With a combination of California walnuts, sour cherries and buckwheat, this homemade walnut granola packs a flavourful punch that will put shop-bought to shame. Prep ahead and store in an airtight jar for a delicious breakfast option.
230 g buckwheat groats
90 ml coconut oil
40 g cocoa powder
120 ml maple syrup
Pinch of salt
230 g oats
100 g California walnuts roughly chopped
30 g sunflower seeds
30 g pumpkin seeds
100 g sour cherries
Preheat the oven to 180°C.
Place the buckwheat groats into a large dry frying pan over a medium heat and toast for 6-8 minutes, or until the grains are lightly toasted and golden.
In a small pan melt the coconut oil over a low heat until clear and liquid. Stir in the cocoa powder, maple syrup and salt.
Mix together the oats, groats, walnuts, sunflower seeds, pumpkin seeds and sour cherries in a large bowl. Pour over the melted coconut oil mixture and stir well to coat.
Spread out in a thin layer onto 1 or 2 baking trays lined with baking parchment and toast in the oven for 15-20 minutes, or until dried and forming clusters.
Leave to cool and pour into an airtight storage jar to store.
Discover more recipes at californiawalnuts.co.uk