Suggested Serving Size: 2-3 tablespoons
- 1/4 cup melted coconut oil
- 1/2 cup maple syrup
- 1/2 tsp. sea salt
- 1 1/2 cups quinoa flakes
- 1 1/2 cups buckwheat flakes
- 1 cup spelt flakes
- 2 tbs. flaxseeds
- 2 tbs. chia seeds
- 1 1/2 cups mixed nuts – I used pumpkin seeds, pecans and sliced almonds
- 1/2 cup goji berries
- 1/2 cup golden raisins
Put the oven racks in the middle and bottom shelves of the oven. Preheat to 300°F. Line 2 baking sheets with parchment paper and set aside.
Whisk the melted coconut oil with the maple syrup and salt in a large bowl. Stir in the quinoa, buckwheat and spelt flakes, the nuts and the flax and chia seeds. You don’t have to use all the different flakes, mix and match your preferences. Make sure the mixture is coated well and if you find that it’s very wet, add a bit more flakes. Spread on the 2 baking sheets in a single layer.
Place one baking sheet on the middle rack, the other on the bottom and bake for 30 minutes until golden. Switch the baking sheets halfway and stir the granola.
Remove from the oven when done, and add the goji berries and golden raisins. Store in Mason or other airtight jars.
You can use rolled oats alone or a combination of rolled oats with barley, spelt, quinoa or buckwheat flakes. When I make it, my combination is usually about 4-5 cups in total. You can also use any combination of nuts and dried fruit.