Description
Oats, sunflower seeds, pecans, and buckwheat form the base of this small batch of stovetop granola. There’s no need to turn on the oven for this flavorful vegan and gluten free granola recipe!
Ingredients
Units
Scale
- 1 heaped tbsp of coconut oil
- heaped 1/2 cup rolled oats
- 1/4 cup raw sunflower seeds
- 1/4 cup chopped raw pecans
- 1 tbsp raw buckwheat groats
- pinch of sea salt
- 2 tbsp maple syrup or honey
- 1/4 tsp ground cinnamon, optional
- 1/4 tsp ground cardamom, optional
Instructions
Heat the coconut oil in a skillet set over medium heat. Add the oats, sunflower seeds, pecans, and buckwheat groats and stir so that they become coated in the oil.
Add the remaining ingredients and continue to stir every minute or two until the granola just starts to turn a golden color. Remove the granola from the heat and allow it to cool.
Makes 2-4 servings. Once cool, store leftovers in an airtight container at room temperature and enjoy within 1-2 weeks.
Notes
- For the batch pictured here, I paired the granola with this chia pudding and local blueberries for a filling summer breakfast!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: breakfast