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

(at time of publication)

Buckwheat, date, coconut and pecan granola

Ingredients
Nutrition Info.(per serve)

1 1/2 cups wholegrain rolled oatsoatmeal uncookedX
1 cup buckwheat gr oatsoatmeal uncookedX
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

Nutrition Info

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

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.

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.