Everyday Buckwheat Granola

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Bowl of Buckwheat Granola with berries, banana, and almond milk in the photo

Hey friends! Ready for a bowl of tasty, wholesome, everyday granola?

Buckwheat is one of those elusive ingredients that intimidated me when I first learned about it, but the more I cook with it, the fonder of it I become (it’s especially great in our Buckwheat Crepes!). It’s wholesome, gluten-free, and versatile, and it provides a delicious nutty flavor. Plus, it makes extra-crunchy granola, which happens to be my thing. Let’s bake!

Wood board with ingredients for making gluten-free vegan Easy Buckwheat Granola

This granola is simple, requiring just 10 ingredients to make. It starts with an even mixture of oats and buckwheat groats, but you can easily use all buckwheat groats if you prefer (I just prefer mixing the two for some texture).

Next come nuts and coconut, a little cinnamon for warmth, and coconut sugar and maple syrup for natural sweetness.

Stirring together dry ingredients for our Easy Buckwheat Granola recipe
Pouring wet ingredients into dry for our gluten-free vegan Easy Buckwheat Granola recipe

This granola cooks a little longer at a lower temperature to get an even golden-brown color and super-crunchy texture. This is what we call granola perfection. I wish you could smell it through the screen (swoon).

Freshly baked Easy Buckwheat Granola on a parchment-lined baking sheet

We hope you LOVE this recipe. It’s:

Naturally sweet
Easy to make
& So delicious

This is the perfect healthier breakfast or snack when you’re craving something a little sweet. Pair with your favorite dairy-free milk (we prefer almond!) and seasonal fruit. Into granola? Be sure to check out these 14 Easy Granola recipes!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram. Happy baking, friends!

Close up overhead shot of a bowl of our delicious Easy Buckwheat Granola with fresh raspberries and dried blueberries

Everyday Buckwheat Granola

Easy, wholesome buckwheat granola with oats, coconut, and nuts. Naturally sweetened, crunchy, and just 10 ingredients required!
Author Minimalist Baker
Bowl of vegan Buckwheat Granola alongside fresh fruit, dairy-free milk, and a baking sheet with more granola
4.82 from 60 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 19 (1/4-cup servings)
Course Breakfast
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3 Weeks



  • 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


  • 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.



*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 (1 of 19 servings)

Serving: 1 serving Calories: 186 Carbohydrates: 25.4 g Protein: 3.5 g Fat: 8.7 g Saturated Fat: 4 g Sodium: 64 mg Potassium: 79 mg Fiber: 3.8 g Sugar: 8.7 g

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My Rating:

  1. Kay D. says

    I love this recipe and have made it several times. I like to do the mix of oats and buckwheat, but this this time I only had a half cup of buckwheat. I substituted the remaining cup of buckwheat for a half cup of quinoa and a half cup of steel cut oats. It came out amazing and I loved the diversity of grains/seeds.

  2. Felecia says

    I’ve made this twice now, and will be adding it into my granola rotation.
    Did it all buckwheat, and did a nut free version first, using flax, chia & sesame seeds.
    Added tahini with the liquid sweetener, (honey and a little agave) & coconut oil.
    Started out at 170 F in oven for the first
    1 1/2hr but wasn’t doing much, then bumped up to 250 for about 45 mins or so, then it got golden. Added currants for the dried fruit.

    2nd time, baked at 250 for 2 hrs, came out perfectly crunch & golden brown. This time did chopped walnuts, maple and agave for sweetener, added a spice blend, still kept the tahini, coconut oil, and mixed in dried cranberries for fruit. Drizzled extra maple on top while cooling, just because 😁

    Beware it will harden when cooling, so keep an eye out and add your fruit before it hardens.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Felecia!

  3. Alaina says

    My first time making granola and turned out great! I used quick oats instead of rolled oats as that’s what I had on hand and still worked well. I used honey instead of maple syrup and granulated sugar instead of coconut sugar. My husband’s rave review: “this granola f*$!s store bought granola”. The only thing that wasn’t perfect was it got a little too toasty from cooling on the pan once out of the oven, I’d remove it to cool the next time I make it. Perfect way to use up pantry stragglers!

