Gluten-free cinnamon buckwheat granola

Ingredients:

• 2½ cups (625ml) rolled oats 
• 1½ cups (375ml) buckwheat 
• 1 packet (100g) raw almonds 
• 1 packet (100g) hazelnuts 
• ⅓ cup (80ml) honey 
• ¼ cup (60ml) coconut oil 
• 1 Tbsp (15ml) molasses 
• 2 Tbsp (30ml) dark brown sugar 
• 1 Tbsp (15ml) cinnamon 
• 1 cup (250ml) coconut flakes 
• 1 cup (250ml) dried cranberries 

Method

1. Preheat oven to 160°C. 
2. Mix oats, buckwheat and nuts on a baking tray. 
3. Place honey, coconut oil, molasses, sugar and cinnamon in a saucepan and stir until sugar melts. 
4. Pour honey mixture over oat mixture and stir to coat well. 
5. Bake granola in oven for 15-20 minutes, stirring frequently, until brown and crunchy. 
6. Add coconut flakes and cranberries, and bake for another 5 minutes. 
7. Break up any clusters with the back of a wooden spoon and cool. 
8. Store in an airtight container. 

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