Granola with buckwheat, cinnamon and chili

This granola with buckwheat, cinnamon and chili is an alternative for start the day with energy and vitality. It also has a spicy point that will brighten up your life and your body.

Oats provide many benefits to the body: it improves digestion, controls blood sugar levels, helps the nervous system and also helps the bones. Although the best thing about having this cereal for breakfast is that will keep you hungry for longer thanks to slowly absorbed carbohydrates.

The granola with buckwheat, cinnamon and chili can be taken with whatever you like the most. With your milk or vegetable drink favorite, with Greek yogurt, with natural fruit or just plain.

Granola with buckwheat, cinnamon and chili

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With this granola you can turn a boring breakfast into a super breakfast.

• Mayra Fernandez Joglar

• Recipe type: breakfast
• Calories: 150
• Rations: 23

• Preparation time: 24M
• Cooking time: 6M
• Total time: 30M

Ingredients

• 110 agave syrup
• 40 g coconut oil
• 300 g oats
• 150 g of buckwheat
• 50 g almonds
• 50 g of hazelnuts
• 50 g sunflower and pumpkin seeds or seeds
• 50 g of grated coconut
• 1 tablespoon (soup size) ground cinnamon
• 1 tablespoon (brown size) chili flakes

Preparation

1. We preheat the oven to 180º with heat up and down.

2. We put the maple syrup and coconut oil in the glass. We program 5 minutes, 80º, speed 2.

3. Then we add the rest of the ingredients to the glass, that is, the oat flakes, the buckwheat, the almonds, the hazelnuts, the seeds and the grated coconut. Sprinkle the cinnamon and chili flakes and mix for 30 seconds, speed 2, left turn.

4. If necessary, we finish mixing with the spatula until the ingredients are completely impregnated with coconut oil and agave.

5. We put the granola on a baking tray lined with parchment paper and place in the medium height of the oven for 10 minutes.

6. After time, mix well ensuring that the ingredients from the edges go to the center otherwise they will burn. We bake for another 10 minutes.

7. At the end of the time, we check that the granola is loose, golden and crunchy. If it is ready, we remove from the oven. If it is not, we will bake for a few more minutes. Keep in mind that once it is out, it still continues to roast with the residual heat.

8. We remove the tray from the oven and let the content cool.

9. When the granola has completely cooled, store it in airtight glass jars and store in the pantry.

Notes

The kcal are calculated for a serving of 30 g.

Do you want to know more about granola with buckwheat, cinnamon and chili?

There is an infinity of different recipes for granola you just have to customize it to your liking or needs. Ideally, there should be a balance between cereals, nuts and seeds.

In this same recipe you can vary the amount of almonds and hazelnuts and even replace them with pistachios, walnuts or any other dried fruit that you like more or that you have at home.

You can also play with the pipes or pumpkin and sunflower seeds putting more or less quantity of one and the other. '

When it comes to taking granola, you may have doubts about the amount you should take. The ideal, as in everything, is to consume it in moderation. Remember that the recommended serving of granola ranges between 25 and 40 grams.

This granola is suitable for vegan diets and also for celiac or gluten, lactose and egg intolerant.

Once done, wait until it is completely cold to transfer it to an airtight container. It is kept for at least 1 month and I say "at least" because I'm sure it lasts longer but at home we finished it earlier.

With these amounts, approximately 700 g of granola comes out, so you will have for a few breakfasts.

Always keep it in a cool placeIt doesn't have to be in the fridge, but it doesn't like cupboards or cupboards that are too hot because nuts get rancid.

More information - Cashew milk / Homemade Nut Cinnamon Granola

Adapt this recipe to your Thermomix model