Buckwheat, date, coconut and pecan granola

Make your own muesli and start the day well with buckwheat, date, coconut and pecan granola. Breakfast has never been healthier or tastier.

Serves: 12
Time to make: 45 mins
( Hands-on time: 10 mins )

Total cost: $ 7.92 / $ 0.66 per serve

(at time of publication)

Ingredients

1 ½ cups wholegrain rolled oatsoatmeal uncookedX
1 cup buckwheat groats
1 teaspoon cinnamon
2 tablespoons honey
2 teaspoons vanilla bean paste
½ cup shredded coconut
⅓ cup pitted dates, chopped
⅓ cup pecan nuts, chopped

Instructions

Preheat oven to 130ºC. Line a baking tray with baking paper. In a large bowl, combine oats, buckwheat, cinnamon, honey and vanilla bean paste. Stir ingredients well to ensure even coating.
Spread oat mixture on prepared tray. Bake for 20 minutes, stirring after 10 minutes. Add coconut, dates and pecans to tray. Bake a further 10-15 minutes, or until the mixture is golden and crisp. Cool granola completely on tray.

Nutrition Info (per serve)

Kilojoules 860kJ

Calories 206cal

Protein 5g

Total fat 7g

–Saturated fat 3g

Carbohydrates 30g

–Sugars 7g

Dietary fibre 5g

Sodium 6mg

Calcium 30mg

Iron 2mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

HFG tip

Granola keeps in an airtight container for about a month.

Serve granola with fresh fruit, some plain low-fat yoghurt and a splash of milk.

What we did

Changed to wholegrain oats to increase the fibre.
Halved the saturated fat by leaving out the coconut oil and not using too much coconut.

Watch

How much honey or agave, maple and rice syrups are used, as they are still sugars.
Your serving size – 50g is about a third of a cup.
Adding yoghurt, milk or a milk alternative increases energy, protein and fat. If using a milk alternative, choose one that’s calcium fortified and high in protein.