We want a well-cooked, but fluffy quinoa. Therefore, please refrain from stirring the quinoa too much while cooking. Once done, transfer it to a mixing bowl and let it cool.
- Next, set a pot with the oil, syrup & cinnaom on low heat. While this slowly heats up, you can add your buckwheat groats, oats, seeds, nuts & coconut chips to the quinoa. Pour in the oil & sirup mixture, combine well and let it soak for about 10 minutes.
- Finally, add the mixture to a baking sheet, laid out with parchment paper. I usually spread it around 1 cm thick, but it depends on the size of your baking tray. (If you have enough Granola for more than 1 tray, but not enough for 2, I'd add it all together.)
- Bake the granola at 160 degrees for 20 minutes. Sir it and bake for another 20 minutes. If it's getting too dark, simply turn down the heat to 140 degrees. (Remember to increase your baking time, if you have more granola on 1 baking tray. You can probably add another 10-15 minutes, giving it another stir after the second 20 minutes.)
- Take it out, add the dried fruits and leave it to cool completely. Store it in an airtight container for 4 to 6 weeks. Enjoy with loads of fresh berries & nut milk or some yoghurt.
A little ingredient recommendation
I don’t know about you, but I am certainly hungry now!
As always, if you try out my recipe, I’d love to see your version of it!!
For more breakfast recipes check out my glutenfree porridge.