buckwheat granola + breakfast oats for one

granola

Hello – right off the bat – I missed you guys. But now my chapter is in (fucking, yeah!) and I can return to my little corner of the internet newly reinvigorated and ready to fill your screens with marvellous things. Ready?

I’ve had several little realisations lately – like that my favourite colour is yellow, not blue – or that the metal circle on the side of my toast tongs is a magnet (genius, by the way) – or that to make the perfect French press coffee you need to plunge straight away – or that granola is almost infinitely tastier and better in every dimension when you make it with buckwheat, not oats.

Madness, you say? Maybe, but the right kind of crazy, I assure you. Making granola on buckwheat requires a teensy bit more prep (soaking), and a longer, slower cooking time, but it’s absolutely, assuredly worth it. The buckwheat absorbs a lot of liquid during soaking which then evaporates in the oven, leaving crunchy crunchy deliciousness. It’s also fragrant and tasty in a way you could never achieve with oats. I’m not saying I’ll never make granola with oats again, but this buckwheat version is going to be in very frequent rotation (bonus: it’s totally gluten free!).

Now that I’m back on campus and the working year has commenced, breakfast suddenly becomes a very important part of my day. I’ve been doing lots of breakfasts in jars – make them the night before (or even days before), and in the morning you’ve already made a good choice (go you!). I can grab it out of the fridge and take it to uni if I’m in a rush, or eat it at home. Easy peasy. Soaked oats, birchers, chia puddings have all been getting a good work over in my mason jar. Here I’ve got the simplest, most basic version of soaked oats I make. Treat it as a base to use whatever fruit or toppings you have around. Berries, granola, cacao nibs, stewed plums, and almonds all make regular appearances. But spiced stewed apples or pears would also be freakin’ delicious. Make it your own, lovelies!

raw buckwheat tight
buckwheat-granola-split
mix-ins
easy breakfast
layered oats + granola
buckwheat granola
stripey stripes
buckwheat granola feast

buckwheat granola

makes ~2-3 cups

recipe notes

  • this recipe has a long cooking/prep time, but – before you run away – it’s mostly inactive – which means you can have a cup of tea and watch a movie/read a book/be awesome while the granola’s doing its thing
  • really make sure you give the buckwheat a good rinse after the first soak to get rid of the slimy coating it develops
  • if you’re not into seeds or cranberries, feel free to substitute – i’m a lazy cook, so seeds appeal to me because hey, no chopping
  • if your granola still seems too wet after 1.5 hrs, keep checking every 10 minutes or so until it seems dry enough, bearing in mind that it will crisp up as it cools

ingredients

  • 1 cup (200 g) raw buckwheat groats
  • scant 1/2 cup (60 g) sunflower seeds
  • scant 1/2 cup (60 g) pepitas (pumpkin seeds)
  • 1/3 cup (40 g) dried cranberries
  • 2 tbsp (25 g) sesame seeds
  • 2 tsp vanilla extract
  • 2 tbsp olive oil
  • 3 tbsp maple syrup
  • pinch of salt
  • 1 tsp ground cinnamon

Place the buckwheat in a bowl, cover with filtered water and soak for 1 hour. After 1 hour, drain, rinse well, and cover the buckwheat with fresh water and let soak for another 45 minutes.

Preheat oven to 120 C (250 F) (no fan). Line a baking tray with baking paper. Line a strainer with cheesecloth and drain the buckwheat, rinsing again. Let the buckwheat sit and drain for 10 minutes.

Meanwhile, combine the remaining ingredients in a large bowl. Once the buckwheat has drained, add it to the other ingredients, stirring thoroughly to coat. Tip the granola onto your baking tray and with wet hands, work it into as flat a layer as possible. Place in the oven for 1.5 hours. When cooked, the granola should be lightly golden and not feel completely wet to the touch. Remove from the oven and allow to cool completely. It should form little granola sheets as it cools. Store in an airtight container at room temperature for 1-2 weeks (though mine never lasts that long).

breakfast oats for one

serves one

recipe notes

  • as I mentioned above, this recipe is a completely blank slate – do with it what you will – fruit, toppings, flavourings can all be customised to your whim. in this version I’ve topped mine with 2/3 c frozen blueberries and a decent handful of buckwheat granola.

ingredients

  • 1/3 cup rolled oats
  • 1 tsp chia seeds
  • tiny pinch of salt
  • 1/2 c milk of your choice (almond, cashew, soy, whatever) or even water
  • squeeze of lemon juice
  • optional: berries (even frozen – they defrost by the morning); stewed plums, apples, granola, nuts, seeds, cacao nibs, ad infinitum.

