Sunday, 21 June 2015

Crunchy and Fruity Buckwheat and Oat Granola

 Well, dear readers. Summer has finally arrived. Although I honestly haven't got the summer feeling yet, I sort of force myself into trying and understand that "only" sunny, warm summer days and evenings are ahead of me. It's been a long week of rain and cold weather here in Norway, which sadly means that the motivation for going out to the market haven't been at it's best, and the inspiration for creating new recipes haven't been that good either. But once the sunbeams hit my face through the window this wonderful morning, I was craving for something new and exciting, and I thought granola would fit perfect as breakfast to start of this lovely day.

The crunchy buckwheat and oat granola simply speaks for itself. Well, what can I say. The dried cranberries full packed with flavour, brazil nuts and pistachios literally melts in the mouth, leaving you with the after taste of what I think is the most amazing combination of nuts, grains and fruits. Perfect on top of smoothie bowls or yoghurt! 

Makes one large jar (750 deciliter)

2 cups oats
1 cup whole buckwheat
1 cup pistachios, roughly chopped
1 cup brazil nuts, roughly chopped
1 pinch salt
6 tbsp honey
6 tbsp canola oil
1 cup dried cranberries

Start with preheating the oven to 150°C / 300°F. Add the dry ingredients, except the cranberries, into a large mixing bowl. Pour over the honey and the canola oil and stir well. Line a baking tray and pour on the mixture. Cook in the oven for 50 minutes, but make sure to give it a stir every 10-15 minutes to ensure that everything gets a lovely golden colour. Take out of the oven and let it sit on the kitchen counter for at least an hour so that the granola gets relatively crispy. Pour into a large jar or container and you have prepared your breakfast for the next month!

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