2 and 1/2cupsrolled oats- certified gluten free as required*
1cuppuffed buckwheator puffed rice, or coconut flakes
60mLextra virgin olive oil
Preheat oven to 160 C. Line a large baking tray with baking paper (or make sure you use a non-stick tray).
Combine oats, seeds, nuts, puffed buckwheat (or puffed rice or coconut flakes) and cinnamon in a large mixing bowl.
Pour honey, olive oil and vanilla into a separate bowl or jug. Add two tablespoons of boiling/very hot water and whisk it all together.
Add the wet ingredient mix to the dry ingredients and stir with a large spoon until the dry mix is evenly coated.
Spread the mixture out across the tray, in a thin layer. Bake for 20-30 minutes (depending on oven strength). Check on the mixture every 7-8 minutes and give it a stir and flip so that the edges don't burn.
The granola will turn a golden caramel brown once cooked. Remove from the oven and allow it to cool completely; it will crisp up. Once cooled, store in an airtight container, it should last 2-3 weeks.
*if you need to make this granola gluten free and you cannot use oats, substitute in buckwheat flakes or quinoa flakes. *the nuts and seeds used in this recipe are a suggestion only and you can mix them up to suit what you have on hand and what you prefer. You just need to end up with 1 and 1/2 cups of nuts and seeds to use in the recipe. For example, you could use almonds/brazil nuts/pumpkin seeds or macadamia nuts/walnuts/sunflower seeds.