Groatnola
Groatnola is a homemade, health promoting breakfast cereal that's made with simple whole food, plant-based ingredients. Treat the granola like regular breakfast cereal, and pair it with berries, walnuts, pumpkin seeds, ground flaxseed, and unsweetened soymilk. Use the granola with smoothie bowls or sprinkle it on top of nice cream.
Ingredients
- 1 cup uncooked buckwheat groats, rinsed
- 1¼-1½ cups cooked sweet potato about 1 large
- 1-2 teaspoon(s) cinnamon or more to taste
- 2-3 teaspoons pumpkin pie spice or more to taste
- 8-12 cups rolled oats
Instructions
- Preheat the oven to 250°F.
- In a saucepan, bring 1½ cups of water to a boil. Lower the heat to a simmer, then add the uncooked buckwheat groats. Cover the pot, and simmer for 10 minutes or until soft.
- In a large mixing bowl, add the cooked buckwheat and sweet potato. Using a potato masher or a fork, mash together until well-combined. Add the pumpkin pie spice and cinnamon, and mix well.
- Add 8 to 12 cups of rolled oats, and stir until the mixture is well-combined and forms clumps. (For clumpier groatnola, use 8 cups of oats. For smaller groatnola pieces, use 12 cups of oats.)
- Line 1 or 2 baking sheets with parchment paper or a silicon mat. Spread the groatnola, then bake for 2½ hours.
- Allow the groatnola to cool completely, then store it in an airtight container or reusable bags at room temperature for one to two weeks. The groatnola can also be frozen for longer storage.
Video
Notes
To make the buckwheat in an instant pot or pressure cooker. Combine one cup of uncooked buckwheat groats with two cups of water and pressure cook for 5 minutes.
Cook the sweet potato either in the microwave or roast in the oven until soft.
Using 8 cups oats, this recipe makes about 10 cups granola. A serving size is ½ cup.