DELICIOUSLY ELLA | Crunchy Oat, Buckwheat & Coconut Granola

Ella Mills, founder of Deliciously Ella (www.deliciouslyella.com) has shared her irresistible Crunchy Oat, Buckwheat & Coconut Granola recipe! Makes 1 large jar • 200g unroasted buckwheat groats • 100g jumbo oats • 100g coconut chips • 100g raisins • 50g pumpkin seeds • 50g flaked almonds (swap for sunflower seeds with a nut allergy) • 5 tablespoons of coconut oil • 6 tablespoons of maple syrup • 2 teaspoons of cinnamon • ¼ teaspoon of sea salt Preheat the oven to 180c, fan setting. Pour the buckwheat, oats, coconut chips, pumpkin seeds and flaked almonds into a bowl and stir. Then place the coconut oil, maple, cinnamon and salt in a saucepan and gently heat, stirring as you go, until the coconut oil has totally melted – careful not to let it come to the boil though as that can burn it and ruin the flavour. Stir the coconut oil mix into the dry ingredients and mix well. Then spread the granola over a large baking tray and bake for thirty minutes, stirring it half way through to bake sure it toasts evenly. Leave to cool completely before stirring in the raisins. Store in an airtight container at room temperature for a few weeks. Note: if you don’t let it totally cool it will go soggy rather than staying crunchy.