Everyday Buckwheat Granola

Unless you have the chompers of a Brontosaurus I recommend skipping this recipe. I too had a random bag of buckwheat groats in the pantry and made this recipe and it’s is truly inedible especially if you have the life experience of knowing how expensive dentistry can be. I had to completely scrap it, add a ton of water, and cook it into a massive batch of porridge to make it edible. I don’t recommend.

Thank you so much for this incredible recipe!! I’ve just discovered that I can’t process the protein in oats, so I was desperately searching for an alternative to granola. This is crunchy and delicious and a perfect groatnola!!

I love buckwheat and had a lot i wanted to use up. So i made this the first time with all buckwheat groats. So good! A bit sweet for me so the 2nd time i made it, i used ½ buckwheat groats and ½ rolled oats, skipped the sugar altogether and cut back on the maple syrup. Absolutely fantastic. i have it with blueberries on top and unsweetened almond milk. i can’t recommend this recipe enough! (ps dont worry if it seems a little soft out of the oven…it crisps up nicely during the cool down).

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.

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.

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!

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 :)

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.

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.

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 :)

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!

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!

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!

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!

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!

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!

loved it!

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!

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!

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.

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 😊

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

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!

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!

Delicious, nice texture but a little too sweet for me, I would put maybe less sugar and maple syrup next time.

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. 💕
@realveganweightloss

This granola is a bit different from other granolas I usually make, but it so so good!!

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!!

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.

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!

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.

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!

I love this recipe! What a great crunch!

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

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.

Soooooo good! Definitely 5 stars!

Hi!
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?

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.

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.

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!

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.

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!

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.

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. ;)

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.

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!

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.

Delish!!! Crunchy, sweet, earthy, YUM!!! Another Winner!!!

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.

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.

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! ??

So crunchy and delicious!

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! ?

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!!!! ?

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!

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.

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.

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.
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