  4. Angie von de Wall says

    Delicious! I added hemp hearts and will try adding sunflower seeds and pumpkin seeds to the pecans and dried cherries I used this time. Best granola ever :)

  5. Auri says

    Wholesome and delicious!! Even my very picky 6 year old loved it. I left out the coconut flakes because I didn’t have any on hand and I used cream of buckwheat instead of buckwheat groats (I think they are just chopped into smaller pieces). I wanted to add more buckwheat into my diet to support hormone health and this is a delicious way to do it! Would definitely make again.

  6. Jeff says

    I’ve been making granola for years with a tried and true recipe but my son suggested I use buckwheat instead of oats. I like oats and did not want to abandon that ingredient. We found this recipe which uses both oats and buckwheat. I have added some additional ingredients for those of us who think lots of fiber and prebiotics are healthy for your gut. They include wheat germ, oat bran, hemp, sesame and chia seeds. It comes out crunchy and delicious. I’m sold on this new recipe and actually like the semi-sweet taste better than my original. I’m a believer, thanks so much, I would highly recommend if your a granola lover.

  7. Chicana says

    This just might be my new favourite go-to granola (competing with you Chocolate Granola with Sea Salt. I have a difficult time digesting oats, so this is the perfect alternative: crunchy, tasty, satisfying, delicious and simple. I doubled the recipe and used 4 cups of buckwheat and two cups of GF sprouted quick oats. I tossed in some organic Habibi dates after it cooled. Thank you for another winner of a recipe and keeper :)

  8. Nadine says

    When I saw this recipe my first thought was: Great, you could use up some stuff that’s been sitting in your pantry for a while! So I made some modifications: more buckwheat groats use them up, less oats as there weren’t enough, some millet to make up for the missing oats. Agave instead of maple, mascobado instead of coconut sugar. For dried fruits I used ground freeze-dried blackcurrant which give a nice tang. All in all, the granola turned out absolutely delicious!

  9. VICKY says

    Loved this! The texture and flavors amazing! Will try making it less sweet next time, I had never had it before but I am a huge buckwheat fan now!

  10. J Huff says

    It is awesome!!!! Made it last night. Never knew I could do this with buckwheat. A whole new world just opened up to me 😂. Thank you!

  11. Mo says

    Can the buckwheat granola be made without maple syrup & coconut sugar ? I’m sugar free & good granola recipes are hard to find & I love buckwheat

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mo, the maple syrup and coconut sugar are pretty important here for the right flavor and texture (the sugars help it become crunchy and caramelized). You could include the optional nut butter and that might help it get crunchy and flavorful, but we haven’t tried it without the sweeteners. Let us know how it goes if you give it a try!

      • Robyn says

        I used a squeeze of liquid monk fruit sweetener instead of the maple syrup and only 2 T of the coconut sugar, and it still turned out crisp and delish! Would recommend!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anastasia, we haven’t tried this with roasted buckwheat groats and while we think it would work, we’re not sure how it will taste! Let us know how it goes if you give it a try!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gay, we’d suggest trying Natural Grocers, Central Market, or Whole Foods. Hope that helps!

  12. Jill says

    Made this with all buckwheat vs. adding oats and a mix of spices (ginger, turmeric, cardamom and cinnamon), along with halving the maple syrup and it is delicious!

  13. Louisa Orr says

    I’ve noticed your granola recipes (all that I’ve looked at so far) use both coconut sugar and maple syrup (granular and liquid sweeteners). Could you do just one or the other? I’m partial to using only maple syrup, but what would I be missing out on?

    Just curious if you know. Otherwise, I may have to experiment!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Louisa, it’s fine to leave out the coconut sugar, it just won’t be as sweet! Hope that helps!

