Everyone loves acai bowls and nearly everywhere sells them, but if you’re looking for something that stands out from the crowd, Pure Simplicity is the place to be….
It’s a big claim, I know, but I’m 100% certain that this Chocolate Peanut Butter Smoothie Bowl is simply the best….
But I have to be honest, I haven’t made homemade granola in quite a while as I fell a little bit (a lot) in love with Carman’s Toasted Mueslis. So I’ve decided to take things into my own hands again, and what is a better way to ease back on the homemade granola train than with chocolate buckwheat granola.
This chocolate granola is delicious. I wouldn’t be blogging it if it wasn’t, but it really is. My favourite thing about this granola is that when you have it with milk, the milk turns chocolate-y and sweet. Coco Pops anyone?
Aside from the nostalgia factor, this granola is packed with flavour and nutritious ingredients. The tart flavour of the goji berries cuts through the chocolate-ness wonderfully, but if you have more of a sweet tooth, feel free to add more sweetener and/or sub for a sweeter dried fruit, like sultanas or mulberries.
- 1 cup buckwheat groats
- 1 cup rolled oats
- ½ cup coconut flakes
- ¼ cup hazelnuts, roughly chopped
- ¼ cup almonds, roughly chopped
- scant ¼ cup cacao powder
- pinch salt
- 1-2 tbsp date syrup (or more depending on desired level of sweetness)
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- ¼ cup goji berries (or dried cherries, cranberries, etc.)
- Preheat the oven to 170C and line a baking tray with baking paper. In a large bowl, mix together the buckwheat, oats, coconut, chopped nuts, cacao powder and salt. In a small bowl, combine the three wet ingredients. Then pour this mixture into the dry bowl and mix until the granola is evenly coated.
- Pour the granola onto the baking tray and spread the mixture evenly. Place the granola in the oven for 10 minutes, then take it out and give it a shuffle. Pop it back in the oven for another 10 more minutes. Shuffle the granola again, and bake for a further 5-10 minutes, or until the granola is fragrant and the nuts are crunchy (but not burnt!).
- Remove the granola from the oven and let it cool completely. Once it's cool, mix in the goji berries, then transfer to a medium sized jar.
- I find that this granola stores at room temp for at least 2 weeks, but if you want to prolong shelf life be sure to store it in the fridge. Enjoy!
Stovetop granola is perfect for when you wake up with granola on your mind but don’t have the time or energy to make a whole batch. It’s also a great excuse to experiment with different granola flavours and types, as you don’t have to fear that you’ve made a big jar of not-so-great tasting granola.
In harmony with Christmas and the holiday season, I have put together this quick and easy Stovetop Christmas Granola. It has the all-important granola foundation of rolled oats, cinnamon and maple syrup, but I’ve added a little Christmas charm by including orange peel and dried cranberries. The vibrant reds from the cranberries and goji berries, as well as the deep green of the pepitas, make eating this granola a Christmas delight.
I hope you enjoy this colourful, delicious Christmas granola, and I wish you all a happy and safe Christmas!
Stovetop Christmas Granola
1 tbsp pepitas
1 tbsp hazelnuts, roughly chopped
1/4 cup rolled oats
1 tsp shredded coconut
1/2 tsp cinnamon
1 tsp coconut oil
1 tsp maple syrup
1/2 tsp vanilla extract
1/4 tsp orange peel
1 tbsp dried cranberries
2 tsp goji berries
In a small fry pan on medium heat, dry toast the pepitas and almonds until fragrant and begin to brown. Reduce to a low heat and add in the oats, shredded coconut, cinnamon, coconut oil, maple syrup, vanilla extract and orange peel. Stir and toss until everything is well coated and golden. Turn off the heat and mix in the dried cranberries and goji berries. Enjoy with soy or coconut yogurt, fresh fruit, plant-based milk, or sprinkle it on top of a delicious smoothie bowl.
If you would have told me three months ago that I’d soon be making my own granola, I would have chuckled, shrugged it off and wished I had the time or skill to do so. Throughout my change to healthy, wholesome eating, however, I have learnt that I’m capable of creating nutritious, delicious food on my own. I’m writing this because I want you to know that making pure, nourishing food is not scary or hard—making granola honestly requires little time and little to no skill. So I hope that you not only enjoy making this recipe, but that you also discover how easy and rewarding healthy eating is.
Granola offers a wide range of benefits: it’s high in soluble and insoluble fibre, contain good fats, is high in protein and is low-GI (so you stay full for longer). However, the granola you find on your supermarket shelf—quite often labelled ‘all natural’—is usually loaded with refined sugar, unhealthy fats and preservatives, which negate much of the nutritional benefits granola can offer.
Not only is making your own granola beneficial to your health, but it’s also largely gratifying to create something so delicious from scratch. Plus, the smell of your granola toasting away in the oven is enough to make you dance around the house with your arms out waving in an attempt to bathe in the sweet cinnamon, coconut aroma homemade granola produces.
Note again that these measurements are flexible and that you can swap the ingredients for others. I usually never make the exact granola twice—I mix it up depending on what ingredients I have in my cupboard.
This makes a medium sized jar of granola.
You will need:
- 1 1/2 cups traditional rolled oats (certified gluten-free oats for those who are intolerant)
- 1/2 cup buckwheat groats
- 1/3 cup quinoa, uncooked
- 2-3 tbsp chia seeds
- 1/2 cup almonds, roughly chopped
- 1/2 cup hazelnuts, roughly chopped
- 1/2 cup raw seeds (pepitas and sunflower seeds work beautifully)
- 1/3 cup desiccated/shredded coconut
- 2 tbsp raw cacao nibs
- 1/4 cup sultanas
- 1/4 cup goji berries
- 2 tsp cinnamon
- pinch of salt
- 2-3 tbsp coconut oil
- 1 tbsp pure maple syrup (optional—I personally think the granola is sweet enough without this addition)