Almond and apricot buckwheat granola with coconut yogurt
Crunchy buckwheat granola with almonds and apricot, spooned over coconut yogurt. You make a jar's worth, which sorts out several breakfasts.
- Time
- 35 min
- Serves
- 2
- Kind
- Breakfast
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Set the oven to 170°C (150°C fan) and line a baking tray with baking paper.
- Rinse the buckwheat, drain well and pat dry on a clean tea towel. Roughly chop the almonds.
- Mix the buckwheat, almonds, maple syrup, olive oil, cinnamon and a pinch of salt in a bowl until everything is coated.
- Spread in an even layer on the tray and bake for 20 to 25 minutes, stirring halfway, until golden and dry.
- Let it cool completely on the tray, where it will crisp up.
- Chop the dried apricots and stir them through.
- Divide the coconut yogurt between two bowls and top with half of the granola. Store the rest in a jar.
Tip The granola keeps in an airtight jar for about a week; add the apricots only once it has cooled.
Per portion
| Energy | 547 kcal |
| Protein | 11 g |
| Carbohydrate | 62 g |
| of which sugars | 20 g |
| Fat | 29 g |
| of which saturates | 13 g |
| Fibre | 9 g |
| Salt | 0.07 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- buckwheat100 g
- almonds30 g
- dried apricots30 g
- maple syrup2 tbsp
- olive oil1 tbsp
- cinnamon½ tsp
- coconut yogurt200 g
