Toasted Buckwheat & Millet Granola (Gluten-Free, Sugar Free Option)
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!
Servings: 4 heaping cups
Ingredients
Dry ingredients
- 1 cup buckwheat groats (not kasha)
- 1 cup millet
- ½ cup pumpkin seeds
- ½ cup unsweetened coconut flakes
- 2 tablespoons chia seeds
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
Wet ingredients
- ⅓ cup unsweetened nut butter or sunflower seed butter
- 2 tablespoons coconut oil
- ½ teaspoon vanilla extract
- 3 tablespoons honey or ½ - ¾ teaspoon powdered stevia, to taste
Instructions
- Preheat the oven to 325˚F. Line a baking sheet with parchment paper.
- Rinse the buckwheat and millet in a strainer with cold water and drain well. Transfer the grains to a large bowl, and add the pumpkin seeds, coconut flakes, chia seeds, cinnamon and salt.
- In a small saucepan, combine the sunflower seed or almond butter, coconut oil, vanilla and honey or stevia. Stir over medium heat until melted and smooth. Pour the wet mixture over the dry ingredients; stir until everything is well coated (if using stevia, give it a taste and add more if desired).
- Transfer the granola to the prepared baking sheet. Spread and pat the granola into a 12x9-in rectangle, about ½ inch thick. Bake 15 minutes. Gently stir, using a spatula to flip the granola over (try to keep some chunks intact). Bake an additional 14-15 minutes, or until lightly browned around the edges (if using honey, check at 14 minutes). Give it another gentle stir, then bake 5 minutes longer, or until the granola feels slightly dry (it will continue to dry out as it cools). Remove the pan from the oven, and cool the granola completely.
Notes
Do Ahead: The granola can be stored in an airtight container at room temperature for about 2 weeks.
Tips:
- You can find millet and buckwheat in the bulk food or grains aisle of your grocery store (Bob’s Red Mill is a trustworthy brand). Be sure to buy regular buckwheat groats, not kasha, which is roasted.
- Rinse the grains in a strainer and drain them well before using. This will remove any impurities on the surface of the grains, but more importantly, the moisture will help the granola to clump slightly.
- 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.
- Use leftover millet in this Creamy Millet Breakfast Porridge or in these Curried Millet Cakes.