Chocolate Muffin Buckwheat Granola
In the last 24 hours, big things have happened.
Specifically, I decided what birthday cake I will be making myself. This beautiful cake. My birthday isn’t until June, but there is nothing wrong with being prepared especially when being prepared involves caramelized bananas. Except I’ll probably add in some oat flour because we all know I’m incapable of baking anything without oat flour. Come on June 7th.
Oh and the other big thing was that I had a mini-tantrum about how San Francisco doesn’t seem very honeymooney and how I want to be one of those people who is up for an adventure for their honeymoon. Even though I’m totally not really (at all) a thrill-seeking person…you could not pay me to jump out of an airplane. But I am totally up for some horseback riding on the beach and kayaking and I really want to stay in one of those little over-the-water bungalow things.
Yes, all those things sound fun. But I’m not big on going on a 32075839 hour plane ride to get to our honeymoon destination since the honeymoon is gonna be pretty quick because of my grad school schedule. And i’m not that big on planes to begin with. I mean, there are most definitely worse things than flying like that time you threw away raw chicken and then realize that there was no trash bag in the trashcan. Or all those times when your arms are so sore from a workout and you know you have to attempt to take off you sports bra…ouch.
Yeah, flying is not as terrible as those things but it’s still on the bottom of my desired-honeymoon-activities list. So my current searches have led me to…Belize! It’s only a 2 1/2 hour plane ride from Houston!? I had no idea it was so close. I hope you’re getting an idea for how cultured I am (read: not cultured at all). I know this because my usually reaction to seeing something like French-style architecture is “ohh, looks like Disneyland.”
So someone out there has been to Belize. Pu-lease let me know where you stayed/what you ate/did you love it?
And there is just something about coconut anything that makes you feel like you’re on vacation. Which brings me to this coconut oil infused granola. Just like the last granola I like just made the other day, this one is not crunchy but it’s doughy and bready and is somehow reminiscent of a chocolate muffin.
I wish everything in life was this simple. I like granola. I like chocolate muffins. They’re even better when you smoosh them together.
Chocolate Muffin Buckwheat Granola
makes ~3 cup
1 cup oats (old-fashioned or quick oats)
1 cup buckwheat groats
2 Tbsp + 2 tsp cocoa powder
2 Tbsp chia seeds
1 tsp cinnamon
½ tsp salt
2/3 cup raw walnuts, chopped
1 ripe banana, mashed
1/3 cup peanut butter (no added sugar)
1 tsp almond extract
3 Tbsp honey
1 Tbsp coconut oil, melted
Preheat oven to 350F.
In a large bowl, combine oats, buckwheat groats, cocoa powder, chia seeds, cinnamon, salt and walnuts. In a separate bowl, mix together mashed banana, peanut butter, almond extract, honey and coconut oil. Pour the wet ingredients into the dry ingredients and stir until combined. Use your hands if needed.
Spray an oven-safe, 12” x 8.5”casserole dish with non-stick cooking spray. Pour/scoop granola into dish and spread evenly over the bottom of the pan. Bake 30-32 minutes, gently stirring every 7-10 minutes. When stirring, be careful NOT to break up the large clumps of granola. Those large clumps are what make the granola seem like a chocolate muffin. Allow to cool before storing in a glass container for up to a week.
[NOTE: Again I say, this granola is not like your normal, crunchy granola. Instead, it’s doughy, bready and muffin-y. All good things.]
[ANOTHER NOTE: Be sure to chew the buckwheat groats well:)]