Granola Recipe

Preheat oven

Preheat the oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper or a silicone mat.

If your buckwheat is not already toasted, spread 1 cup raw buckwheat (kasha) on a separate small baking sheet and toast in the oven for 8–10 minutes until fragrant and slightly browned. Cool and set aside. (If purchased pre-toasted, skip this step.)

Spread the shredded coconut in an even layer on the prepared baking sheet (use a separate small sheet or toast in a dry skillet) and toast for 4–6 minutes, stirring once, until light golden. Remove and set aside to cool.

In a large mixing bowl combine 3 cups rolled oats, the toasted buckwheat, 1/2 cup sunflower seeds, 1/2 cup pumpkin seeds and 1/4 cup cacao nibs. Add the cooled toasted coconut (about 3/4 cup) and stir to combine.

In a small microwave-safe bowl or saucepan whisk together 3 tbsp oil, 4 tbsp maple syrup and 2 tbsp brown sugar until smooth. Stir in 1 tsp ground cinnamon, 1/4 tsp ground nutmeg and 1/2 tsp fine sea salt until evenly distributed.

Pour the wet mixture over the dry ingredients. Using a spatula, toss and press so the oats and seeds are evenly coated and any clumps begin to form.

Spread the coated granola in an even layer on the prepared rimmed baking sheet (do not pack it down too tightly unless you want chunkier clusters).

Bake at 325°F (165°C) for 18–22 minutes, stirring gently once at the halfway point (around 10–12 minutes). Watch closely in the final 5 minutes so seeds and coconut do not burn—the granola should be golden and fragrant.

For larger clusters: after stirring at the halfway point, gently press the granola into a single layer and do not stir again. Remove when golden and allow to cool completely on the sheet; it will crisp up and form clusters as it cools.

Once baked, remove from oven and allow the granola to cool completely on the baking sheet (20–30 minutes). If you want smaller pieces, break up with your hands or a spatula. Transfer to an airtight container for storage.

Divide 2 cups of prepared granola among 4 bowls (about 1/2 cup granola per serving).

Spoon 1/2 cup Greek yoghurt or coconut yoghurt into each bowl (or offer choice on the side).

Top each serving with approximately 1/2 cup sliced fresh strawberries (from the 2 cups). Sprinkle a few extra cacao nibs or toasted coconut if desired. Serve immediately.