Breakfast holds fond memories of Saturday mornings when I was much smaller; watching cartoons with a bowl of breakfast planted in my lap, my siblings next to me in the same cereal pose. Extra cosiness ensued if it was grey and raining outside, prompting us to declare it pyjama day where we cocooned inside making tent embassies across our bedrooms and staying in our pyjamas all day long.
Unsurprisingly breakfast is my most favourite of meals - this evident of the bias ratio of breakfast recipes so far posted on this site. And whilst this is a granola recipe and traditionally granola is intended for the first meal of the day, this Lamington Granola has been enjoyed whenever a hankering for a small bowl of chocolatey crunch occurs (often as soon as I arrive home after a day in the studio or after dinner as a dessert bowl). It eats sort of like a wholesome adult CocoPops, only without the goofy marketing monkey though chances are other little monkeys may like this granola too; eaten on Saturday mornings in pyjamas while watching cartoons.
- 3 cups rolled oats
- 1 cup raw buckwheat kernels
- 2 cups roughly chopped nuts eg. almonds, hazelnuts, walnuts (use one type or a mix)
- 1/4 cup chia seeds
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup cacao powder
- 1/2 cup coconut oil
- 2 cups toasted shredded coconut and/or coconut chips
If you prefer a sweeter granola - add 1/4 cup of any of the below to Step 2
- Maple syrup
- Rice malt syrup
- Preheat your oven to 180°C
- On a low heat setting in a shallow pan melt the coconut oil and mix in the cacao, salt and vanilla extract and any optional sweetener. Whisk until all ingredients are well incorporated.
- In a large mixing bowl combine the oats, buckwheat, chia seeds and chopped nuts
- Add the melted mixture into the large bowl and mix until all dry ingredients have a lovely chocolatey coating
- Pour and spread the mixture evenly into a baking dish
- Bake in the oven for 20min then using a wooden spoon stir through the granola so that the mix has been roughed up and flipped evenly. Put back into the oven for another 5 min, taking it out to stir through again, repeat this two more times or until you can see that the granola is lovely and toasted - usually the toasted condition of the nuts is a good indicator.
- When toasted all the way through, take the granola out of the oven and either place the tray on a cooling rack or tip granola out onto another cool baking dish/tray and allow to cool right through.
- Stir in the toasted coconut chips throughout the mixture for that lovely lamington aesthetic
- Serve with cold almond milk and a handful of chopped strawberries
- Enjoy especially on Saturday mornings
- Store granola in an airtight container once it has cooled
- No oven to use? Find the largest pot/frying pan/wok you can and toast the raw granola mix in small batches over a medium heat. Be sure to constantly stir the mixture though as it will toast quickly once heated
- I've found that the milk has to be icy cold when eaten with this granola. If the milk you have is not cold and you need to enjoy some of this granola immediately simply place a few ice cubes in a cup, pour over a serving of milk, wait a minute while swishing the ice cubes around, then enjoy your cup of Lamington Granola with that icy cold milk.
- Recipe credits must go to Sarah B of My New Roots - after making countless batches of her Chunky Chocolate Buckwheat Granola over the years this is is our evolved Lamington version tweaked for our taste.