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Buckwheat Breakfast Granola

40g oats (use gluten free if preferred)
60g buckwheat groats
1 tbsp desiccated / flaked coconut
1 tbsp honey (or use a natural sweetener of choice) 1 tbsp coconut oil

1 tbsp raw cacao powder 1 tsp vanilla extract

Serves 2 298 calories 10g fat
45g carbs 7g protein

Preheat oven to 120 ̊C/250 ̊F.
Mix the oats, buckwheat and coconut in a bowl.

Melt the coconut oil in a saucepan over a low heat. Add the honey, cacao powder and vanilla extract and stir well. Pour over the dry mixture and stir well.

Line a baking tray with baking paper. Spread the mixture out into a fine, even layer. Bake for 30-40 minutes, until mixture is crunchy.
Allow to cool on the tray.
Serving suggestion: Serve with yoghurt and strawberries.

Store any leftover granola in an airtight container for up to 2 weeks.