SWEET POTATO & VANILLA GRANOLA

'A sweet smell in the kitchen'
 

(One large jar)

  • 1 ½ cup buckwheat (soaked overnight)
  • ¾  cup oat flakes
  • ½ cup sunflower seeds
  • ½ cup unsalted raw almonds
  • ½ cup flax seeds
  • 1 cup coconut shred
  • ½ cup sweet potato pureé ( approx. 1 cooked and smashed sweet potato)
  • ¼  cup maple syrup
  • 8-10 soft dried apricots
  • 3 tsp vanilla powder
  • 2 tsp coconut oil
  • 2 tsp cinnamon powder
  • 1 ½ tsp cardamom powder
  • A pinch of sea salt

I like to make breakfast recipes, specially on the weekends, i have the time to pay more attention to the details while cooking and enjoy the stillness of the morning. Tell me, how do you enjoy these moments?

Preheat the oven to 200°C. Rinse the soaked buckwheat thoroughly under natural water, until all the jelly disappears. Chop the apricots in small pieces. In a big bowl, place all the ingredients and massage with your hands combining the different seeds, grains, nuts… as if you wanted to make a crumble. Cover an oven tray with some parchment paper and place the granola crumbles on the top of it. Bake for approx. 30-35 minutes, stir every 5-7 minutes with a spatula, making sure that all the parts are getting baked evenly, (we want to keep some small chunks of granola, so keep this in mind while stirring) Remove from the oven and let it cool down. This granola matches perfectly with any kind of milk, as a topping for your smoothies or with a bowl of fruits and creamy yogurt.  

Small tips: I like to add some extra coconut shreds and a couple spoonfuls of raw cacao nibs after the granola has been removed from the oven and cooled down. If you like your granola sweeter, you can always add one or two more spoons of maple syrup as well.