Vanilla Tahini Buckwheat Granola

VANILLA TAHINI BUCKWHEAT GRANOLA

Yields ~4 cups granola

Prep time: 10 minutes
Cook time: 25 minutes

INGREDIENTS:

¼ cup tahini
¼ cup maple syrup
1 tsp. vanilla extract
2 cups buckwheat groats
1 cup unsweetened coconut flakes
½ cup almonds, roughly chopped
½ cup cashews, roughly chopped
1 tsp. cinnamon
½ tsp. sea salt

DIRECTIONS:

1. Preheat oven to 325F and line a baking tray with parchment paper.

2. To a large mixing bowl add tahini, maple syrup, and vanilla extract. Stir well to combine. Add buckwheat groats, coconut flakes, almonds, cashews, cinnamon, and sea salt. Mix well.

3. Spread granola in an even layer on lined baking sheet.

4. Bake for 25-30 minutes, or until granola is golden and fragrant. Remove baking tray from oven and let cool completely – about 15-20 minutes. Use your hands or a spatula to break the granola up into large chunks.

5. Serve with milk, plant milk, yogurt, or eaten by the handful. Leftover granola will keep in an airtight container or jar for one week at room temperature, or up to three weeks in the refrigerator.

NOTES:

-This recipe is inspired and adapted by Minimalist Baker’s Maple Almond Buckwheat Granola