Everyday Buckwheat Granola

Name: Everyday Buckwheat Granola
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 19 (1/4-cup servings)
Ingredients: 1 1/2 cups raw buckwheat groats; 1 1/2 cups gluten-free rolled oats; 3/4 cup chopped raw nuts or seeds; 1/2 cup unsweetened coconut flakes; 2 Tbsp chia seeds; 3 Tbsp coconut sugar; 1/2 tsp sea salt; 3/4 tsp ground cinnamon; 1/4 cup coconut, avocado, or olive oil; 1/2 cup maple syrup; 3 Tbsp nut or seed butter; 1/3 cup dried fruit; Fresh fruit; dairy-free milk

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4.8

195 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
19 (1/4-cup servings)
Calories
186 kcal
Course
Breakfast
Cuisine
Vegan

Everyday Buckwheat Granola

Valerie Marks

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Easy, wholesome buckwheat granola with oats, coconut, and nuts. Naturally sweetened, crunchy, and just 10 ingredients required!

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Ingredients

Servings

GRANOLA

1 1/2 cups raw buckwheat groats
1 1/2 cups gluten-free rolled oats (or sub all buckwheat groats)
3/4 cup chopped raw nuts or seeds (pecans, cashews, and/or walnuts are best, or sub sesame or sunflower seeds)
1/2 cup unsweetened coconut flakes (or shredded coconut)
2 Tbsp chia seeds (or flax seeds)
3 Tbsp coconut sugar (or other dry sweetener of choice)
1/2 tsp sea salt
3/4 tsp ground cinnamon
1/4 cup coconut, avocado, or olive oil (see notes for oil-free options)
1/2 cup maple syrup (plus more to taste // or other liquid sweetener of choice)
3 Tbsp nut or seed butter (optional we prefer peanut or almond)
1/3 cup dried fruit (optional we prefer dried blueberries // or sub dark chocolate chips added once granola has cooled)

FOR SERVING optional

Fresh fruit
dairy-free milk

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Instructions

Preheat oven to 325 degrees F (163 C). To a mixing bowl, add the buckwheat groats, oats, nuts, coconut, chia seeds, coconut sugar, sea salt, and cinnamon. Stir to combine.
In a small saucepan over medium-low heat, warm the oil and maple syrup until melted and combined. Then add the nut butter (optional) and stir again to combine, and pour over the dry ingredients and mix well to coat.
Spread the mixture evenly onto a baking sheet (or more baking sheets if making a larger batch) and bake for 25-30 minutes (or until fragrant and deep golden brown), stirring a bit near the halfway point to ensure even baking.
Add the dried fruit while the granola is still warm. If adding chocolate, wait until it has cooled completely. Place cooled granola in a sealed container that has an air-tight seal, and it should keep for a few weeks. Or store in the freezer up to 1 month or longer.

Notes

*For an oil-free version adapt from this Aquafaba Granola recipe!*Nutrition information is a rough estimate calculated with pecans for nuts, chia seeds, and coconut oil and without optional or serving ingredients.*Prep time does not include cooling the granola.*Recipe as written makes ~4 3/4 cups granola.
*For an oil-free version adapt from this Aquafaba Granola recipe!*
Nutrition information is a rough estimate calculated with pecans for nuts, chia seeds, and coconut oil and without optional or serving ingredients.
*Prep time does not include cooling the granola.
*Recipe as written makes ~4 3/4 cups granola.

Nutrition Information

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Serving 1serving Calories 186 (9%) Carbohydrates 25.4g (8%) Protein 3.5g (7%) Fat 8.7g (13%) Saturated Fat 4g (20%) Sodium 64mg (3%) Potassium 79mg (2%) Fiber 3.8g (15%) Sugar 8.7g (17%)