Chocolate and Fennel Granola
Gluten free & vegan
  • 1cup raw buckwheat groats
  • 1cup boiling water
  • 1Tbsp fennel seeds
  • 1/4cup raw sesame seeds
  • 1/4cup raw pumpkin seeds
  • 1/4cup sunflower seeds
  • 3/4cup gluten-free rolled oats
  • 1Tbsp + 1 tsp cocoa powder
  • 1/4cup chia seeds
  • 3Tbsp maple syrup
  • 1Tbsp avocado oil
  • 1tsp finely grated orange zest
  • 1/4cup cocoa nibs
  1. In medium bowl, stir together buckwheat and boiling water. Set aside for 30 minutes to soak.
  2. Meanwhile, preheat oven to 300 F. Line large, rimmed baking tray with parchment paper and set aside.
  3. Place large frying pan over medium heat before adding fennel seeds. Toast fennel seeds, stirring constantly, until fragrant, about 1 minute. Stir in sesame seeds, pumpkin seeds, and sunflower seeds. Continue to cook, tossing often, until seeds start to toast, about 2 minutes more. Transfer toasted seed mixture to large bowl and let cool for 5 minutes.
  4. To cooled seed mixture, add oats, cocoa powder, chia seeds, maple syrup, avocado oil, and orange zest. Drain buckwheat and add to bowl along with other ingredients. Stir until well combined. Spread granola on prepared baking tray and bake, stirring every 10 minutes, for 30 minutes. Sprinkle cocoa nibs over granola on trays, give it a quick stir, and continue to bake until granola is golden brown and fragrant, about another 20 minutes. Let granola cool to room temperature on baking trays. As it cools, granola will crisp up. Once cooled, granola can be transferred to an airtight container and will keep in a cool, dry spot for up to 2 weeks. Serve as desired.
Recipe Notes

Per 1/2 cup (125 mL) serving: 274 calories; 8 g protein; 13 g total fat (2 g sat. fat); 34 g total carbohydrates (5 g sugars, 8 g fiber); 4 mg sodium

Sweet spot

If you’d like your granola a little sweeter, try adding a good handful of chopped dried apricots, dried cranberries, or dried figs. It’s best to stir dried fruit into the granola once it has come out of the oven and is still warm.