  14. Melinda says

    I love this granola! I’ve made it many times with all buckwheat (no oats), pecans, sunflower and/or pumpkin seeds, and sunflower or peanut butter, and it is so crunchy & delicious. One batch lasts over a week, saving me time in the mornings. I have to avoid oats, wheat, almonds, eggs, & cane sugar, which makes it almost impossible to find easy or ready made breakfast items. Thanks for helping me out with a great healthy breakfast option!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Melinda! Thank you for the lovely review and for sharing your modifications! xo

  15. Heather says

    Absolutely yummy! I was planning to make the coconut granola before stumbling on this recipe. I was intrigued by the use of buckwheat groats. My only modification was to not stir during baking. I just rotated the pan. The granola came out in one golden, crunchy cluster that I can break apart as big or small as I want. Mmm…it’s so good!

    • Gabriella says

      The buckwheat groats remained hard as pebbles I had to add water and it became mush
      Are you supposed to precook the buckwheat or how is it supposed to soften a bit so you don’t break your teeth?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Oh no! Sorry that happened, Gabriella. Is it possible you’re using unhulled (vs. hulled) buckwheat groats? It sounds like it might be unhulled, meaning it still has a shell.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shikha, it would be more savory and not hold together as well, but might be okay. Let us know if you do some experimenting.

  16. Keren says

    I am a huge granola lover (and MB fan :-) and decided to stray this time from my regular go-to granola recipe and try this one since I had some buckwheat on hand. I’m so happy I did because this is delicious and crunchy! I’m glad I read through the reader comments beforehand regarding sweetness levels so I halved the sweetener amounts (both coconut sugar and maple) and it came out sweet enough for me. Next time I make it I will probably omit the sugar altogether and use only 1/4 cup maple. I also got away with using less oil than in the recipe and may try using water instead next time, like one reader suggested. Now I just have to control myself from non-stop snacking!

  17. Anna Malena Kuris says

    This is delicious! A little too sweet for me though. I would probably halve the syrup. I used hazelnut butter and it tasted really good!

  18. Shannon says

    I made this! I had some leftover buckwheat groats that needed a purpose, so this is how I used them up. It was enough to make a 1/2 batch of this recipe and it all fit nicely on one sheet pan in the oven too.

    I used sliced almonds, pecans and sunflower seeds (because they didn’t need chopping, already the right size out of the package). I used maple sugar crystals instead of coconut sugar; also avocado oil and almond butter. I did leave out dried fruit and chocolate. I added 3T of water, someone mentioned water below. I did the liquid part in an almond jar (with leftover almond butter in it) in the microwave (no stove top).

    Groats are not every edible uncooked, so I was a tad worried about the crunch factor when baked. They turned out great! Just a subtle sweetness, I did not find it overly crunchy (maybe it was the water addition?), great flavor and texture. I pour oat milk over it, or make a chia pudding to top it on. Time to make a full batch now, I went through this batch pretty quickly.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Shannon! We do think the water likely made it not as crunchy.

  19. Chew Wai Sze says

    I usually rinse and toss the buckwheat before using it. Will that be ok to do before making the granola? Or will it be too wet? Thank you for your advice

  20. Sze says

    Hi, if I first rinse the buckwheat groats, do I need to dry it completely before I start this recipe? Thank you for posting this. I love granola and since having to observe a gluten free diet, I have really missed having it

  21. Ashleigh says

    Great recipe – quick to make and delicious! I’ve been aiming to reduce my gluten intake and having this granola on hand has been my breakfast answer. I reduced the sugar and substitute different nuts and fruit each time – it works out just fine. The buckwheat is nice and crispy and has good flavour.
    Thank you 😊

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Yara, we’ve never tried that and aren’t sure if it would work. Let us know if you try it!

  22. Aya says

    delicious! A bit sweet for what I’m used to for breakfast though. I didn’t have maple syrup so I substituted honey in. I think honey is sweeter than maple syrup, so I would probably recommend cutting out the sugar or maybe just putting 1 tbsp in. I also used oat groats (pre-baked in water) instead of buckwheat groats. Smells amazing! Like anzac biscuits! What a win

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Aya! Yes, honey is a bit sweeter so that change should help for next time.

  23. Christeen says

    I made this today and it was delicious. It’s a great way to introduce buckwheat groats to someone who has never had them before. I’m trying to get my husband to eat a more varied diet and granola is something familiar to him, but now with an added twist. I thought it was absolutely delicious and a great way to use up what I had in my pantry. Thanks so much for sharing!

