Buckwheat and seed protein granola with blueberries

Ingredients

For 1 serving

• Buckwheat25 g
• Pumpkin seeds10 g
• Sunflower seeds5 g
• Pea protein powder22 g
• Maple syrup10 g
• Coconut oil3 g
• Pea milk200 ml
• Blueberries80 g

In season: June – September

Method

1. Preheat the oven to 160 °C (conventional) and line a tray with baking paper; melt the coconut oil for a few seconds over a bain-marie if it's solid.
2. In a bowl mix the buckwheat groats, pumpkin seeds, sunflower seeds and half the pea protein with the maple syrup and coconut oil, until everything is well coated.
3. Spread the mixture thinly on the tray and bake at 160 °C for 15–18 minutes, stirring halfway, until golden and fragrant; let it cool on the tray, where it crisps up.
4. Blend the pea milk with the remaining protein until frothy and lump-free.
5. Rinse the blueberries, put the granola in a bowl, pour the milk over it and top with the blueberries.