Grateful for Granola


Granola Rocks!  Seriously, breakfast is so much cooler when granola is involved! Crunchy, perfectly spiced, heaven in a bowl! I love how the granola flavors the cold milk which I then drink, saving the slightly softened granola to eat up later. Sometimes, if I'm feeling crazy, I'll add some bananas, or a big scoop of yogurt with fresh picked berries. Who knew Granola could be so cool? There are a lot of methods out there for maximizing the nutritional levels and for neutralizing the phytic acid found in raw nuts, seeds, and grains. Soaking and sprouting are two of those methods and if you have the time to prepare, I suggest doing so. I do find that processing certain nuts beforehand do make for better digestion. The Weston A. Price Foundation has a great article which gets deeper into Phytic Acid, it's a worthy read.

I love the depth of flavor and the texture baking this recipe in the oven creates, but you can totally prepare this in a dehydrator if that's your thing. If you do, skip step 4 and simply mix all the ingredients together before placing on the trays.

What I love about this recipe is that it can be tailored to your preferences. Use whatever nuts, seeds, or dried fruits you have on hand. The spice mixture can change as well. Sometimes, I'll go heavy on the cinnamon, and other times, heavy on the nutmeg. Use this as a base recipe and craft your own granola.

This recipe makes around a gallon worth of finished product. If you have the pans and the extra oven space, I suggest doubling up on this recipe. Our granola is perfect for road trips, a child's best friend, and our connection to soul, Enjoy!

Franky's Granola


  • 2 cups Buckwheat Groats
  • 4 cups Nuts & Seeds (My Combo: Almonds, Walnuts, Pecans, Sunflower + Pumpkin Seeds)
  • 2 pound Rolled Oats
  • 1 cup organic Raisins
  • 1/4 cup Frank's Autumn Dessert Spice or Pumpkin Pie Spice
  • 1 tsp Vanilla Extract
  • 3/4-1 cup "B" Grade Maple Syrup
  • Pinch Sea Salt


  1. The first thing I do is prep the buckwheat. This can be done a few days in advance. Place the buckwheat in a large bowl and cover with 5 cups of water. Let it sit at room temp for a few hours or if it makes it easier, overnight.
  2. Once the buckwheat is soaked, I give it a real good rinse. Keep running water over the groats until the water runs clear. It will by syrupy for a while!
  3. Preheat oven to 325F.
  4. Place the well-drained buckwheat on a parchment lined sheet pan and place in the oven. Stirring occasionally, bake until the buckwheat is pretty much dried out but not crispy. This can take an 30 minutes to an hour.
  5. Meanwhile, in a large bowl, toss together the nuts and seeds. Place them on a separate sheet pan and bake until golden brown.
  6. Once the buckwheat and the nuts are out of the oven, combine them in a large bowl with the remaining ingredients. Stir in enough maple syrup to evenly coat everything, but not all runny either.
  7. Split amongst 2 pans and bake for an additional 30 minutes or so. Be mindful to rotate the pan or give a gentle stir every so often.
  8. When the aromas take over your kitchen and slow roasting ingredients are cooked to perfection, remove from the oven and allow to cool completely. Gently crumble the granola into Mason Jars for long term storage.