I’ve expressed to you all how much I love breakfast, right?!
Aside from the health benefits of starting your day off right and getting your metabolism revving, I think breakfast is just the bees knees. Seriously! Call it whatever you want to but I even get excited at the idea of bed as it brings the promissory note that breakfast is to come. Now before you start SERIOUSLY judging me, please know that I come from a long line of breakfast lovers. It’s another one of my genetic defects passed on to me from generations above, to which I chose to embrace in all its glory and decadence.
Fact of the matter is I’ve been a breakfast person since day one, pancakes, french toast, croissants, etc – you name it, odds are I love it! As you get older, enter your adult years and your lifestyle demands you get a job in order to support yourself and pay the bills, breakfast can become a challenge where you are racing the clock to get out in the morning because you snoozed your alarm clock 17 times (give or take) more than you should have… guilty.
For those mornings, I still cannot leave the house without breakfast. For those mornings, I have these beautiful buckwheat clusters to turn to!
Those clusters have gotten me through the best and the worst of times. Sprinkle them over oats, overnight oats, chia pudding’s, smoothies, banana soft-serve, you name it they pair great with it! The best is just enjoying them in a bowl with almond milk, the clusters let off a bit of cinnamon sweetness into the milk just enhancing the whole experience. For any of you that were fans of cinnamon toast crunch, these bad boys do the same thing to your milk without all the yucky additives and artificial mumbo-jumbo. I call that sweet success!
There are so many things that are great about these clusters and I feel I should share them all with you, however you should go ahead and make these for yourself. Only then will you truly know the greatness they encompass along with finding your own ways to make them an enjoyable part of your day.
Easy to throw together, no oil and just a few wholesome ingredients later you will have your house smelling like cinnamon heaven and tasty warm morsels to enjoy over whatever you so please. If you’re anything like me you will start consuming straight from the pan, because who can ever really keep their paws off anything fresh from the oven. I don’t even think superman has that willpower!
The buckwheat granola clusters are from the genius mind of Angela at ‘Oh She Glows’, I’ve mentioned a handful of times how unbelievable both her and her recipes are, so it does not come as a surprise that this is another one I have borrowed from her.
And … if you’re not sold yet, please note that in these photos I filled that canister with one batch of the clusters as per my mother’s request (after having made them for her on Mother’s day she asked I make them
for her again), in a week she has less that 1/4 of the canister left.
Buckwheat Granola Clusters
Adapted from Oh She Glows
Makes roughly 4.5-5 cups
- 1.5 cups raw buckwheat groats (not Kasha)
- 1/2 cup roasted sunflower seeds
- 2 tsp cinnamon
- 1/2 tsp fine grain sea salt
- 1/4 cup coconut sugar (or other granulated sugar of choice)
- 2 tbsp unsweetened applesauce
- 1/4 cup honey or buckwheat honey (could also use brown rice syrup or vegan substitute)
- 3 tbsp peanut butter
- 1 tsp vanilla extract
- Preheat oven to 300F.
- In a large bowl, mix together the dry ingredients.
- In a smaller bowl, mix the wet ingredients until combined. Add wet mixture to dry ingredients and stir until the dry ingredients are thoroughly coated and wet.
- Spread granola onto baking sheet in a uniform layer. Bake at 300F for 20 minutes, roughly flip granola, and bake for another 18-20 minutes, watching closely so it doesn’t burn. Granola will be lightly golden on the bottom and will harden a lot during the cooling process.
- Cool completely on the pan and then store in a glass container on the counter for up to 3-4 weeks (just an estimate).
Note: Once I have removed from oven I let the clusters sit for about 3-5 minutes to cool before sliding a flipper underneath, this will start to form clusters and lift it from the baking sheet to ensure it does not stick. After I have done this I then allow the clusters to cool for at least 30 minutes before placing in tupperware. I have left the clusters to cool for longer on the pan before slidding a flipper underneath and the longer they cool the more they stick to the baking sheet causing it very difficult to get them off. Using a piece of parchment paper would probably help is ensuring this does not happen…. (also save in clean up).