After the rush of the holidays, winter suddenly makes a jump from cozy to barren. We suddenly feel pressured to give up on all of the joys we’ve likely been overindulging on for the past month and a half, leaving out meals as bland as the unadorned trees waving starkly in the window.
However, stripping the light from your diet with the onset of January resolutions is a one-way ticket to dropping off the wagon sooner rather than later. Revamping your diet after a prolonged period of indulgence should be anything but boring.
Enter granola. A longtime favorite of the outdoorsy types, granola has a reputation for either boring you to tears – if it’s actually healthy that is – or being a sort of stand-in for the sugary cereals of our youth while making us feel like we’re adults.
Despite this poor reputation, granola doesn’t have to be either of those things. This new and improved recipe swaps out some of the oats for buckwheat, a nutritional powerhouse that’s rightly gaining in popularity. Complemented by the crunch of almonds and the richness of large flake coconut, this new and improved granola will make you excited to meet your 2019 fitness goals.
Buckwheat Granola With Almonds and Coconut
- 1½ cups buckwheat groats
- 1½ cups old-fashioned rolled oats
- 1 cup sliced almonds
- 3 tablespoons pure maple syrup
- 2 tablespoons olive oil
- 1 tablespoon virgin coconut oil, melted
- 2 teaspoon pure vanilla extract
- 1 teaspoon flax seeds
- 1/2 tsp cinnamon
- ½ teaspoon kosher salt
- 1 cup unsweetened flaked coconut
Preheat oven to 325°F.
Stir together buckwheat, oats, almonds, maple syrup, olive oil, coconut oil, vanilla, flax seeds, cinnamon, and salt in a large bowl. Spread in an even layer on a baking sheet.
Bake until golden, about 20 minutes. Remove from oven and stir in flaked coconut. Return to oven and bake until deeply golden, 10 to 15 minutes.
Let cool. Store in an airtight container at room temperature for up to 1 month.