Buckwheat is a gluten-free pseudo-grain that is a rich source of fibre, magnesium and antioxidants – and actually not related to wheat. We love the distinctive crunch of buckwheat groats in granola but oats are a great swap if that’s what you have handy.
We have used brown rice syrup in our granola. It has a lower GI index than other sweeteners, but if you’re in a pinch, maple syrup is a great substitute. You can also improvise with whatever dry ingredients you have in the cupboard– swap out the nuts, buckwheat, or coconut for your favourite flavours.
A delicate sprinkle of flaky sea salt adds a gorgeous savoury note to this granola, but you can omit that if you are conscious of your sodium intake.
This recipe makes more than you will likely eat in a week but stored in an airtight container this granola keeps well for up to 2 weeks.
