26 Jan Maple Granola with Pecans and Buckwheat

Yep, its happening – a granola recipe! The quintessential alternative (OK, hippie…) lifestyle food. We have arrived my friends, but no worries! Granola is as simple to make as it is delicious. This recipe is so much better than store bought versions. Skip the endless ingredient list-reading and $10 price tag. Lets make our own granola! Granola is a simple pleasure that EVERYONE is going to enjoy. I eat this straight out of the pan – yes, I have risked severe burns because I like it that much! After smelling this cooking for and hour you might risk it too.

One of the wonderful things about making your own granola is that it is endlessly adaptable and customizable, forgiving of even your worst substitution-er (guilty). Most grains, nuts and seeds are fair game, so pick your favorites and see was shakes out. You can save a lot of money making granola yourself. You are going to pay a premium for the naturally sweetened and gluten free, so buy your grains and nuts in bulk and make your own! Like most things, granola is much better straight out of your own oven. The freshly toasted crunch isn’t something you can get out of a bag. I have made a number of granola recipes on higher heat with faster cook times, but the lower and slower version here is my favorite. The nuts and grains cook evenly and take on a great crunch.

I have found that a good vegetable oil such as olive or avocado works well. Using butter or coconut oil would be fine if melted, but I have preferred my results with the vegetable oils. I use two kinds of sweeteners in this recipe, which is a big reason why this recipe is so crave-able. Again you will see me using buckwheat groats to add a wonderful crunch (just like in THESE no bake bars)! The buckwheat can be replaced with oats, but I love the textural dimension you gain with crunchy buckwheat!

Enjoy!