Last week, when I shared my recipe for homemade raw, vegan coconut “yogurt,” I mentioned a few of my favorite raw granola (or raw-nola) recipes. These include:
Yum! Granola is one of my favorite things around, and I love making raw versions with buckwheat. They’re easy to adapt with different flavors and mix-ins, and the buckwheat gives them incomparable crunch.
I’ve been on a raw-nola roll lately, and today’s recipe is the latest and greatest creation. It’s a relatively simple raw-nola, but hints of cinnamon and coconut make it special. As with all raw-nolas, I’ve been enjoying it with homemade almond milk, with fruit, as a snack (dry), or with my coconut yogurt. Since many of you have asked about a baked option, I did test this recipe in the oven, too, and have given instructions below! Note that the buckwheat will get relatively firm after baking, so prepare yourself for some colossal crunch!
I hope you enjoy this crunchy, tasty treat as the weather continues to cool off! In the meantime, I look forward to seeing you back here tomorrow.