HI! I hope you like granola.
Spoiler: it has buckwheat groats.
I actually kind of hated granola up until two weeks ago. Like, passionately hated. I avoid the granola section at the grocery store and refuse to buy granola bars (they are sooooo dryyyyy). It’s kind of like how I hated peanut butter up until college (we now have a longstanding relationship).
It is a strange and meandering story of how granola suddenly claimed the prime spot of glorified breakfast fare. (For those of you who read my first post, I told you stories were coming(!!!), I apologize in advance, and definitely encourage you to scroll down if you just want an AWESOME recipe.) But I’ll tell you how granola and I became friends anyways. (This is for you, fictional reader friends.)
Anyhow, I have never actually made granola for myself before. The first defining moment came when, at some point in the past year, I thought it would be fun to buy an obscene amount of raw buckwheat groats. I then promptly forgot about them, until they recently resurfaced when I was “eating from my pantry.”
The second defining moment came when I realized all I want to eat lately is crunchy and chewy things. Unless it is chewy or crunchy, not into it. Is that weird?
While I was staring at my buckwheat groats, I vaguely remembered seeing occasional recipes of raw granola from soaking and dehydrating buckwheat from somewhere on the internet. Which, of course, I never touched because granola is just UGH. But then the crunchiness of it suddenly sounded appealing. Peanut butter all over again, friends.
Tangent! Have you ever tried soaking these things? I did once. They look like someone sneezed on them, and yes, that is a disgusting visual. Besides that, for whatever reason, waiting for them to soak is mildly torturous. I can soak cashews all darn day, but for some reason with buckwheat it is just like AHHHH COME. ON! I refuse to psychoanalyze it further.
So this granola requires no soaking, because I am projecting my patience problem onto the buckwheat.
The unintended awesome part of this though is that directly baking rather than soaking the buckwheat gives it a lovely nutty, toasted flavor, like kasha in granola form. Because, kasha is literally toasted buckwheat. (Whoever invented kasha was KILLING IT in the kitchen). It also drastically reduces the prep time, for all of my fellow impatient people who get selectively annoyed with soaking things.
Besides these toasty & crunchy little buckwheaties (way more appealing than "groats," yes?) it also has my current pantry stock of oats, pecans, sesame seeds, and pumpkin seeds. Pecans make me think of buttery richness, so Earth Balance had to happen, and sesame ALWAYS makes me think tahini, so that had to happen too. Pumpkin seeds most definitely lead to thoughts of pumpkin spice. And maple syrup because it is my favorite.
I am entering foreign territory with this one. But! Because a craving is a craving and I needed easy breakfast food (because otherwise weekday mornings are NOT smooth), and you are now wiser because of reading my buckwheat-groats-granola saga, and because maple syrup and Earth Balance make anything taste good, I attempted granola.
It totally worked out. And yes, writing an epic on how granola and I became friends is just a wee melodramatic. But just a wee, because it is dang good. It is vegan, gluten free, takes one bowl, 35 minutes to bake, makes your establishment smell like autumnal heaven, and brings happiness to your mornings.
Thus we have: buttery maple tahini granola! This is how it happens, friends.
And you need some (or should highly consider making some) too. See below and GO! Have fun :)
buttery maple tahini granola
vegan & gluten free
prep time: 5 minutes
cook time: 30-35 minutes
makes: almost a full 1 gallon-size ziplock bag
1 cup old fashioned oats (gluten free if necessary)
1 cup raw buckwheat groats (these)
1 cup raw pecans*
½ cup raw pumpkin seeds
¼ cup raw sesame seeds
½ cup tahini (this one is gluten free & nut free)
½ cup pure maple syrup
2 T Earth Balance or butter, melted*
2 tsp vanilla
¼ tsp sea salt
Preheat oven to 300 degrees Fahrenheit and line a baking sheet with parchment paper.
Combine oats, buckwheat groats, pecans, pumpkin seeds, sesame seeds, and salt in a large bowl.
Add tahini, melted Earth Balance, maple syrup, and vanilla, Stir until everything is coated.
Bake at 300 for 30-35 minutes, stirring around every 10 minutes. Granola is done when buckwheat groats are a toasty golden color.
Allow to cool before breaking up into clusters. Store in a ziplock bag in your pantry/cupboard/place to store things.
*You absolutely should add 1.5 tsp of cinnamon or pumpkin pie spice.
*To make a nut-free version, you could use more pumpkin seeds, dried fruit, buckwheat and oats, or coconut flakes. Coconut flakes would be good.
*You could use regular butter as well.