This granola is so simple in flavors and so pretty to eat. Ive always preferred blueberries fresh and raw, having their skin burst under the gentle pressure of my teeth, releasing a nice sweet juice. But I am delighted that I have the option to use them frozen or even freeze dried when they are out of season.
After having my buckwheat sprout for a couple of days, I stared at it for some time before deciding what flavor these groats were going to take on. We’ve spent a good portion of the winter eating my orange cranberry granola since that is my husbands favorite, but I was ready to create a new recipe. While staring at the bland bowl of sprouts I got the idea to add some blueberries to it. I knew that my kids would be delighted with the colorful food in their bowls, so I went ahead and got to mixing ingredients to create this tasty breakfast (or snack).
- 5 cups sprouted buckwheat
- 1 cup raw almonds, soaked in water for at least 8 hours, then chopped
- 1 cup small oats
- 1 cup shredded coconut, (that I pulverized in my blender to make a fine powder–optional but I wanted less of a coconut dried coconut texture)
- 1 TBS vanilla powder
- 3/4 cups maple syrup
- 1/4 cup melted coconut oil
- 1 cup frozen blueberries that have been thawed
- mix everything in a large bowl except blueberries
- stir well until well combined
- add blueberries and mix a little more
- put on a dehydrator sheet and dry at 105*F for about 12 hours or until nice and crispy
- store in an airtight container for weeks
As usual, this makes a huge batch, as granola goes fast at my house. So half this recipe if you are worried about having too much. You can always vacuum seal some to keep it fresher longer.