• 2 cups rolled oats
• ½ cup raw buckwheat groats
• 1 cup nuts (I used almonds, hazelnuts and cashews this time)
• 2 tbsp sesame seeds
• ½ cup coconut flakes
• 2 tbsp flour (the key ingredient to make it even more crunchy, I used buckwheat and rice flour)
• 1 tbsp tahini
• 2 tbsp almond butter
• 1 tbsp coconut oil
• 1 tsp sea salt
• 3 tbsp pure maple syrup
• 3 mashed dates
I. In a large mixing bowl, combine first 6 ingredients and mix well.
II. Melt coconut oil, tahini, almond butter and maple syrup, mix in dates and salt.
III. Combine both mixtures together and toss to coat every grain, nut and seed.
IV. Transfer into a baking tray lined with a silicone mat (or parchment paper) and spread the
V. Bake until golden about 20-30 minutes at 180°C, stirring every 10 minutes.
VI. Let it cool down before eating or touching (it will make the granola even more crunchy).
VII. It can be stored in your pantry for about 4 weeks (but I can guarantee that you’ll eat it sooner).
VIII. Enjoy with some fruit, coconut yogurt or oat milk.