  24. Elizabeth L. says

    I’ve been eating a bowl of granola every day (ideally) for about 30 years. I have many recipes that I switch out and rotate. This one is a new favorite! I doubled it, and baked it a bit longer, maybe 40-45 minutes to give it that toasty brown crunch. I used coconut oil, pecans and walnuts, chia seeds. Doesn’t need any chocolate. Kinda tastes like it already has it. This is absolutely delicious! Thank you for sharing your creative, mouth-watering recipes with others, Minimalist Baker!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoy it, Elizabeth! Thanks so much for your kind words and lovely review! xo

  25. Denine C. says

    I made a batch this morning, it was so good! I wanted to use up ingredients that I already had so I used sugar-free syrup instead of maple, brown sugar instead of coconut sugar, and I used a combo of almonds, walnut, and pumpkin seeds as my 3/4 cup of nuts and seeds.

    As for the nut butter, I had a tiny bit of almond butter to use up so I combined that with a bit of Trader Joe’s Mixed Nut Butter (Compareable to Nuttzo), and it worked like a charm.

    Such a quick, simple, and delicious breakfast!

    This was my first time EVER using buckwheat in my cooking, I felt so adventurous lol. Thanks for the awesome recipe, Dana 💕!

    -Denine C. 💕

  26. Alexandria Phillips says

    Made this today and it is amazing. i love buckwheat in granola. I subbed water for the oil, I do this often with granola so I knew it would work out. I also left out the coconut sugar because i am out. But other than that I followed the recipe. So yummy!!

    • Alex says

      Hi Alexandria
      I’m a little curious whether the result is still as crunchy when using water rather than oil? And do you just use an equal amount of water? :)

      • Alexandria Phillips says

        Yep!! It is very crunchy!! I have made this twice now with water instead of oil. Once with the nut butter and once without and it was amazing both times. I doubled the batch and my kids ate it all week. :)

        • Alex says

          Thanks a lot for the answer!
          And I gather you’ve done it with other granola recipes as well, so I might try experimenting with that :)

  27. Han says

    Absolutely amazing! I’ve been making this regularly for months after first discovering the recipe. I can’t be without it. Perfectly crunchy with loads of flavour. I always leave out the coconut sugar as it’s not necessary if you aren’t a sugar-lover. I also sometimes soak my buckwheat and nuts overnight to get more health benefits – it takes another 20 mins to cook and is slightly less crunchy this way.

  28. Fra says

    I was told about this recipe by a customer in the zero waste shop I work at. She said it was a game-changer of a granola, and she was absolutely right! I’ve made other granolas before and found them much trickier, and I was about to go back to buying boring old bran flakes before I was introduced to this recipe. It’s really easy, and totally delicious. I especially love the addition of buckwheat, and blueberries, as I can get both of these in my shop. I’ve started to make my own oat milk and muesli, so its great to add a homemade granola to my breakfast again!

  29. Ramya says

    This looks super delicious and can’t wait to make it. But I have loads of oat groats !! Can I use oat groats alone instead of buckwheat?

  30. Angela says

    should i be soaking the seeds before i make this granola? and if so, do i have to pre-bake them in my oven to get rid of the moisture first?
    thanks :))

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      No need to soak them! But if you really wanted to, you could soak, drain, and then dehydrate by baking at a low temperature.

  31. Bryndís Gísladóttir says

    THIS. IS. DELISH. I absolutely love this recipe, after baking I added mulberries and cacao nibs and it tastes like something out of a professional kitchen (go me).

    10/10 will make forever.

  32. Robin says

    First time I ever made granola and it turned out great! I was inspired by a local cafe’s version of RAW chocolate buckwheat granola and came across this recipe. One minor adaptation I made was using a mix of dried superfood berries that I had on hand from our local Co-op which consisted of golden berries, acai, blueberries, goji and a few other berries. Even my 3 year old loves it!

  33. Dora says

    Hi, I was wondering, I have some Stevia at home with which I don’t know what to do (used it in some cookies for the first time, didn’t know it had such a bitter taste when used as the only sweetener). I was wondering if I could replace the dry sweetener in this recipe with Stevia, without getting that bitter taste. Do you have an idea of the amount I could use to make this all balanced?

