Buckwheat Granola and Other Musings

Spring is officially here!

Bust out the colorful bowls!

Bust out the colorful bowls!

Though winter is holding on tight (we have a chance of snow again this weekend…), there is a shift in the energy lately. The extra hour of daylight, the first purple buds popping up on the trees, and the daffodils offering a sunny “hello!” hint of the good things that are just around the corner. I for one am anxiously awaiting the opening of the City Market on April 6!

In the mean time, I’m making basics like granola, and busting out my bunny apron to use as a photography backdrop.

Buckwheat granola

Buckwheat granola

This week has been busy, but in the best way possible. Early in the mornings, my yoga practice has taken a step forward as I started learning the Advanced A series (just the first two poses), and returned to practicing tic-tocs after a few weeks of taking it easy. In the day time, work is going well, and I have been enjoying many new opportunities to expand my leadership in the past few weeks. On weekends, we have been seeing a lot of our family, with more to come next weekend for Easter.

Life is good.

So is this granola.

Simple and Delicious

Simple and Delicious

Inspired by many other bloggers, I have been exploring buckwheat in many forms lately. I bought a big bag of raw buckwheat groats in bulk, and have been using them as a crunchy topping for salads and smoothies, blended as breakfast porridge, cooked into oats, ground into flour for muffins, and tossed with oats, pecans, and sunflower seeds in this simple granola.

You could add coconut flakes or dried fruit, but I decided to keep things simple. Pecans are by far my favorite breakfast nut (yes, that is a thing), especially when they are toasted. I used the overnight method, and was once again pleased with the crunchy result (not to mention the delicious aroma in my kitchen).

Granola

Granola pile

Buckwheat Granola

Inspired by Kath Eats

Ingredients

  • 2 cups oats
  • 1/2 cup raw pecans
  • 3/4 cup raw buckwheat groats
  • 1/2 cup sunflower seeds
  • 1/4 cup unrefined coconut oil
  • scant 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Method

Preheat oven to 275 degrees. Combine all ingredients in a large bowl, and spread onto a baking sheet. Bake for 45 minutes, stirring at 15 minutes intervals. Turn the oven off and leave granola in the oven overnight. In the morning, it will be perfectly crunchy!

This week's breakfast, on repeat.

This week’s breakfast, on repeat.

Simple, no fuss, perfectly delicious, homemade granola–what more could you ask for?!

I have been enjoying the same breakfast all week– Greek yogurt, sliced banana, a drizzle of coconut milk, a drizzle of Blackstrap molasses, and granola on top! I’m not usually a “repeat” kind of girl when it comes to breakfast, but this combo is so good, I’ve just wanted more and more of it.

Hope your Spring is off to a wonderful start!

-L

Fig and Molasses Granola

First, there was apricot, cashew, and coconut oatmeal.

Then, there was raisin, walnut, and flax meal baked oatmeal.

Today, I am happy to share my latest fruit/nut/superfood oat concoction: Fig and Molasses Granola.

granola pan

Chunks of dried fig and crystallized ginger dance with chopped walnuts and pecans in this crunchy and not-too-sweet granola, made using The Professional Palate‘s “overnight” method.

Breakfast heaven!

figs2

Let’s talk for a minute about Figs. Regarded by many ancient cultures as sacred, figs were originally grown in southern Europe, Asia, and Africa. Spanish missionaries brought them to North America, and in the U.S. they are mainly cultivated in southern California, though they do grow elsewhere (Charlottesville, VA included!). There are many varieties of figs, ranging in color from deep purple to almost white and in shape from round to oval. Figs are a good source of iron, calcium, and phosphorus.

This granola is a great source of iron, as it also includes blackstrap molasses. Molasses is produced when the juice squeezed from sugar cane and sugar beets is boiled down into a syrup from which sugar crystals are extracted. The first boiling produces light molasses, the second, dark molasses, and the third, blackstrap. It is a good source of iron, calcium, copper, manganese, potassium, and magnesium (source).

jars

As I have been learning more about the ingredients I have been cooking with, I have been intrigued by the many facets of “food knowledge.” From history and anthropology, to horticulture and nutrition, there is so much to learn about the foods we eat and the way our bodies process them.

I would love to hear which tidbits of information resonate most with you all, our lovely readers. Please let me know if you are enjoying learning about ingredients, and which aspects are most interesting to you.

granola pan close

Fig and Molasses Granola

Ingredients

  • 3 cups rolled oats
  • 2 Tablespoons ground flax seed
  • 2 Tablespoons chia seeds
  • 1/2 cup chopped pecans
  • 1/2 cup chopped walnuts
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 cup blackstrap molasses
  • 1/8 cup coconut sugar
  • 1/4 cup orange juice
  • 1 Tablespoon vanilla
  • 1 Tablespoon coconut oil, melted
  • chopped figs
  • chopped crystallized ginger

Method

Preheat oven to 275 degrees. Line a baking sheet with parchment.

In a large mixing bowl, combine oats, flax, chia seeds, pecans, walnuts, cinnamon and ginger. In separate bowl, whisk together molasses, brown sugar, orange juice, vanilla and oil. Pour over oat mixture and mix well.

Spread granola evenly over baking sheet and bake for 45 minutes, stirring at 15 minute intervals. Turn oven off. Leave granola in oven. Granola will crisp as it cools overnight. Just before serving, toss in chopped dried figs and crystallized ginger. Store granola in jars in the fridge.

jars and bowl

I have really been enjoying this granola atop a bowl of greek yogurt, chunky applesauce, and sliced banana. The flavors come together so nicely, and the crystallized ginger adds an almost surprising element.

“Superfood” indeed.

-L

You Can’t Fake Awesome: Win an Awesome Bar Taster Pack

This gallery contains 12 photos.

When I was out in San Francisco for Thanksgiving, I discovered a delicious new snack bar one morning when I went on a short walk in search of a latte. I was very impressed by the short list of all natural and … Continue reading