In a 400 mL glass jar (with a screw top lid – mason jars are perfect), combine the oats, chia seeds and salt. Give in a quick mix, then stir in the milk/water and lemon juice. Top with some fruit, granola or your toppings of choice. Seal the jar and leave in the refrigerator overnight.

In the morning, it’s ideal to let the jar sit for 5-10 minutes at room temperature, but not necessary. Enjoy!

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abc complete protein granola

abc granola

Maple-roasted ABC complete protein granola for the win!

I came late to my granola lovin’ ways. Here in Australia, the concept of ‘granola’ doesn’t quite exist in the same way it does elsewhere. Sure, we have muesli bars, and sugary cereal, or if you’re a health nut, muesli (usually not roasted). But nothing that really captures the same essentials as granola. (If you’re an Aussie, and reading this, and haven’t made or tried granola, please do! It cured me of all those shitty primary school muesli bars in one foul swoop.)

My general aims for a granola are: nuts that are big enough (or chopped big enough) to be picked up with your fingers (for hand to mouth snacking); a variety of nuts; good clumping factor (you don’t want everything to be separate, nor do you want enormous clumps) and a SUPER fragrant flavour.

I think, really, that this granola succeeds everytime. It’s nutty, chewy, fragrant, just-sweet-enough. I’d made a few versions of these with just almonds and cashews until, one day, a brainwave hit me: ‘Let’s add brazil nuts, and make it an ABC complete protein granola!’ Brain, sometimes you are a wonderful thing.

The combination of almonds, brazil nuts and cashews (ABC), all together provides the 8 essential amino acids (therefore, a ‘complete protein’). For those not in the wise, an essential amino acid is one the human body can’t produce by itself, so needs to source it from food. For non-vegetarians and vegetarians who eat dairy and eggs, this isn’t a problem (most animal sources are complete proteins), but if you’re vegan, soy is basically your only option. That is, of course, unless you get down and dirty with your nut mixology, like I’ve done here (variety? you betcha ya!).

ABC
abc granola ingredients
raw granola

(Not to mention all the good fats and fibre you’re getting in the granola!)

I love this served with fruit (banana is a favourite, but all berries are good – stone fruit in summer would be divine!) and almond milk, for (a quick and awesome) breakfast. Or on top of coconut yoghurt. Or over roasted fruit. Or by the handful. Any which way you want to enjoy it, this granola has got you covered.

abc complete protein granola

ABC Complete Protein Granola

makes about 4 and a half cups

Recipe notes

  • Do not copy my dumb-ass example and line your baking sheet with foil. Use baking paper. I love this granola SO much that I spent a decent ten minutes picking it off the foil. Be cool and using baking paper (I had run out, and was desperate for granola).
  • If you’re not crazy for sultanas (or raisins) you could substitute dried cranberries or dried cherries instead.
  • I eat this granola by the handful, or for breakfast (with non-dairy milk and banana slices). Whenever the mood strikes.

Ingredients

  • 2 c (200 g) rolled oats
  • 3/4 c (120 g) raw almonds
  • 3/4 c (105 g) cashews
  • 3/4 c (105 g) halved brazil nuts
  • 1/2 c (30 g) shredded coconut
  • 1/2 c (70 g) sultanas or raisins
  • 1/3 c maple syrup
  • 2 tbsp sunflower oil
  • 1 tsp ground cinnamon
  • 1 tsp ground (or freshly grated) nutmeg

Preheat oven to 180 C (355 F) (no fan). Combine all ingredients in a bowl, a mix thoroughly (at least 1 minute), until everything is thoroughly coated. Spread out onto a baking-paper-lined tray in an even layer. Bake for 15 minutes, and allow to cool completely before storing in an airtight container. Should keep for 2-3 weeks.