It’s raspberry season. It’s also the season for avoiding hot breakfasts at all costs because dear god, have you seen the weather outside? As a Brit I have personally witnessed and experienced the social disarray that comes from temperatures rising above 20°C in this country; people lose their minds. I won’t be seen dead eating a hot breakfast in this weather for fear of total ostracism, and that brings me back to the wonders of granola. Raspberries are top, almonds are top, and not getting food sweats from eating hot oatmeal in the height of August is arguably also pretty top. I’ll get started.
100g Buckwheat Groats
30g Maple Syrup
6tsp Stevia (optional for those who have a sweet tooth like me, included this in my macros below.)
20g Almond Butter (no added sugar or salt)
20g Coconut Oil (the kind which is solid at room temp)
1. Preheat your oven to 180°C. Throw your oats, buckwheat groats, stevia and raspberries in a mixing bowl. Pour your almonds and peanuts into a food processor or blender and pulse until roughly chopped. Add to the mixing bowl.
2. In a mug, heat your coconut oil in the microwave for 1 minute, or until fully melted. When this is done, add your almond butter and maple syrup to the mug, and stir the three ingredients together. Pour these wet ingredients over your dry ingredients in the bowl and mix together. Allow the raspberries to become mashed as you do, you want the raspberry juice to soak into the oats.
3. Once all the ingredients have been thoroughly mixed (resulting in a pleasantly pink concoction), pour out onto a foil-lined baking sheet. Give your granola a good 40-50 minutes in the oven, depending on how crunchy you want it- the raspberries will make this mixture very wet so it will need time to dry out. Mix every 15 minutes or so during this baking process.
4. After this time has elapsed, remove from the oven and allow to cool before portioning out into whatever receptacles you so choose. Makes 6 servings, otherwise known as 5 lazy weekday breakfasts and one late night snack.