Applesauce Cinnamon Buckwheat Granola Crunchies

The holidays have come upon us! Gathering with loved ones, celebrating miracles, and donning the Christmas tree are highlights of the season. So are decadent, rich foods (lobster linguine with cream, anyone?). But, you can handle only so much luxurious food before you’re yearning for something simple and healthy. Enter in this applesauce-cinnamon granola made with nourishing gluten-free whole grains and fruit sauce.

Buckwheat, steel cut oats, and millet are coated with natural applesauce, cinnamon, and vanilla extract and baked until golden and crunchy. These crispy gluten-free nuggets are a satisfying, tasty update from the average granola. It’s easy to make- just mix, dump, and bake. Wonderful smells of warm cinnamon, nutty grains, and sweet apples fill your home. With less than 5 minutes of hands-on time and 30 minutes of agonizing wait, your own customized, homemade granola emerges from the oven.

Scoop by the handful, swirl in yogurt, top your smoothies, float in cold milk, or add to pancake batter. You’ll want to make a double batch of this crispy Applesauce Cinnamon Granola, so you won’t have a No Granola Snack Attack. Or, you can gift a friend as a thoughtful, homemade gift.

The homemade granola is pumped with protein, fiber, and texture and will keep you fortified for hours. Enjoy for a light, tasty breakfast. Stash in your purse or pack to take with you on the go.

And the best part? It’s totally customizable, from the ratio of grains to how sweet it is, and of course, how it’s enhanced with additions. It’s cheaper than store-bought granola. It’s fresher and crunchier.

Follow the recipe below, and then tweak for a new granola every time—no processed foods, no expense anxiety, no hunger pains—necessary. Be creative, and never buy those packaged, high-sugar granola from the store again!

It’s the perfect way to use up leftover nuts, dried fruits, and grains. Preparing and eating your granola is super fast. Let’s go!

Did you know that buckwheat may be one of the healthiest foods that you should add to your diet? It has numerous health benefits:

• Buckwheat is rich in manganese, magnesium, and copper.
• Buckwheat is packed with fiber, which helps with weight loss, reduce food cravings, and improve diabetes.
• Buckwheat is gluten-free, so it may be eaten by people with celiac disease or gluten allergies.
• Buckwheat is not related to wheat, despite its name. Instead, buckwheat is related to rhubarb.
• Buckwheat noodles, or soba, are common in Japanese cuisine.
• Russia and China are the main producers of buckwheat.

Love this idea?

Here are more wonderful variations:

For the Chocolate Lover

Stir 1 tablespoon natural cocoa powder and 1 tablespoon espresso powder with 1 tablespoon hot water until dissolved. Pour into the applesauce mixture. Toss with granola and bake. Let cool. Add cocoa nibs, dark chocolate chunks, coconut flakes, dried cranberries, and freeze-dried pears.

For a Pumpkin Spice Latte

Swap out applesauce with ½ cup pumpkin. Dissolve 1 tablespoon espresso powder with 1 tablespoon hot water. Add 1 teaspoon pumpkin pie spice. Coat granola plus ½ cup pumpkin seeds or whole unsalted almonds, and bake. Let cool. Add dark chocolate chunks and dried apricots.

For the Banana Bread Aficionado

Swap out applesauce with 2 ripe mashed bananas and ½ teaspoon nutmeg. Coat granola plus ½ cup walnuts, and bake. Let cool. Serve with fresh banana slices and cold almond milk.

For Gingerbread Delight

Add 1 teaspoon freshly grated ginger, 1 teaspoon freshly grated lemon zest, 1 teaspoon allspice, and ½ teaspoon cloves to ½ cup applesauce. Swap in 2 tablespoons molasses for the maple syrup. Coat granola, and bake. Let cool. Add ¼ cup roughly chopped crystallized ginger and ¼ cup golden raisins. Serve with a handful of fresh berries.

Applesauce Cinnamon Buckwheat Granola Crunchies

From K and K Matwick at http://www.kandkmatwick.com/buckwheat-granola/

http://www.kandkmatwick.com/wp-content/uploads/2016/12/buckwheat-granola-2.jpg

Prep: 5m

Cook: 30m

Yield: 3 cups

Total: 0h 35m

Buckwheat, steel cut oats, and millet are coated with natural applesauce, cinnamon, and vanilla extract and baked until golden and crunchy. These crispy gluten-free nuggets are a satisfying, tasty update from the average granola. It's easy to make- just mix, dump, and bake. Wonderful smells of warm cinnamon, nutty grains, and sweet apples fill your home. Subtle heat from chili powder adds a surprise element and depth to the granola. Inspired by Sara Britton's Apple-Cinnamon Buckwheat Crispies

You'll Need...

• 1 cup whole buckwheat groats
• 1/2 cup steel cut oats
• 1/2 cup millet
• 1 tablespoon ground cinnamon
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened natural apple sauce
• 1/4 cup pure maple syrup (honey or brown rice syrup*)
• 2 tablespoons dark brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup plump raisins
• 1/3 cup butterscotch morsels or semi sweet chocolate chip

Directions

1. Preheat the oven to 350 F. Line a baking sheet with parchment paper.
2. In a large bowl, combine the buckwheat, steel cut oats, millet, cinnamon, chili powder, and brown sugar.
3. In a separate bowl, combine applesauce, maple syrup, salt, and vanilla. Toss mixtures together.
4. Pour the mixture onto prepared baking sheet in a single even layer. Bake for 35 to 40 minutes, stirring after 20 minutes, until golden brown and crisp (granola will crisp up more outside the oven).
5. Remove from oven and transfer into a large bowl. Let cool completely, and add raisins and butterscotch morsels. Store in an airtight container at room temperature for up to 1 month. Enjoy, and happy granola-baking!
6. *Honey or brown rice syrup will make the granola clump together.

Additional Notes

Optional Add-Ins:
For the Chocolate Lover
Stir 1 tablespoon natural cocoa powder and 1 tablespoon espresso powder with 1 tablespoon hot water until dissolved. Pour into the applesauce mixture. Toss with granola and bake. Let cool. Add cocoa nibs, dark chocolate chunks, coconut flakes, dried cranberries, and freeze-dried pears.
For a Pumpkin Spice Latte
Swap out applesauce with ½ cup pumpkin. Dissolve 1 tablespoon espresso powder with 1 tablespoon hot water. Add 1 teaspoon pumpkin pie spice. Coat granola plus ½ cup pumpkin seeds or whole unsalted almonds, and bake. Let cool. Add dark chocolate chunks and dried apricots.
For the Banana Bread Aficionado
Swap out applesauce with 2 ripe mashed bananas and ½ teaspoon nutmeg. Coat granola plus ½ cup walnuts, and bake. Let cool. Serve with fresh banana slices and cold almond milk.
For Gingerbread Delight
Add 1 teaspoon freshly grated ginger, 1 teaspoon freshly grated lemon zest, 1 teaspoon allspice, and ½ teaspoon cloves to ½ cup applesauce. Swap in 2 tablespoons molasses for the maple syrup. Coat granola, and bake. Let cool. Add ¼ cup roughly chopped crystallized ginger and ¼ cup golden raisins. Serve with a handful of fresh berries.

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