    Thanks in advance :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, that’s hard. I’d say completely replacing the sweetener with stevia will likely yield a bitter taste. So you could reduce the sweetener by half and then add a little stevia at a time until it tastes right?

  34. Wynn says

    I just made a batch and it’s scrumptious, it’s too sweet for my liking though. Next time I would half the coconut sugar and maple syrup. Thanks for this yummy recipe

  35. Amanda says

    This is exceptionally good — I have made it a few times now, and the recipe is very forgiving. I find it turns out best with significantly longer in the oven than called for here, as other commenters have noted. I love the texture and flavor of the buckwheat, but wish it clustered better, so I may do an all-oats substitution next time and see how that works.

  36. Cameron Choi Loeb says

    im not sure if i did something wrong but the buckwheat groats seem wayy too crunchy as if they are undercooked… i put the mix in for just over 25 minutes, had to take it out because everything else was about to burn… did i do something wrong? the groats are so hard they are difficult to chew! im wondering , as someone else mentioned, if i should toast or somehow cook them a bit first before adding to the mix… or what about soaking?

  37. Paige says

    This is only the second time I’ve made my own granola (the first time was not very successful), and it was so easy and incredibly delicious. I left out the sugar (maple syrup only to sweeten) and it was lovely.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can always halve the sugar suggestion, although it will affect the flavor. Hope that helps!

  38. Trish says

    This has a great taste, as most granola does! Unfortunately, this granola doesn’t stay together. I have made a ton of granolas in the past and they remain in nice chunks. This granola is just like it is toasted buckwheat and toasted oats in a bowl. I don’t think I would make this again for this reason. I also found this granola easy to burn – I was using a convection oven – so keep your eye on it.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Trish. This certainly isn’t our “chunkiest” granola – if you’re looking for that try this recipe instead! Appreciate the feedback.

  39. Delona says

    Soo yummy. It took me a while to get around to making it. So worth the wait. I love the crunchiness and the flavor. Thank you!

  40. Kelly Makela says

    I’ve heard people partially cooking their buckwheat groats on the stovetop before adding to the granola mix, this makes it a bit easier to bite but still crunchy. Do you think that would work with this recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm we haven’t tried and can’t say for sure.. If you experiment with it, report back on how it goes though! Good luck :)

  41. Marsha says

    Thank you so much for a great buckwheat and oat granola!!! I love buckwheat and think it is a very versatile grain (seed)!!! Had just been hunting for just such a recipe for a great granola and thanks for the oil-free option!!! ????⛄❄?????

  42. Cat says

    I love the versatility of this recipe! It’s so easy to substitute ingredients to change up the flavors of the granola. This is so tasty and easy that we’ve stopped buying granola.

  43. Tiana Crush says

    I think so – I live in Germany so they may not be the same as the ones you use. The ones I used are kind of pyramid-shaped, perhaps yours are flat like oats?

  44. Valerie Sloane says

    I made this almost as written and added turmeric and raw pumpkin seeds. Wow- it was so good! Pretty color, too. I want to make a gift version of this for a friend with nut allergies. What do you recommend I substitute so she can safely enjoy it? Thanks~

  45. Katherine W-S says

    I’ve made this recipe 4 times already and I simply love it! I enjoy it on my coconut yogurt or just like that as cereals. It’s also a great cute gift if you put it in a Masson jar. Thank you so much for the recipe!

  46. Taryn O'Connor says

    I tested the granola today to give as a gift to our school teachers. OMG, I loved it. Only variations were that I used rice bubbles instead of oats which was awesome. Think it creates less density and I only cooked for 24 mins leaving in the over for 5 with oven off and then out to cool.
    Thank you ~ definitely will be a regular thing in my house.

  47. Lisa says

    Made this and ate this today! Your recipes never disappoint and my favorite ones are definitely your granola recipes. All my friends love them as well – especially when I make the granola and they get to eat it. ;)

  48. Jess says

    So delicious! I made this recipe as written and am eating it now!

