Spiced Ginger Buckwheat Granola With Blueberry Ginger Compote

Vegan and Gluten Free Friendly

Originally published: November 24, 2021

Recently, I started experimenting with buckwheat groats and dare I say, I like using them better than oats, especially for granola-y type of things. They are crunchy, highly nutritious, and down-right addictive. While you don’t necessarily need every ingredient I’ve listed to make this seasonal recipe, I highly suggest grabbing a few things from The Ginger People if you can. This granola includes their Ginger Juice, Fiji Ginger Syrup, Crystalized Ginger Chips, and yes, they truly do make a difference.

Spiced Ginger Buckwheat Granola

Dry Ingredients

1 cup (190g) buckwheat groats

1/2 cup (74g) raw pumpkin seeds

1/2 cup (77g) raw sunflower seeds

1 cup (44g) coconut flakes

2 tbsp (12g) raw sesame seeds

1/4 cup (40g) Crystalized Ginger Chips

2 tsp ground cinnamon

1 tsp ground ginger

1/4th tsp ground pink Himalayan salt

Wet Ingredients

1 banana, mashed

2 tbsp unrefined coconut oil

2 tbsp Fiji Ginger Syrup

2 tbsp chia seeds

2 tsp Ginger Juice

1 tsp vanilla extract

Blueberry Ginger Compote Ingredients

1/3 cup frozen organic wild blueberries

1 tbsp Fiji Ginger Syrup

2 tsp Ginger Juice

Zest of 1 lemon + 1 tbsp lemon juice

Method

Spiced Ginger Buckwheat Granola

Preheat oven to 325° F (162° C) and line a baking sheet with parchment paper.

In a large bowl, combine all of the dry ingredients. Set aside.

In a separate bowl, mash the banana with a fork. Set aside.

In a small saucepan over low heat, melt the coconut oil. Once melted add the rest of your wet ingredients and let come to a simmer. Once simmering, remove from heat and combine with your dry ingredients. Mix well and adjust any seasonings.

Spread mixture across lined baking sheet, ensuring you have an even layer and bake for 30-35 minutes. To prevent burning, check at the 20-25 minute mark as every oven is different. Once golden brown, remove from oven and let cool for 15 minutes before breaking apart.

Note* If you love chunky clusters, refrain from breaking the granola apart while baking.

Blueberry Ginger Compote

In a medium mixing bowl, combine all ingredients together and stir.

Let sit at room temperature until blueberries are soft and start releasing their natural liquid. If using frozen blueberries, you can heat them up on the stovetop to accelerate this process.

To Assemble

Spoon desired amount of labneh into a bowl. Drizzle the blueberry ginger compote atop and sprinkle with a hefty amount of granola.

Notes For Substitutions:

frozen wild blueberries: fresh blueberries

labneh: coconut yogurt or greek yogurt

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