Buckwheat and coconut granola clusters

I don’t know about you, but if I make a big batch of delicious clusters such as these, I’m likely to eat my way through them quicker than I can whip up smoothies to sprinkle them on. You, too? Well, that’s why I came up with this quick version. You can make a single, double or triple serve as you need them without having to turn the oven on. 

Ingredients

• 1 tbsp activated buckwheat
• 1 tbsp coconut flakes
• 2 tsp activated pepitas
• 1 tsp chia seeds
• 1 tsp rice malt syrup

Resting time 5 minutes

Instructions

Heat a small skillet over medium heat. Add buckwheat, coconut, pepitas and chia seeds. Lightly toast for 1-2 minutes or until beginning to golden.

Add rice malt syrup and stir to coat all ingredients. Let the syrup reduce slightly as ingredients begin to golden a little more. Remove from the pan and cool in clumps on a plate or tray. This is where the magic happens. The clusters form as the mixture cools. While the mixture is still warm the clusters will be soft, so be patient. As soon as your clusters are ready, enjoy! 

Recipe from The Inspired Table by Jordanna Levin, with photographs by Jordanna Levin.

I don’t know about you, but if I make a big batch of delicious clusters such as these, I’m likely to eat my way through them quicker than I can whip up smoothies to sprinkle them on. You, too? Well, that’s why I came up with this quick version. You can make a single, double or triple serve as you need them without having to turn the oven on.