Buckwheat Granola Bars

Buckwheat Granola Bars
Makes 8-10 medium bars
When I think of a granola bar, Nature Valley’s crunchy granola bars always come to mind. They are the go-to snack for soccer practices and games, and a school lunchbox classic. Well here’s a homemade version of the peanut butter flavored bar that is both gluten free and soy free, and YOU get to choose how much sweetener to add. That’s my kind of sweet treat!

1/2 cup creamy natural peanut butter (or any other nut butter)
1/4 cup pure maple syrup (increase or decrease to taste)
1/4 cup coconut oil
2 cups raw buckwheat
1/4 cup unsweetened shredded coconut, plus more for garnish
Preheat oven to 350 degrees F/175 degrees C.
Melt the peanut butter, maple syrup, and coconut oil together in a pot over low heat and mix well. Remove from heat and stir in buckwheat and coconut. Stir to mix and press into a greased or parchment lined baking dish. Garnish with extra coconut. Bake for 20-25 minutes until firm and edges are starting to crumble. Allow to cool before placing in the fridge for 20 minutes. Cut into bars or crumble into granola. Store in the fridge.