To make your own granola is easy and you’ll get the exact flavor you prefer! Therefore, take this recipe as a guide and make any additions or substitutions from any other spices or nuts/seeds/grains. Keep it in a glass jar and serve as a healthy dessert, a wonderful breakfast or just a quick snack. Here I’m serving it as a dessert with a coconut yoghurt and berries (plus some bee pollen sprinkled on top).

200 ml buckwheat groats
200 ml gluten free oats
50 ml roughly chopped almonds
50 ml pumpkin seeds
50 ml sunflower seeds

100 ml maple syrup
50 ml coconut oil (or other neutral oil of your choice)
1 tsp cinnamon
A pinch of salt

2 tbsp lime juice
2 tsp lime zest
1 tsp vanilla extract

100 ml raisins or dried cranberries/lingonberries/chopped apricots (you can also add in some coconut flakes at this point).

Serve with: Berries, coconut yoghurt and some bee pollen sprinkled on top.

1. Oven at 175 C
2. In a large bowl, combine oats, buckwheat, nuts and seeds
3. Heat maple syrup, coconut oil, cinnamon and salt in a pan. Let simmer a few minutes, take off heat and add the lime and the vanilla extract. Let cool.
4. Add the syrup mix into the oat mix, stirring well so that everything is well coated.
5. Spread thinly on a baking tray covered with baking parchment and place in over to roast for about 30 minutes. Stir from time to time. (Or, you can toast the muesli in a pan over low heat, constantly stirring until the muesli is dry).
6. Take out of the oven, let cool. Break up any clusters.
7. Add the raisins or other dried fruit.
8. When completely cool, put into large, clean, dry glass jars.