Spring has very much arrived (or not, depending on whereabouts in the world you are reading this recipe). Right now in (surprisingly sunny) London, the weather has been sitting comfortably around the double digits temperature-wise, and that means i’m down to only 2-3 layers of clothing every time I leave the house. This is cause for celebration, coming from someone who is cold as balls from September through February.
Throwing together some granola seemed an appropriate celebration, considering how many flowers and fruits are about to start doing their thing. This recipe is based around ingredients blooming throughout spring, and it’s floral af. Eating it makes me feel wholesome, like there is a small, West Country field inside my mouth. 10/10, would recommend that feeling.
110g Raw Buckwheat Groats
20g Poppy Seeds
20g Fruit Syrup (I use Sweet Freedom for this)
6tsp Granulated Stevia
35g Coconut Oil
1tsp Lavender Extract
1. Preheat your oven to 180°C. Chuck your oats, buckwheat groats, poppy seeds and stevia in a mixing bowl. Mix well and set aside.
2. Throw your coconut oil in a mug, chuck it in the microwave for 30 seconds or so, until it’s melted. Add your fruit syrup and lavender extract to this mug and set aside (don’t worry about the fact that it won’t mix together, it’s not about mixing them as much as having them all in one cup.)
3. Dice your peaches up into small cubes, about 1 inch by 1/2 inch (basically just small but not tiny). Chuck them in the mixing bowl with the dry ingredients.
4. Squeeze the juice from your orange out into the mixing bowl- if you have a juicer, do that, but it doesn’t need to be that efficient. Once both squeezed, pull the pulp off the rind, tear it up a little, and throw that in the mixing bowl too.
5. Add your wet ingredients to dry ingredients and mix thoroughly. Line a baking tray with foil and spread your granola out over the tray, right to the edges, and flatten it out. Stick it in the oven for about 20 minutes.
6. After 20 minutes, remove and give it a stir. Give it another 25-30 minutes, stirring after 20-25 minutes and placing it back in for another 5, depending on how dry you want that fruit. Take out and leave to cool. Once cooled, portion out into appropriate receptacles of your choice. Serves 6 because that’s just a good number of granola servings really. Have it on its own with a splash of non-dairy milk, or serve with fresh berries and maybe a few almonds and pecans thrown over the top. Express yourself, via the medium of breakfast.