Who needs oats for granola? This nutritional powerhouse is made with millet and buckwheat, along with chia seeds, pumpkin seeds, nut butter and coconut oil. It’s packed with protein and fiber and has a delicious nutty-sweet flavor. Serve the granola it on its own with yogurt or milk, or try sprinkling it over smoothie bowls or even on salads. The type of nut butter you use will affect the flavor, so go with what you like (I usually opt for almond butter or sunflower seed butter, but it’s up to you!). You can either sweeten the granola with honey or make it sugar free by using stevia instead. Different brands of stevia vary in their intensity, so be sure to taste as you go (I’ve also found that the more you eat stevia the more you become accustomed to its taste; if you’re trying it for the first time start small). Be sure to rinse the millet and buckwheat before combining them with the other ingredients—the moisture will help the granola to clump slightly. Sometimes I add chopped dark chocolate to this granola after it cools!
Do Ahead: The granola can be stored in an airtight container at room temperature for about 2 weeks.