This skillet granola recipe is done in a fraction of the time of the oven methods, and with the whipped cream and seasonal fresh berries, it makes for a simple dessert or breakfast. The granola freezes well, too.The whipped cream comes from my book, The Allergy-Free Cook Bakes Cakes and Cookies.
Maple Buckwheat Granola with Whipped Cream and Fresh Berries
For the granola:
3 tablespoons pure maple syrup
1 tablespoon coconut oil
1 cup flaked buckwheat, such as Bob’s Red Mill Creamy Buckwheat
6 tablespoons raw pumpkin seeds
2 tablespoons hemp seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea or Himalayan salt
For the whipped cream:
1 (14oz) can full-fat coconut milk, refrigerated at least 24 hours
2 tablespoons icing sugar, sifted
1 teaspoon vanilla extract
Fresh blueberries, blackberries, raspberries, strawberries
To make the granola, put the maple syrup and coconut oil in a heavy skillet over medium heat. Stir until the mixture just begins to bubble. Add the buckwheat flakes, pumpkin seeds, hemp seeds, cinnamon, and salt. Mix well to completely coat with the syrup mixture. Cook over medium heat, stirring often, for about 5 minutes, until the ingredients are well mixed, fragrant, and golden in color. Remove from heat, and set aside to cool.
To make the whipped cream, put a metal stand mixer bowl or large metal bowl and wire beaters in the freezer for 20 minutes. Remove the items once they are thoroughly chilled, and take the coconut milk can out of the refrigerator, careful not to shake it. Open the can and spoon out the hardened coconut cream at the top of the can. Put the coconut cream, icing sugar, and vanilla extract in the metal bowl. Using the stand mixer or a hand mixer, beat on high until creamy and fluffy, about 5 minutes. Use right away to assemble the dessert, or refrigerate until needed.
When ready to serve, later the berries, whipped cream, and granola in individual bowls. Serve immediately.