Big Cluster Buckwheat Almond Butter Granola

Big clusters of crunchy buckwheat granola made with nutrient-rich nuts and seeds with deep flavors of maple and vanilla. This delicious granola is rich in heart-healthy omega 3 fat, protein and fiber, and is downright addicting!

Ingredients

• 1 cup raw buckwheat groats**
• 1 cup raw cashews
• 1 cup raw almonds
• 2 tbsp whole flaxseeds
• 2 tbsp chia seeds
• 1/2 cup unsweetened coconut flakes
• 2/3 cup pure maple syrup
• 3 tbsp coconut oil
• 1/4 cup salted almond butter
• 2 tsp vanilla extract
• Pinch of sea salt

Instructions

1. 1

   Preheat oven to 325 degrees F and line a large baking sheet with parchment paper.

2. 2

   In a large bowl, combine groats, cashews, almond, flaxseeds, chia seeds and coconut flakes.

3. 3

   In a small saucepan, combine maple syrup, coconut oil, almond butter and vanilla extract. Heat over medium heat until melted, stirring frequently.

4. 4

   Pour liquid mixture into mixing bowl and toss well. Sprinkle with sea salt.

5. 5

   Spread mixture evenly onto baking sheet, lightly pressing down with a spatula to even out. Bake for 20 minutes, stir, and then bake for another 18-20 minutes, until toasted and golden brown.

6. 6

   Allow the buckwheat to cool completely before breaking it into clusters. It needs to cool for at least an hour, but I left mine for ~2 hrs before touching it. Store in an air-tight tupperware container at room temperature for up to 1 week.