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Buckwheat Gingerbread Granola with Goji Berries & Crystalized Ginger

Nothing smells cozier than the scent of gingerbread! This flavorful granola version is sweetened with molasses and combined all the flavors of your favorite holiday treat. The buckwheat is a fruit seed and not a grain despite its name. It adds crunch and an extra dose of fiber, too! Toss it all together with crystalized ginger and goji berries for a nutrient-dense dish to add to yogurt, smoothie bowls, parfaits, or enjoy by the handful!

INGREDIENTS

½ cup cashew butter*
2 tablespoons coconut oil
⅓ cup maple syrup
2 tablespoons molasses
1 teaspoon vanilla
2½ cups rolled oats (gluten free if necessary)
¾ cup buckwheat groats
1¼ cups pecans, roughly chopped
½ cup pumpkin seeds
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves (optional)
½ teaspoon sea salt
½ cup goji berries (reserve until the end. Can substitute dried cranberries.)
½ cup crystalized ginger, cut into small cubes (reserve until the end)

*I made the cashew butter in the Nutramilk using 2 cups of cashews and a pinch of sea salt. (Use code EliseM for $50 off + free shipping.)

Nothing smells cozier than the scent of gingerbread! This flavorful granola version is sweetened with molasses and combined all the flavors of your favorite holiday treat. The buckwheat is a fruit seed and not a grain despite its name. It adds crunch and an extra dose of fiber, too! Toss it all together with crystalized ginger and goji berries for a nutrient-dense dish to add to yogurt, smoothie bowls, parfaits, or enjoy by the handful!

INGREDIENTS

½ cup cashew butter*
2 tablespoons coconut oil
⅓ cup maple syrup
2 tablespoons molasses
1 teaspoon vanilla
2½ cups rolled oats (gluten free if necessary)
¾ cup buckwheat groats
1¼ cups pecans, roughly chopped
½ cup pumpkin seeds
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves (optional)
½ teaspoon sea salt
½ cup goji berries (reserve until the end. Can substitute dried cranberries.)
½ cup crystalized ginger, cut into small cubes (reserve until the end)

*I made the cashew butter in the Nutramilk using 2 cups of cashews and a pinch of sea salt. (Use code EliseM for $50 off + free shipping.)

METHOD

Preheat the oven to 325 degrees.

In a small saucepan, gently heat the cashew butter and coconut oil. Remove from the stove when the mixture becomes liquefied. Once slightly cooled, add in the maple syrup, molasses, and vanilla.

In a separate large bowl, mix all the dry ingredients (oats, buckwheat, pecans, pumpkin seeds, and sea salt). Pour the wet ingredients into the dry mixture and stir until evenly coated.

Spread in a single layer on one or two parchment-lined baking sheets and press down with a spatula. Bake in the oven for 22-25 minutes, stirring once after 15 minutes. For clumpier granola, only lightly stir with a wooden spoon. Remove from the oven when slightly browned. Ovens vary so watch closely to make sure it doesn’t burn. Allow granola to cool and crisp up. Once cooled, add the goji berries and crystalized ginger. Enjoy!

Store in an airtight container for up to a week.