    For nuts, I used a mix of pecans and pepitas, for fruit, dried tart cherries, and almond butter, just based on what I had on hand. I might cut the sugar slightly next time for my palette, but it’s also delicious as is.

    For those commenting about the buckwheat groats, I used Bob’s Red Mill Buckwheat Groats (mostly just because the bulk bin was sold out) and the groats turned out delicious. Crunchy but not hard to chew in any way.

  49. Reanna says

    Yum. No words but yum. Having never made granola before, I didn’t know what to expect. This was a great first try! I did cut back on the sugar a little and it was plenty sweet. Thanks for another wonderful recipe!

  50. Adrienne Hall says

    Hi, I’m just wondering if I could use molasses instead of maple syrup. Thank you for your wonderful recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Adrienne! While you can typically replace maple syrup with molasses in a one-to-one ratio, we haven’t tried that with this recipe and can’t say how it would turn out. If you experiment, report back on how it goes!

  51. Danielle says

    Finally made this after meaning to since it was posted.

    OMG delicious! I’m so fussy about granola, but this is to die for. I used groats, oats, pepitas, cashews, pecans, chia seeds and coconut.

  52. Kelsey says

    The flavor was so good! But my buckwheat was really hard. I must have gotten kasha on accident? Can’t wait to try this with some for sure un toasted buckwheat!

  53. Sarah says

    I think so – I live in Germany so they may not be the same as the ones you use. The ones I used are kind of pyramid-shaped, perhaps yours are flat like oats?

  54. Sarah says

    The flavour was delicious (I used cashew butter when I made it) but the buckwheat was so hard and crunchy it was like eating a bowl of gravel. I’m thinking maybe I didn’t use the right type of buckwheat? I’m going to try and make it again using oats next time.

  55. Sandra Sauls says

    I’d never heard of buckwheat groats before so I was on a quest-and what a reward it was! This takes my breakfast parfait to a new level.

  56. Sharon says

    Loved this granola!
    Used 2 cups oats and 1 cup buckwheat, did a combo of mostly maple syrup with a little honey and added only 2tbsp sugar. Added pumpkin seeds and a combination of walnuts, almonds and pecans. Cooked for almost 1hr….the crunchier the better! And of course added the dry blueberries when done….heavenly! ??

  57. NewToThisCookingThing says

    I agree with NotVeryPreciseBaker: SO GOOD and does NOT need the extra sugar (bonus!) (I put two spoons of regular sugar and it’s veeeery sweet).
    I baked mine for way longer than the recipe, though (kept tossing it around every 10 minutes and used my nose as a sensor for doneness) because I like my granola super crunchy!
    Nuts used: wal, hazel, almonds (pulsed in mini food processor bc I lazy)
    Nut butters used: mix of peanut and almond
    Now I can’t stop eating it straight. Thanks a LOT ???
    But seriously, thank you for all the recipes and inspiration! ?

  58. NotVeryPreciseBaker says

    This granola is SO GOOD!!! I was actually trying to figure out what I could do with buckwheats, and this recipe saved me. I skipped anything coconut as I don’t like coconut and I am (oddly enough) allergic to coconut oil. I used olive oil and used a mixture of maple syrup and honey (ran out of maple syrup so used honey to fill up to 1/2 cup). Completely eliminated the sugar part. I did use peanut butter (crunchy style), which I think made the granola even better. It is sweet enough for me with just 1/2 cup of syrup. Love the crunchiness! It is now my favorite granola recipe, and it is so easy to make! It just came out of the oven and I can’t stop eating it….. Thanks for the recipe!!!! ?

  59. Sophie K. says

    Thanks for posting; I love all things buckwheat! In the future I would love to see a baked good that uses buckwheat flour.

    Question about granola formulation: The best granola is clumpy and has plenty of binding. What components in the wet ingredients do this? Just the maple syrup? If so, why don’t more recipes use something stickier like brown rice syrup?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      You’ve got it! The maple syrup acts as a binder and in this case you should be able to use brown rice syrup instead, if preferred. Let us know if you give it a try!

