Over the last few days, I’ve been experimenting with a few different ways to make granola. My hope was to make a batch of granola that was a little lower in sugar, offered up a good crunch and could hold its own in a bowl of milk. With the unofficial start of the fall season here in New York, I also wanted something that kept pace with the change of mood and welcomed the whisper of the cooler season. I think this combination of toasty walnuts, almonds and buckwheat with a somewhat untraditional addition of apples and golden raisins does the trick perfectly. It’s become one of my favorite vegetarian breakfast recipes. I hope you all had a terrific holiday weekend! – Noelle
Fall Granola
Serving Size: 4 (~275 calories)
When I’m making a larger serving for the week, I’ll only add the apples and raisins just before serving.
Ingredients
1/4 cup raw buckwheat groats, dry
1/2 cup walnut pieces
1/2 cup slivered almonds
2 apples*, peeled and diced
1 cup golden raisins, soaked in hot water
drizzle of drizzle of good honey (optional)
drizzle of olive oil
1 cup almond milk (store bought or make your own!)
(* Buy organic, if possible. Learn more here.)
Better-for-you ingredients
Learn more about the better-for-you ingredients in this recipe:
- Buckwheat – Buckwheat, interestingly, is not a grain and is in fact not related to wheat at all (despite its name). It is actually a fruit seed related to rhubarb. These days you see many health beauties gobbling down buckwheat in part due to the rising popularity of gluten-free diets (buckwheat is in fact gluten-free) and veggie-centric diets (buckwheat is a complete vegetarian protein, containing all essential amino acids, in correct proportions, to support a healthy body). Learn more here.
- Almond milk – More and more beauties are finding that by making the switch to a diet rich in fresh produce and light on traditional cow’s milk dairy and meat, their moods brighten, stubborn weight melts away and their skin glows. They feel like their bodies just start to “work better.”
Directions
In batches, place buckwheat groats (raw, untoasted) in a dry skillet over low heat, followed by the walnuts and the almonds. I like to add just a drizzle of olive oil when I toast up the nuts. Toast until just brown and fragrant. Remove and set aside.
Combine the toasty buckwheat, walnuts and almonds in a bowl with the apples and raisins. Divide equally between 4 bowls. Serve with a drizzle of honey and a splash of milk.
Learn more
You might also appreciate these fresh breakfast recipes. They are rich in fresh fruit and whole grains. I find that the closer I eat to nature in the morning, the more energy I have all day.
- Creamy Hot Cereal With Nut Butter
- Hot Quinoa Breakfast Cereal
- Strawberry Chia Seed Pudding
- Kale smoothie recipe ideas
New To Green Lemonade?
Welcome! I’m Noelle. Green Lemonade is my inspiration board where I collect thoughts for a more simple and natural life. Over the last year, since the arrival of my son, Halston, I’ve found that I’ve had to switch up my routine a bit. Today, I do my best to eat more fresh foods and embrace simplicity in my life. When I do, I generally feel better, I have more energy (for morning marathons in the living room), my skin looks better (even with my daily 5am wakeups) and I’m generally happier too.
