Rye, Buckwheat & Blueberry Granola

I’m a breakfast lover.  I think it could be my favourite meal of the day. Waking from a natural fast, hungry for a healthy start. Granola, yogurt or milk with a little fruit and coffee of course, a big cup is a first class breakfast for me.

I make granola frequently because, in my house it’s not only eaten at the first meal of the day, it’s a go to snack when my family are in need of something sweet but without any refined sugars.

I vary the combination of grains. Here, as you can see I have used rye and buckwheat flakes, available from health food shops and online sellers. I’ve added almond slivers and seeds with dried blueberries.  These earthy grains work so well with the addition of cardamom.  I’ve really cut back on the natural sugars here as the blueberries obviously have natural sweetness. With Nordic flavours, is deliciously different!

If you like this recipe, you may want to try this Pumpkin, Orange & Ginger Granola

Print Recipe

Rye, Buckwheat & Blueberry Granola

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Breakfast

Cuisine: Scandinavian

Servings: 12 portions

Ingredients

• 300 g rye flakes
• 150 g buckwheat flakes
• 75 g sunflower seeds
• 75 g pumpkin seeds
• 20 g chia seeds
• 120 g apple puree made from dessert apples
• 60 g honey
• a good pinch of fine sea salt
• 1 Tbls sunflower or coconut oil
• 1 scant tsp freshly ground cardamom
• 50 g almond slivers
• 50 g dried blueberries

Instructions

• Preheat the oven 160Cfan.
• Begin by combining all the dry ingredients in a large bowl with exception of the almond slivers, add the sunflower or coconut oil. Pour the apple puree into the bowl with the honey and stir well with a large spatular to combine all the ingredients.
• Spread the unbaked granola onto a baking tray in a thin layer. Place in the oven and set a timer for 10 minutes. After the time has lapsed give the granola a good stir on the tray, you’ll find the edges will colour first. Set the timer for another 10 minutes and repeat three more times or until the grains are golden and toasted. (In the final 10 minutes add the almond slivers, if you add them at the beginning they become too dark)
• The granola won’t be crunchy while it’s warm, it’ll crispen as it cools. Store in an airtight container for up to a month.