  60. Sarah says

    Best granola I’ve ever eaten, hands down. I swapped half the maple syrup for wildflower honey and used equal parts cashews, almonds and sunflower seeds for the nuts. It’s simply delicious. Every single bite has its own different depth of flavors; one bite is all a crunchy maple explosion, the next is softer with a hint of coconut, you eat a cashew, then taste the peanut butter and all that salty goodness, and then you get another sweet bite that goes hand-in-hand with the salty. I love this. Thanks for the recipe, and keep up the good work, because I adore this blog!

  61. Judi says

    I’ve been trying to think of different ways to incorporate more buckwheat into dishes and was so excited when I saw this recipe! First batch – delicious!!! Thank you! Also a huge fan of your dark chocolate sea salt granola recipe.

  62. Lena says

    I recently made a similar recipe with kashi (roasted groats), and even though I love cooked buckwheat, the buckwheat totally ruined it. It was too hard to chew, felt like I was going to break a tooth. Would using raw buckwheat make a difference? Should it be soaked first?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can soak it but it’s not necessary and in my experience it’s not worth the time and effort.

      • Lena says

        So, will using raw buckwheat yield a more chewable result than the roasted groats (Russian), even without soaking?

  63. Karen says

    OK, my batch is done. At first blush, it tastes heavy. All the buckwheat. I think I prefer a smaller ratio of buckwheat to oats. Another recipe I make uses 1/2 c buckwheat to 2 cups of oats. Works better for me. So lots of chewing ahead but on the positive side, lots of fibre for moving things along. I guess.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Karen, thanks for the feedback. I also prefer quite a bit of oats in my granola. But buckwheat is a great option for those trying to lessen their grain intake (as buckwheat is a fruit seed – weird, I know). Hopefully switching up the ratio works better next time!

  64. Amy Kaufman says

    Perfect timing for me too. I am learning how to make groats more appealing and tasty. I tried them once before – i think they were the raw/greenish color and the end result was tossed. bleck! I am now eating Bob’s Red Mill Groats hot cereal with chia and other spices and fruit and its ok. Do you have a brand of toasted groats you recommend? will try your granola!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Well we don’t buy toasted, usually just raw. And the ones we bought were from Natural Grocers!

  65. Yael says

    Dear Danna
    I’ve been getting your wonderful recepies for a while now, and love them. I’m stricktly vegan, and gluten intolerant, and never use any processed foods.
    Just wanted to share with you that I learned to bake my own sourdough bread with nothing but buckwheat, qinoa, water and salt. I grind my flour shortly before I use it, just in a simple Vitamix, even not the special flour grinder.
    You must try this bread, it’s amazing.
    Thank you for your fabulous work. The photos are the addicting part.

  66. Dani says

    Yumm! I’ll try this recipe tonight! I’ve been wanting to make granola for a while and this will be the one! Vey excited :)

  67. Mark says

    The recipe calls for raw buckwheat groats (which are generally a greenish color), which could mean either uncooked or unroasted, but the picture looks like roasted buckwheat groats. Could you please clarify.
    Many thanks for your great recipes!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Nope! They’re definitely raw. The brand we bought was Natural Grocers. There may be color variation depending on brand.

          • RUBEN says

            Having said that… I’m worried these may be TOO crunchy. Maybe I’ll test a very small batch first.

        • Joseph says

          Hi. Is there a way to make this a raw recipe? It looks so delicious! I think millet and cocoa nibs would be another great addition. Can you recommend a process using these ingredients and a dehydrator? If not, do any similar raw recipes come to mind?

  68. Brittany Audra @ Audra's Appetite says

    I literally have an unopened package of buckwheat groats sitting in my pantry that I have no idea what to do with. Problem solved! Love this idea; thank you!! :)

  69. Annalise says

    Oh sounds amazing! Thinking of making a few batches to give to friends for Christmas, in pretty sealed jars! (Summer Christmas in Australia, I can imagine this with fresh mango cheeks and coconut milk!) Do hope it lasts longer than a few weeks though.

  70. Jack Schiavone says

    This looks great! When are you creating an app? I would pay at least $10 for a well functioning app with all your recipes!