As someone with a nut allergy, it can be pretty hard to find nut free granola brands. Even the allergy friendly ones are still “produced in the same facility” and that’s no bueno. Well, I’m honestly not too bummed because making granola is fun, easy and freakin delicious. This recipes uses rolled oats, three types of seeds and buckwheat groats, which give it this amazing nutty, toasty flavor. All naturally sweetened, there’s something about toasted seeds and maple syrup that’s just so addictive! Not to mention the wonderful pumpkin chocolate combo. I have this habit now where I can’t go to bed unless I’ve had a handful of granola. I’ll have just eaten like four bowls of ice cream and I still need the granola. It’s ok though because seeds are super healthy right?
So easy, so simple, the key to this granola is not over baking it. Don’t wait for it to harden in the oven, this will happen while it cools. When you start to see the top turning a golden brown color, you’ll know it’s done. Plus, your entire kitchen will smell AMAZING.
2 1/2 cups rolled oats
1 cup buckwheat groats
3/4 pumpkin seeds
3/4 cup sunflower seeds
1/2 cup shredded coconut
2 tbsp sesame seeds
1/2 cup maple syrup
1/2 cup honey
1/4 cup coconut oil
1/3 cup pumpkin purée
2 tsp pumpkin pie spice
3/4 cup dark chocolate chips (I like enjoy life)
1. Preheat oven to 300F and line a rimmed baking sheet (or two) with parchment paper. In a large bowl, combine oats, seeds and buckwheat groats.
2. In a small saucepan, heat remaining ingredients (except chocolate)over medium heat. Hold at a boil for 2 minutes then remove from heat and pour over dry ingredients. Mix to combine and fold in chocolate chips. Use a spatula to press the mixture onto the baking sheet in a very thin, even layer. Bake for 35-40 min. or until golden brown.
3. Let cool completely before breaking into chunks. Eat it all in one sitting or seal in an airtight container.