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!
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.
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).
We hope you LOVE this recipe. It’s:
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!
Everyday Buckwheat 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
- 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.
*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.