When I’m in a hurry, this quick granola saves the day! Loaded with nutrient dense seeds and crunchy nuts, it is gluten-free, Paleo, with tasty cocoa and cinnamon. High in protein, low in sugar, it’s a yummy breakfast with any nut milk. Or make your own with my easy Homemade Nut Milk. Commercial granola is loaded with sugars, however this recipe is extremely low in carbs. It will not raise blood sugar or cause weight gain if you use one of the suggested non-glycemic sweeteners. Keep it on hand and enjoy whenever you need a fast nutritious breakfast.
Many people consider buckwheat a cereal grain, however it is actually a fruit seed related to rhubarb. Buckwheat is high in protein and gluten-free, so it’s an ideal grain-free granola for everyone. Buckwheat supports heart health and can help prevent diabetes and digestive disorders. Soak the buckwheat and chia seeds together 8 – 10 hours or overnight. Soaking softens and removes indigestible coatings, so they’re easier for the body to absorb.
A nutrient-dense breakfast needs to hold your energy steady all morning. Omega-3 rich chia seeds add protein and bind the granola together. Pure cacao is a high-anti-oxidant energizer. Hemp seeds are a complete protein, rich in essential fatty acids. Pumpkin seeds, sunflower seeds, and almonds are all loaded with protein and healthy nutrition. Have fun, and know that this recipe is very flexible. I make it different every time. Sometimes I use dry rolled grains such as rolled oats, spelt, or rye instead of, or in addition to, buckwheat. No need to pre-soak the rolled grains, and of course they’re not “Paleo”. Yield: 2 pans 9 x 13-inches in size, or 2 quarts granola, approximately 10 servings.
Cocoa-Nutty Paleo Granola
- 2 cups raw buckwheat groats, soaked overnight
- 1/4 cup chia seeds, soaked overnight
- 6 tablespoons warm filtered water
- 1 1/2 cups sweetener such as Just Like Sugar Table Top natural chicory root sweetener, or 1/4 cup PureLo Lo Han Sweetener by Swanson, or your favorite sweetener.
- 2/3 cup coconut oil
- 1 teaspoon unprocessed salt
- 1 tablespoon vanilla extract
- 1/2 teaspoon maple flavor (optional)
- 2 teaspoons ground cinnamon
- 1/4 cup your favorite protein powder
- 1/2 cup almond meal (or leftover pulp from homemade nut milk)
- 1/2 cup hemp nuts
- 1/2 cup sunflower seeds
- 1 cup pumpkin seeds
- 1 cup almonds, coarsely chopped
- 1 cup shredded unsweetened coconut flakes
- 3 tablespoons pure cacao powder
- Soak the buckwheat and chia seeds together overnight in 4 cups filtered water.
- In a small pan over low heat, stir together the water, sweetener, oil, salt, vanilla, and maple flavor if using. Heat and stir until smooth, and do not boil. Remove from heat.
Mix and Bake
- Preheat the oven to 300º F. Cover two 9 x 13 baking dishes with parchment paper. Use a colander to drain the buckwheat - chia mixture. Place all the other dry ingredients into a large mixing bowl: cinnamon, protein powder, almond meal, hemp nuts, sunflower seeds, pumpkin seeds, almonds, coconut flakes, and cacao. Stir in the drained buckwheat-chia mixture.
Mix and Bake:
- Pour the sauce over the mixture in the large bowl and stir well. Put into a baking pan and bake for about 1 hour 15 minutes or until slightly browned. Open the oven briefly and stir every 15 to 20 minutes. I set a timer for this. Granola burns easily, so keep an eye on it. When your time is up, the granola may seem soft. Don't worry, it will crisp as it cools. Remove from the oven and allow to cool. Store in covered glass jars for 3 months at room temperature, or if you prefer, in the refrigerator.
©Copyright Jane Barthelemy 2012
Before baking it will be mushy. While baking stir every 20 minutes to break up any clumps. When it cools it will get crispy.