Hi there everyone! If you have been following my blog for a while you must have realized that I do LOVE granola – and especially home-made one! It tastes just so much fresher and really crunchy than store-bought. But of course, sometimes I also buy them at the supermarket, when I am just tired of what I make myself. The key is to vary the flavor combination and always try new things. This recipe was created as an experiment and it turned out really yummy, so that’s why I want to share it with you.
What I found really made this granola recipe so delicious was the almond extract I added – soooo good! And I also added more buckwheat groats than usually which made it very crunchy as well, as buckwheat gets super crunchy once baked in the oven.
This super crunchy, almondy granola contains following Superfoods:
- Flax seeds
I’ll be also bringing this recipe to this week’s Fiesta Friday. Another happy round of virtual blogger partying and recipe sharing, lots of fun! Thanks also to this week’s co-host Selma and Elaine for helping out Angie to make everyone feel welcome at the party! 😉
Have a wonderful weekend all!
- 1 cup old fashioned oats
- ½ cup buckwheat groats
- 2 tbsp ground flax seeds
- ¼ cup coconut oil (liquid, heat in hot water bath if ncessary)
- ¼ cup agave nectar (or pure maple syrup)
- 1 pinch of salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Combine all ingredients until well mixed
- Put granola mix on a baking tray that is layered with parchment paper
- Bake at 325° F (=180° C) for about 25 minutes, stirring occasionally, so granola doesn't burn