Cacao and Hazelnut Granola

Prep Time 5

Cook Time 50

Total Time 55

Course: Breakfast, Snack

Keyword: Gluten-free, Granola

Author: Adapted from: Donna Hay in Fresh + Light magazine Issue 12

Buckwheat and granola with hazelnuts in glass jar with spoon

This granola uses buckwheat groats instead of the common oat. These little triangular seeds are gluten-free and have a delightful nutty flavour. Plus, they're packed with protein, fibre, B vitamins, and minerals.

Equipment

Ingredients

1 cup Buckwheat groats
1 cup boiling water
1 tbsp cacao powder
½ cup hazelnuts (chopped)
¼ cup flaxseeds (plus extra to serve)
¼ cup black chia seeds
¼ cup sesame seeds
1 tbsp honey (plus extra to serve)
1 tbsp olive oil (extra virgin)
¼ cup cacao nibs
plain Greek yogurt and sliced pear (to serve)

Instructions

Rinse 1 cup buckwheat groats and place in a medium bowl with 1 cup of boiling water. Soak for 30 minutes.
While the buckwheat is soaking, preheat the oven to 300°F (150°C).
Line 2 large baking sheets with parchment paper.
Place 1 tablespoon cacao powder, ½ cup hazelnuts, ¼ cup flaxseeds, ¼ cup chia seeds, ¼ cup sesame seeds, 1 tablespoon honey and 1 tablespoon oil in a large bowl.
When the buckwheat is done soaking, drain and add to the large bowl. Mix to combine.
Spread the granola over the 2 baking sheets and cook, stirring occasionally for 30 minutes.
Add ¼ cup cacao nibs and continue to cook for 20 minutes or until golden. Set aside to cool slightly.
Serve with yogurt, sliced pear, extra honey and extra flaxseeds.