My toddler and I just love granola. It makes for the perfect breakfast. We start with a nice quality yogurt, can switch up the fruit, sometimes add a nut butter, and then have a hint of sweetness from some type of granola. (I may always add a little honey or maple syrup to my big girl version.) When I stumbled upon this recipe, from Real Simple magazine, for Buckwheat, Almond, and Coconut Granola, I was extra excited because I’ve had a half-used package of buckwheat groats taking up valuable real estate in one of my kitchen cabinets that I would be able to use up! The result is just okay, and below you’ll see why, but I always find it so interesting when one poorly placed ingredient can throw off a whole recipe!
How to make it an A+: I don’t think the fennel does anythinggggg for this recipe. Take it out, and replace it with some additional vanilla and a little cinnamon, and enjoy the toasted almond coconut heaven this recipe could be…