Do you find it hard to find gluten-free granola in the supermarket? Have you ever thought about making it yourself? This gluten-free granola with buckwheat, hazelnuts and pecans takes only 25 minutes. If you are looking for a delicious and crunchy granola that will add a nice sweetness to your breakfast bowls, this recipe is for you!
Granola is a simple and nutritious mix of cereal, grains, nuts, honey that makes it delish. To turn any granola recipe into a gluten-free version just choose gluten-free grains such as buckwheat, quinoa or use gluten-free oats. Get inspired by my list of favourite Granola Recipes. I’m sure you will find your one.
Homemade granola is cheaper and, more important, healthier because it has much less sugar than shop bought granola. Breakfast is key to a well-balanced diet and by adding some homemade granola to your diet you will make your breakfast richer & delicious. Happy baking!
Friends, if you try this recipe, show us! Tag it with #shoothecook on Instagram or Facebook. Happy breakfast!
Gluten-free granola with buckwheat, hazelnuts, pecans and natural sweeteners! This homemade gluten-free granola is made in 25'
- 2 cups buckwheat groats
- 3/4 cup chopped hazelnuts
- 1/2 cup pecans
- 1/2 cup cashews
- 1/4 cup flaxseeds
- 1/2 cup maple syrup
- 2 Tbsp coconut oil, melted
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Place the buckwheat, hazelnuts, cashews, pecans and flaxseeds in a large bowl. Give it a good mix.
Heat the coconut oil in a small skillet until melted. Whisk the wet ingredients together until smooth. Mix the wet and dry ingredients together until well combined.
Preheat the oven to 180°C for 5'. Spread the granola on a tray with parchment paper. Bake for 5', stir once and bake for a further 8' or until it is lightly toasted.
Remove from the oven and allow to cool completely before breaking the biggest clusters. Store in an airtight container. It lasts up to 2 weeks but I always eat it within days!