Crispy Buckwheat Granola

Ingredients

• 100 g buckwheat
• 50 g almonds
• 40 g Pumpkin seeds
• 10 g chia seeds (2 tbsp)
• 45 g sesame seeds (3 tbsp)
• 2 tbsp Coconut oil
• 4 tbsp Agave nectar
• 0.5 tsp cinnamon
• 60 g dried cranberries (4 tbsp; sweetened with fruit juice)
• 500 ml almond milk

Instructions

1. 1.

   Mix buckwheat, almonds, pumpkin seeds, chia seeds and sesame seeds in a bowl.

2. 2.

   Warm coconut oil, agave nectar and cinnamon in a small saucepan. Pour the mixture over the buckwheat, nuts and seeds, mix well, spread on a baking sheet lined with parchment paper and bake in a preheated oven at 180 °C (160 °C convection; Gas: level 2-3) for about 30 minutes until crispy.

3. 3.

   In the meantime, halve the cranberries lengthwise.

4. 4.

   Remove the buckwheat granola from the oven and let it cool for 5 minutes. Then place it in bowls with muesli and pour over almond milk.