June’s All Day serves this granola over greek yogurt with poached prunes, currants, chopped pears, a drizzle of honey, and orange zest.
Preheat oven to 350 degrees. In a large bowl, combine buckwheat, puffed rice, pecans, pine nuts, and sesame seeds. Mix thoroughly.
In a pot over medium heat, combine honey, coconut oil, vanilla, and salt. Cook until mixture begins to bubble. Carefully pour over buck- wheat mixture and stir thoroughly to coat. Spread into an even layer on a greased baking sheet and bake for 20 minutes, stirring halfway through. Allow to cool to room temperature and store in an airtight container.