2 ½ cups puffed brown rice
1 ½ cups raw buckwheat
1 cup natural almonds
1 teaspoon ground cinnamon
½ cup pure maple syrup
Place rice, buckwheat, almonds and cinnamon in a large bowl. Add syrup. Stir to coat. Transfer to a large roasting pan lined with baking paper. Spread evenly over base.
Cook in a moderately slow oven (160C), stirring halfway, for about 20 minutes, or until golden brown. Remove. Cool completely in pan.
Serve granola topped with yoghurt, sliced fresh peach and fresh passionfruit pulp (optional).
TIP! Puffed brown rice and raw buckwheat are available from the health food section of major supermarkets. Granola can be made up to two weeks ahead. Store in an airtight container. For added flavour, try adding dried cranberries, apricots and pepitas after cooking.