Eating an entire a pint of any kind of berry in one sitting still feels kind of excessive even though berries are finally in season. Maybe it’s post-traumatic stress from shelling out an amount that I’m too embarrassed to type for organic strawberries just a few months ago. Plus out-of-season produce never tastes as good. I made crunchy buckwheat granola to go with the surplus of berries.
Don’t get me wrong, I love oaty granola, but this buckwheat version had so much crunch and personality. Despite its name, buckwheat is a seed not a grain, so it’s gluten-free. My favorite way to enjoy it was in a bowl splashed with almond milk and piled high with strawberries, blueberries, blackberries and raspberries. Thanks to a teaspoon of ground ginger, the granola had a little bit of a kick.
Crunchy Buckwheat Granola
Adapted from Donna Hay
1 cup raw buckwheat
1 cup almonds, roughly chopped
1/2 cup pepitas
1 tablespoon lemon juice
1/4 cup sesame seeds
1/4 cup chia seeds
1/2 cup dried cranberries, roughly chopped
1 teaspoon ground ginger
1/2 cup maple syrup
2 tablespoons coconut oil, melted
Almond milk for serving
Berries (strawberries, blueberries, blackberries, raspberries) for serving
In a medium bowl, combine the buckwheat, almonds, pepitas and lemon juice. Cover with water and refrigerate overnight.
Preheat the oven to 300 degrees F and line 2 sheet pans with parchment paper. Drain the buckwheat mixture and place in a large bowl. Stir in the sesame seeds, chia seeds, cranberries, ginger, maple syrup and coconut oil. Spread the granola on the prepared sheet pans. Bake until golden brown and crunchy, about 40-45 minutes.
Let the granola cool and break the chunks into smaller pieces. Serve with almond milk and berries. Store the granola in an airtight container.