Autumnal fruit and nut granola

breakfast Christmas Autumn
Total: 50 min. | Active: 20 min.
vegan, lactose-free, gluten-free

For me, granola is one of those things that I always have a jar of in the cupboard - whether my brownie crunch granola, an exotic version with mango or this seasonal, autumn granola. My fruity, nutty autumn granola is based on buckwheat, nuts and dried fruits, so is not only vegan, but also gluten-free. The finely-chopped dried fruits give the granola that certain something and an extra hint of sweetness - so tasty and perfect for a chilly autumn morning. It tastes absolutely delicious with some yoghurt and fresh fruits or simply with your favourite milk; I like unsweetened almond milk best.

Fanny Frey - fannythefoodie

Ingredients

for 20 portions

Bake the granola
100 g buckwheat
50 g linseed, crushed
100 g walnut kernels, roughly chopped
100 g hazelnuts, roughly chopped
50 g pumpkin seeds
2 tsp cinnamon
1 tbsp matcha powder
2 tbsp maple syrup
2 tbsp coconut oil, melted
50 g apple sauce
Fruit
70 g dried cranberries
30 g dried apple rings
5  dried figs

How it's done

Bake the granola

Place the buckwheat, linseed, nuts and pumpkin seeds in a large bowl. Stir in the cinnamon, matcha, coconut oil and apple puree. Thinly spread all the ingredients over an oven tray lined with baking paper, to a depth of approx. 1 cm.

Bake for approx. 30 mins. in the centre of an oven preheated to 150°C, shaking halfway through cooking. Remove from the oven, leave to cool.

Fruit

Finely chop all the fruits in a food processor, add to the cooled mixture and mix everything together well.

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