So, I feel like I just posted a granola recipe a little bit ago, but apparently I’m on a bit of a granola kick. Something about spring that just makes me want granola for breakfast! And what makes this recipe unique, is that it’s filled with puffed rice, buckwheat groats, dried blueberries, chia seeds, dates, flax-seed and then, of course, that delicious honeyed yogurt drizzle.
Honestly, I wanted to make these into bars for you guys, but sadly I couldn’t keep them together! So I will have to go back to the drawing board on that one. Luckily my “failure” was so delicious I knew I had to share it anyway!
If you guys are like me, you are always on the lookout for healthier snacks that are both delicious AND filling! (I know I’ve talked about this before) But really, this granola is the perfect sub-in for your typical sugar-filled trail mix! Because its sweetness comes from the dates/honey, you don’t get quite as much of that sugar spike/ crash after eating it! And when you pair that with all of the other protein & nutrient packed ingredients you’ve got something that will truly keep you going all day.
Ok, so now you guys know how awesomely delicious this is, let me tell you how crazy simply it is to make!
Just throw all of the dry ingredients into a bowl, then place the honey, coconut oil and chopped dates into a small saucepan and reduce for about 15 minutes.
Pour the honey mixture over the granola, mixing together as you pour, then transfer the granola to a parchment-lined baking sheet. Place in the freezer for about 15 minutes (this helps it clump up), then sprinkle it on top of your favorite yogurt or ice cream (more on this later)!!
- ⅓ cup buckwheat groats (I found mine at Whole Foods)
- 2 tbs. chia seeds
- ¼ cup flax seed
- 2 cups puffed rice
- ½ cup dried blueberries
- 3 tbs. coconut oil
- ¼ cup honey
- 4 dates, chopped
- Yogurt Drizzle:
- 1 cup greek yogurt
- 2 tbs. honey
- ¼ cup milk (or until you reach a "pourable" consistency, it should be thick enough to drizzle but not so thin that it's watery)
- In a bowl, combine all of the dry ingredients.
- Then, in a small saucepan, add the syrup ingredients and heat over a medium-high heat for about 15 minutes (until you can crush the dates into a paste-like consistency)
- Slowly pour the syrup over the granola while forking together.
- Transfer the granola mixture to a parchment-lined baking sheet and place in the freezer to firm up for about 20 minutes.
- In a small bowl, combine all of the yogurt drizzle ingredients and whisk together. (To make drizzling easier, I transferred the mixture to a squeeze bottle, but using a spoon will work just fine)
- Remove the granola from the freezer and top with the yogurt drizzle.
- Place back in the freezer for another 10 minutes.
- Place in an airtight container and store in the fridge for up to 2 weeks.