endurance granola clusters
First blog post *solo dancing in chair*! Thanks for coming out. I promise to keep you mildly entertained and hungry for the good stuff throughout this whole thang. So about this snack-spiration I have for you…
Anything that has the word ‘clusters’ in it has ought to be good right? How about if it is a clustering of some of the funkiest and most powerful seeds around like buckwheat, chia, sunflower pumpkin?
Granola is all good and fine, but I like mine to actual tide me over instead of just making me crave sugar and eat the entire box (fancy store bought granola i’m lookin’ at you) And another issue with granola is how friggin’ MESSY it gets. Sure, grab a handful out of a mason jar. As long has you’re okay with 30% of it going down your shirt, 20% on the floor and the rest encircling your mouth. (don’t try to tell me I’m the only disaster here).
Sweet little BUCKWHEAT tends to be especially tricky fellow, those seeds are just asking to be unleashed like a jar of marbles. However, when used properly they can really kick ass in a granola. Why, you say? Raw Buckwheat is cheap, is nicely packed with fiber, protein & minerals, and blends nicely into any of your favourite granola recipes (we don’t mind the extra crunch either).
As the binder/sweetener I used pumkin puree. Because pumpkin is so hot right now. Notttt, I have 3 jars that I want out of my cupboard. But equally enjoyable/functional would be; Mashed banana, apple sauce, sweet potato? Go wild.
These clusters will last several weeks packed away in an airtight jar or bag. Enjoy them as a hearty snack between meals, or for breaky with some plant milk and sliced bananas= YES
endurance granola clusters recipe
TASTE- crunchy, nutty, savory with a touch of sweet
NUTRITIONAL ALLSTARS- high fiber, omega 3’s, beauty vitamin E, calming magnesium, selenium, & a decent source of protein
- 2 Cups large flaked oats
- 1 cup raw buckwheat groats
- 1/2 cup pepita seeds
- 2/3 cup sunflower seeds
- 1/3 cup chia seeds
- ¼ cup coconut oil, melted
- 1/3 cup molasses, maple syrup, or brown rice syrup
- 1/3 cup pumpkin puree, mashed bananas, apple sauce etc
- Teaspoon of cinnamon
- Teaspoon of fresh grated ginger
- Pinch salt
- Set your oven to 325 *F and prepare a large baking sheet with parchment paper
- Combine dry ingredients in large bowl; buckwheat, oats, seasonings, chia, sunflower seeds, pumpkin seeds
- Combine wet ingredients in medium bowl; pureed pumpkin, ginger, melted coconut oil, maple syrup
- Scoop out the wet ingredients into the dry, stir with spatula until everything is nicely coated.
- Taste. At this point you may want a pinch more cinnamon or sweetener depending on preferences.
- Spread. Scoop out granola ‘batter’ and spread onto your sheet, pressing down with spatula so everything is as spread out as possible! Use your hands if need be!
- Bake. For 12 minutes, check on it and rotate the tray. DO NOT STIR GRANOLA. Bake 10 minutes more, rotate again. Then 3-10 minutes or more depending on how crispy and golden brown you like it! Mine took about 27 minutes to get browned and crunchy.
- Let hang out on counter to cool completly. It will crisp as it cools
- Break granola up into medium sized chunks and store in air tight container.