Name: Date & buckwheat granola with pecans & seeds
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Cuisine: British
Ingredients: 85g buckwheat; 4 medjool dates stoned; 1 tsp ground cinnamon; 100g traditional oats; 2 tsp rapeseed oil; 25g sunflower seeds; 25g pumpkin seeds; 25g flaked almonds; 50g pecan nuts, roughly broken into halves; 50g sultanas (without added oil); 2 x 150ml pots low-fat bio natural yogurt; 2 ripe nectarines or peaches, stoned and sliced

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Date & buckwheat granola with pecans & seeds

Date & buckwheat granola with pecans & seeds

Sara Buenfeld

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Serves 8

Easy

Prep: 10 mins

Cook: 35 mins

plus overnight soaking

A star rating of 3.4 out of 5.6 ratingsRate

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This all-natural granola is sweetened with date purée to make crunchy clusters of nutrient-rich oats, grains seeds and nuts

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the granola

85g buckwheat
4 medjool dates

stoned
1 tsp ground cinnamon
100g traditional oats
2 tsp rapeseed oil
25g sunflower seeds
25g pumpkin seeds
25g flaked almonds
50g pecan

nuts, roughly broken into halves
50g sultanas

(without added oil)

For the yogurt & fruit (to serve 2)

2 x 150ml pots low-fat bio natural yogurt
2 ripe nectarines

or peaches, stoned and sliced

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Nutrition: per serving

kcal387
fat12g
saturates2g
carbs50g
sugars34g
fibre3g
protein15g
salt0.3g

Method

step 1

Soak the buckwheat overnight in cold water. The next day, drain and rinse the buckwheat. Put the dates in a pan with 300ml water and the cinnamon, and blitz with a stick blender until completely smooth. Add the buckwheat, bring to the boil and cook, uncovered, for 5 mins until pulpy. Meanwhile, heat oven to 150C/130C fan/gas 2 and line two large baking trays with baking parchment.
step 2

Stir the oats and oil into the date and buckwheat mixture, then spoon small clusters of the mixture onto the baking trays. Bake for 15 mins, then carefully scrape the clusters from the parchment if they have stuck and turn before spreading out again. Return to the oven for another 15 mins, turning frequently, until firm and golden.
step 3

When the mix is dry enough, tip into a bowl, mix in the seeds and nuts with the sultanas and toss well. When cool, serve each person a generous handful with yogurt and fruit, and pack the excess into an airtight container. Will keep for a week. On other days you can vary the fruit or serve with milk or a dairy-free alternative instead of the yogurt.

RECIPE TIPS

HOW TO ACTIVATE YOUR GRAINS

‘Activating’ grains, nuts, seeds and pulses make them easier to digest, and ensures that you get maximum nutrition from them. To do this, place them in a glass or ceramic bowl with double the volume of cold, filtered water. Cover and leave at room temperature for eight hours or overnight, then drain and rinse before use. Will keep for up to three days in the fridge, just rinse again before using.

Recipe from Good Food magazine, June 2015

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A star rating of 3.4 out of 5.6 ratings

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