Frying Pan Granola
Back in the day, or more like 3 years ago, I was running a healthy food company that I had founded based on some recipes I was whipping up at home. One of those was a super healthy buckwheat granola. It was a big hit, making it as far as the shelves of Whole Foods.
My method was a little labor intensive, and when I continued to get requests from friends and family to make some, I would find every reason under the sun not to bake some up
And then I came across the skillet granola recipe in a new cook book I had purchased- Be A Plant Based Warrior by Jane Esselstyn. It was so simple!! I had to try it.
I made a few tweaks based on what I had in my pantry, and created what is now my absolute favorite granola recipe ever!!
½ cup rolled oats
½ cup buckwheat groats (you can also use just one cup of oats)
¼ chopped walnuts
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
2 tbsp chia seeds
2 tbsp ground flax
2 tbsp coconut flakes
1 tsp cinnamon
¼ cup buckwheat honey (can also use maple syrup)
On a frying pan, toast up the rolled oats and buckwheat over medium to high heat for 5 minutes
Add walnuts, pumpkin seeds, sunflower seeds, and coconut flakes. Let brown up for about 3 minutes.
Add chia seeds, ground flax and cinnamon. Let toast up for 2 minutes
Add the buckwheat honey. It will make a sizzling sound. Mix well, turn off the heat and set aside to cool.
Enjoy over your favorite yogurt, with your favorite nut milk, or on its own.
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