Ingredients

The following ingredients have 2 Servings
  • 90 g / 1 cup rolled jumbo oats (gluten-free certified if required)
  • 40 g / ¼ cup raw buckwheat groats (gluten-free certified if required)
  • 30 g / ¼ cup raw pumpkin kernels
  • 40 g / ½ cup flaked or silvered almonds
  • 30 g / ¼ cup dried unsweetened cranberries, chopped roughly
  • ½ tsp cinnamon
  • a good pinch of fine sea salt
  • 30 ml / 2 tbsp aquafaba (or 4 tbsp if skipping nut butter)
  • 60 ml / ¼ cup maple syrup
  • 30 ml / 2 tbsp 100% nut butter, I used almond (or 4 tbsp if skipping aquafaba)

Instruction

  • Preheat the oven to 160° C / 320° F and line a large baking tray with a piece of baking paper.
  • In a large bowl, mix all the dry ingredients apart from the cranberries.
  • In another bowl, whisk the maple syrup and nut butter (if using) until smooth.
  • Whisk in aquafaba (if using).
  • Mix all the wet ingredients into the dry ones.
  • Spread the granola mixture on the prepared baking tray and bake for about 30-35 minutes (stirring it every 15 minutes) until it gets crispy and golden brown. Fold in the chopped cranberries 25 minutes into the baking time.
  • Allow the granola to cool down (it will crisp up) and store in an airtight container. Use within a few weeks.