breakfast, recipes

Buckwheat granola

One of my favorite toppings is definitely granola. I love tasting the sweet and crunchy bits on my porridge or yogurt. Well I think a little crunch is always a good addition, isn’t it? In fact, you can already find a recipe for a very healthy and low calorie granola on my blog. But since I truly could never get enough of crunchy granola, I”ll simply give you another recipe today.

Crunchy vegan granola without oil or syrup

Those who remember my previous granola recipe already know that you don’t necessarily have to make crunchy granola with coconut oil, maple syrup, or something similar. You can simply use beaten egg whites for the binding. This may sound unusual at first. But if you’ve ever tried it, you’ll know that it tastes even better that way. However, I add a little variety to this recipe to keep it vegan. In fact I use aquafaba instead of egg white. Aquafaba is the liquid in which chickpeas are pickled.

So if you’ve always dumped the liquid before, be sure to save it for the next time. You can easily beat it just like egg whites with your hand mixer to a firm consistency. The baking result is truly identical in the end, so there’s hardly any difference.

Granola with buckwheat and oats

(Advertisement) Besides, something else distinguishes the new recipe from the old one. In this vegan version I use rolled oats and sprouted buckwheat as a base. I came up with this idea thanks to a great cooperation with Sunday Natural. Sunday’s products are all naturally sourced and of the highest quality. And most importantly, they are incredibly delicious. I’m especially a fan of the germinated buckwheat seeds! Not only do they give the granola a really great crunch, but they also add a ton of plant-based protein.

Of course, you can modify this recipe however you like. Feel free to use whatever you have and like in addition to the oats! I hope you like the recipe and you try it out. As always I look forward to your feedback!

Granola

Buckwheat Granola

vegan granola with buckwheat and rolled oats without oil, syrup or nuts
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Servings 20 servings
Calories 30 kcal

Ingredients
  

  • 1 cup rolled oats
  • 1/3 cup sprouted buckwheat
  • 1/2 cup aquafaba (draining liquid from chickpeas) alternatively 1/2 cup of egg wihte
  • stevia liquid
  • vanilla aroma
  • 5 g coconut blossom sugar
  • 2 tsp erythritol or a bit more coconut blossom sugar
  • 1 tsp cinnamon

Instructions
 

  • Preheat the oven to 180°C / 350°F hot air.
  • Whisk the aquafaba with a few dashes of stevia and a few drops of vanilla flavoring until stiff. Combine the rolled oats, buckwheat, coconut blossom sugar and cinnamon in a large bowl, add the aquafaba and mix everything well.
  • Spread the granola on a baking sheet lined with baking paper and flatten. Sprinkle the erythritol on top and place in the oven for 15 to 20 minutes. Then let cool thoroughly and crush into small granola chunks by using your hands.
  • The granola will keep in an airtight container for several weeks and is perfect as a topping for yogurt, smoothie bowls or porridge.

Notes

Per serving (1/20th of the total serving, which for me is about 8g):
  • calories: 30 kcal
  • fat: 0.5 g
  • carbohydrates: 5 g
  • protein: 1,1 g
Keyword vegan

Leave a Comment

Your email address will not be published.

Recipe Rating