Baking
Buckwheat, date, coconut and pecan granola
Serves: 12
Time to make: 45 mins
( Hands-on time: 10 mins )
Total cost: $ 7.92 / $ 0.66 per serve
Time to make: 45 mins
( Hands-on time: 10 mins )
Total cost: $ 7.92 / $ 0.66 per serve
(at time of publication)
1 1/2 cups wholegrain rolled oats
1 cup buckwheat groats
1 teaspoon cinnamon
2 tablespoons honey
2 teaspoons vanilla bean paste
1/2 cup shredded coconut
1/3 cup pitted dates, chopped
1/3 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.
- Servings : 12
- Ingredient : Buckwheat, Coconut, Dates, Honey, Oats, rolled oats, Pecan nuts, Spices - dried, ground, seeds, flakes, Vanilla
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.
| Classic | HFG Makeover | |
|---|---|---|
| 970kJ | 860kJ | 11% fewer kJ |
| 12g fat | 7g fat | 42% less fat |
| 6g saturated fat | 3g saturated fat | 50% less saturated fat |
| 4g fibre | 5g fibre | 25% more fibre |
Photographer: Mark O'Meara
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