cranberry and coconut granola

  • 1 cup (200g) raw buckwheat
  • 1 cup (250ml) boiling water
  • 1 cup (200g) pepitas (pumpkin seeds)
  • ¼ cup (50g) white chia seeds
  • ¼ cup (40g) sesame seeds
  • 1 teaspoon vanilla bean paste
  • ¼ cup (90g) honey, plus extra to serve
  • 2 tablespoons extra virgin olive oil
  • 1½ cups (75g) flaked coconut
  • ½ cup (65g) dried cranberries (craisins)
  • blueberries and coconut yoghurt, to serve
  1. Place the buckwheat and water in a medium bowl and set aside for 30 minutes to soak.
  2. Preheat  oven to 150°C (300°F). Drain the buckwheat and place in a large bowl. Add the pepitas, chia seeds, sesame seeds, vanilla, honey and oil, and mix to combine.
  3. Spread the granola over 2 large baking trays lined with non-stick baking paper and cook, stirring occasionally, for 40 minutes. Add the coconut and cranberries and cook for a further 20 minutes or until golden. Set aside to cool. Serve with blueberries, coconut yoghurt and extra honey. Serves 6–8.
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