Homemade Granola with Buckwheat and Cacao

Homemade Buckwheat and Cacao Granola You’ll Love Making at Home

I don't know about you, but my week started with a bit of pressure to get a lot of things done. I have many tasks on the weekly to-do list I created for myself, and it puts me under a little stress, which mainly manifests in a desire to prepare food at record speed.

Although this winter season is perfect for long cooking on the stove, I find myself able to dedicate no more than half an hour a day to cooking (which I love so much).

I find myself constantly soaking legumes just so I can cook them quickly later, chopping vegetables in advance and putting them in containers so I can snack throughout the day, and also making myself a very large amount of granola that will last me the whole week.

Now, you're probably asking why make homemade granola when you can buy it at the supermarket.

First of all: cost savings. The estimated cost of this recipe is about 13 shekels for half a kilo of granola.

Second: it's fun and easy (perfect for making with kids).

Third, and perhaps most important of all: the amount of sugar, salt, and fat in store-bought granola is high. If we make homemade granola ourselves, we can easily control these quantities.

This granola is rich in protein, iron, folic acid, and dietary fiber, and will therefore keep you feeling full for a long time. It is full of natural antioxidants and high-quality fatty acids—in short, full of all good things.

Perfect for breakfast or a late-night meal combined with soy yogurt, and there's nothing more fun than giving a jar of this as a gift to someone you really love.

Homemade Granola with Buckwheat and Cacao

Prep time 5 minutes

Cook time 15 minutes

Total time 20 minutes

Servings 60 tablespoons

Ingredients

• 2 cups green buckwheat soaked overnight in plenty of water
• 2 cups rolled oats
• 1/2 cup raw cacao nibs no added sugar
• 1 cup coconut flakes
• 1/2 cup natural almonds
• 1/2 cup natural shelled pecans
• 8 organic dried apricots
• 3 tablespoons silan (date honey) or any other sweetener you like
• 1 tablespoon cinnamon

Instructions

1. Coarsely chop the almonds and pecans with a large knife.
2. Drain the soaking water from the buckwheat.
3. In a large bowl, add all the granola ingredients and mix well.
   
4. Spread the mixture on a wide baking sheet.
5. Bake at medium heat (180°C (355°F) / 350°F) for 15-20 minutes until the whole house smells of cinnamon and love.
6. Store in a sealed, dry jar for up to a month.