Crunchy Cinnamon Buckwheat Granola

By Tara Kemp

Feb 01

Crunchy Cinnamon Buckwheat Granola

AuthorTara Kemp
Rating

Oil-free and refined sugar-free but full of flavor! This recipe has the crunch and sweetness that you love from granola, made from only whole food ingredients.

Crunchy Cinnamon Buckwheat Granola
Yields8 ServingsCategory,
Prep Time10 minsCook Time30 mins

 1 cup buckwheat (dry)
 1 cup quinoa (dry)
 2 tsp cinnamon
 1 tsp ground ginger
 0.50 tsp ground cloves
 ¾ cup date paste (see notes)

1

Preheat oven to 350 and line a baking tray with parchment paper

2

Mix quinoa, buckwheat, and spices, then stir in date paste, making sure everything is coated

3

Spread evenly on baking tray and bake for 20-30 minutes until golden

4

Allow to cool and enjoy!

5

Note: To make date paste, blend 1 cup soaked dates with 1/4 cup water until smooth.



Nutrition Facts

Serving Size 0.25 cup

Servings 8


Amount Per Serving
Calories 201
% Daily Value *
Total Fat 3.8g6%
Total Carbohydrate 42.8g15%
Dietary Fiber 10.1g41%
Protein 11.7g24%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 cup buckwheat (dry)
 1 cup quinoa (dry)
 2 tsp cinnamon
 1 tsp ground ginger
 0.50 tsp ground cloves
 ¾ cup date paste (see notes)

Directions

1

Preheat oven to 350 and line a baking tray with parchment paper

2

Mix quinoa, buckwheat, and spices, then stir in date paste, making sure everything is coated

3

Spread evenly on baking tray and bake for 20-30 minutes until golden

4

Allow to cool and enjoy!

5

Note: To make date paste, blend 1 cup soaked dates with 1/4 cup water until smooth.

Crunchy Cinnamon Buckwheat Granola

About the Author

Tara Kemp is the Director of Nutrition Education at Mastering Diabetes. She has been active in the field of health and nutrition for many years, including working with Forks Over Knives, Engine 2, and Dr. Neal Barnard and the Physicians Committee for Responsible Medicine. Tara has a bachelor's degree in Education from Bucknell University, a Certificate in Plant-Based Nutrition from eCornell, and is a Certified Food For Life Instructor through the Physicians Committee.