Everyday Buckwheat Granola
User Reviews
4.8
Everyday Buckwheat Granola
Description
Everyday Buckwheat Granola blends buckwheat groats, rolled oats, and a mix of nuts and seeds, coating them with a maple syrup and coconut oil blend enriched with nut butter. Baking at a moderate temperature ensures a golden, crispy texture while preserving crunch. The optional addition of dried fruit imparts natural sweetness and chewiness, while chocolate chips can be stirred in after cooling. The cinnamon and coconut sugar enhance warmth and sweetness, but remain subtle to let the grains and nuts shine through.
The granola's texture is a satisfying combination of crispy clusters and tender centers from the oats and buckwheat. Its nutty flavor is deepened by the toasted nuts and coconut flakes, while the chia seeds add subtle earthiness. This makes the granola suited for topping yogurt, serving with dairy-free milk, or eating by the handful.
Storage recommendations include keeping it in an airtight container to maintain crunch for several weeks or freezing for longer shelf life. The recipe's versatility allows replacing ingredients such as oats and nuts per preference or dietary needs, and an oil-free variation is also possible.
Ingredients
GRANOLA
- 1 1/2 cups buckwheat groats raw
- 1 1/2 cups gluten-free rolled oats (or sub all buckwheat groats)
- 3/4 cup nut pecans, cashews, and/or walnuts are best, or sub sesame or sunflower seeds, chopped, raw
- 3/4 cup seed pecans, cashews, and/or walnuts are best, or sub sesame or sunflower seeds, chopped, raw
- 1/2 cup coconut flakes or shredded coconut, unsweetened
- 2 Tbsp chia seeds (or flax seeds)
- 3 Tbsp coconut sugar (or other dry sweetener of choice)
- 1/2 tsp salt sea salt
- 3/4 tsp ground cinnamon
- 1/4 cup coconut oil see notes for oil-free options, or avocado or olive oil
- 1/2 cup maple syrup (plus more to taste // or other liquid sweetener of choice)
- 3 Tbsp nut butter optional we prefer peanut or almond, or seed butter
- 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
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
- You can substitute all buckwheat groats for oats if desired.
- For an oil-free version, try adapting from an Aquafaba granola recipe.
- Nutrition estimates are based on pecans, chia seeds, and coconut oil, excluding optional ingredients.
- The recipe yields about 4 3/4 cups of granola and prep time excludes cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 19(1/4-cup servings)
Amount Per Serving
Calories 186 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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