1 Cup buckwheat groats
1/2 Cup rolled oats
1/4 Cup coconut flakes
1/4 Cup raw almonds
1-2 Tablespoons mixed seeds (pepitas, sunflower seeds) - I used pepitas only for this one
1 TBS chia seeds
1 TBS sticky sweetener such as rice malt syrup or honey
2 TBS coconut oil
1 teaspoons vanilla extract
1-2 teaspoons cinnamon
Preheat oven to 180 degrees celcius and line a baking dish with baking paper.
Roughly chop almonds then mix with oats, buckwheat groats, coconut, cinnamon and seeds in the baking dish.
In a seperate bowl mix coconut oil, sweetener and vanilla extract then heat for 20 seconds in the microwave.
Pour oil mixture over dry ingredients and stir until mixed.
Cook for 5-10 minutes or until brown on top. Cook for another 10-15 minutes, stirring twice. The mixture should be brown on top. It is important to stick around during this process as it browns quite quickly!
Once all of the mixture is browned, take out of oven and allow to cool. The mixture will further crisp up once cooled, often in one big brick. You can easily break this up into clumps.
Enjoy with milk, yoghurt or as a crunchy topping on smoothie bowls.
Tip: I like to mix all the ingredients in the baking dish to have less dirty dishes at the end :)