Buckwheat, Oatmeal, Almond & Pomegranate Molasses Granola

IMG_1703

This was my breakfast yesterday. Greek yogurt with granola that I made with pomegranate molasses. Love the tang that the molasses gives and it is quiet easy to make at home. I made it with some cinnamon and vanilla but you can spice it as you like.

Ingredients:

For the Pomegranate molasses:

710ml of pomegranate juice

½ cup of sugar

1 tablespoon of apple cider vinegar

1 cinnamon stick

1 teaspoon of vanilla essence

For the granola:

1 cup of oatmeal

1 cup of buckwheat

¾ cup of slivered almonds

3 tablespoons of melted coconut oil

4 tablespoons of pomegranate molasses

1 teaspoon of vanilla essence

1 ½ tablespoons of honey

 

Place all of the ingredients for the molasses in a medium saucepan over medium heat. Stir until the sugar dissolves, about 2 to 3 minutes. Then reduce the heat to medium low and let it reduce until it becomes a thick syrup. This will take about 40 minutes. It will thicker like a caramel as it cools down. Remove the cinnamon stick. Let it cool down for a few minutes and then pour it into a glass jar. Let it cool completely before covering it. Keep it in the fridge.

To make the granola, preheat your oven to 180C/350F and line a baking sheet with parchment paper.

In a large bowl, mix the oatmeal, buckwheat, almonds, melted coconut oil, molasses, vanilla and honey. Then spread it evenly over the prepared baking sheet. Bake it for 25 minutes, stirring every 5 minutes. Because of the sugar content in the molasses, it browns quickly so be careful not to burn it.

Allow it to cool down completely before storing it in a airtight container.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: