Dried Cherry, Sunflower Butter & Buckwheat Granola (Nut-Free, Gluten-Free, Vegan)

This nut-free, gluten-free, and vegan granola is packed with healthy fats and
energizing seeds. Plus, it comes together with minimal prep time. Snack on it
all on its own or serve it over coconut yogurt for a parfait-like breakfast
treat!

Servings: 6 ½ cups

Author:

Prep Time
15 minutes

Cook Time
35 minutes

Total Time
50 minutes

Course:

granola Cereal

Instructions

1 Preheat the oven to 300F.
2 In a large bowl, stir together the oats, buckwheat groats, dried cherries,
sunflower seeds, chia seeds, pepitas, cinnamon, and cardamom.
3 In a medium sauce pan, whisk together the sunflower seed butter, maple syrup,
coconut oil, vanilla extract, and sea salt over low heat until melted. This will
take about 4 to 5 minutes.
4 Pour the warm mixture over the dry ingredients and gently toss to evenly coat.
5 Line a large jelly roll pan with parchment paper or a silpat and spread the
granola mixture evenly across the pan.
6 Bake for 15 minutes. Use a spatula to toss and turn the mixture over. Bake
another 15 to 20 minutes or until the granola turns golden. It's best to go by
scent, so when your oven starts wafting that warm, toasted smell it should be
just about done. The granola will not become crisp until it has cooled
completely, so don't go by texture or you'll end up with burnt granola!
7 Remove the pan from the oven and let the mixture cool completely on pan.
8 Once the granola is completely cool, break it into pieces.
9 Store the granola in an airtight glass container to maintain its crunchiness.

Dried Cherry, Sunflower Butter & Buckwheat Granola (Nut-Free, Gluten-Free, Vegan)

Course:

🧂 Ingredients

Instructions

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