You probably like granola.
It’s sweet, nutty, crunchy and a proper comfort food.
But what if you counldn’t eat granola because oats are a no-no in your diet? That doesn’t sound too good, right?
I always had a thing for granola. It’s one of my breakfast favorites. When I made my first granola batch I was amazed how easy it is and how much better it tastes than the store bought one.
Granola is made from oats, nuts, seeds and dried fruit, plus oil and dried fruit/sweetener to use as a binder. It’s definitely a clean eating formula. You control the ingredients and can make granola just how you like it with your favorite combination of nuts and seeds.
Oats are gluten free but can be contaminated with gluten in the production process so to make sure oats are truly gluten free you need to look for gluten free variety. I keep reading that most people with coeliac disease or with gluten sensitivity can eat oats without any issues.
I am gluten sensitive and I like oats so I just kept eating oats as usual. But I started noticing that after few days with oats for breakfast or snack I started having quite a few issues. That was a bit surprising but I just didn’t understand why oats would be a problem.
I did a bit of digging and found out that oats contain a protein called avenin which is very similar to gluten in wheat. Avenin can create similar havoc in our bodies that gluten does. Which means that avenin sensitivity is possible when you have gluten sensitivity.
Yikes, I was not expecting that.
I wondered if more people have this issue and possibly can’t eat granola because of that.
Well, granola is such an amazing food I just couldn’t bear the thought of not being able to eat granola at all 🙂
I wondered if a truly gluten free granola is possible.
I thought of buckwheat. Buckwheat groats turn crispy and oh so yummy when baked. Looking no further I tried to make a buckwheat granola.
Very anxiously I peered into the oven when my new granola was baking. Halfway through when I was stirring the granola it could still go either way, I wasn’t sure if this would work.
But with every minute after that the granola got more golden and crispy. Just what I was looking for.
Yay, it totally worked.
The granola is slightly sweet, very crunchy and nutty, and tastes amazing. I didn’t add any dried fruit because I like the granola just as it is, but feel free to add dried fruit for extra sweetness.
As the oat granola buckwheat granola is great with milk, yogurt, with added fruit or nut butter. Or, to be honest, it’s great on its own, as a crunchy snack.
So if oats don’t agree with you make this granola because it is as good as an oat granola.
And even if you can freely eat oats, you too need this granola in your life.
Because it’s so good 🙂
- 9-10 small dates (40g)
- 3 cups of buckwheat groats (600g)
- ½ cup of golden linseed (90g)
- ½ cup of sunflower seeds (85g)
- ½ cup of cashew nuts (85g)
- 1 cup of walnuts (115g)
- ½ cup of almonds (85g)
- 3 ripe bananas (375g peeled)
- 2 tablespoons of coconut oil (35g)
- 3 teaspoons of cinnamon
- a pinch of salt
- ½ - 1 cup of chopped dried fruit - dates, raisins, apricots, goji berries (optional)
- Add dates with 2 tablespoons of water to a plastic container, close and microwave for 30sec to a minute to boil the water. Keep the container closed and set aside. This will soften the dates.
- Add cashew nuts, walnuts and almonds to a food processor with a blade attachment. Blitz until nuts are coarsely chopped.
- Added chopped nuts, buckwheat groats, golden linseed and sunflower seeds to a bowl. Mix well.
- Add peeled bananas, steamed dates, coconut oil, cinnamon and a pinch of salt to the same food processor bowl you used for chopping nuts. Blitz until mixture is well combined.
- Add the banana mixture to the bowl with buckwheat, nuts and seeds. Mix well. Mixture will be quite wet.
- Heat the oven to 180°C / 356°F fan. Line 2 baking sheets with baking paper. Spread the mixture evenly over two trays.
- Bake for 13-15 minutes and stir the granola. At this point it will still be quite wet.
- Bake for another 12 to 15 minutes until granola will be golden and crunchy (granola gets more crunchy as it cools so you want to take it out of the oven when it's almost perfect). Watch granola closely during the second part of baking - it crisps very fast.
- When granola is cooled add chopped fruit and mix well (optional)