Maple Almond Buckwheat Granola

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Small bowl of buckwheat next to a baking tray of gluten-free granola

There’s a new sweet snack on the block and it’s stealing our hearts! This crunchy, maple-infused buckwheat granola is nutty, perfectly sweet, and totally oat-free (we see you, oat-free friends!). Oh, and accidentally oil-free, too!

This new twist has all the snackable perfection you know and love about the classic but with an epic flavor duo: cherry + almond. Just 9 ingredients and 30 minutes required! Let us show you how it’s done!

Almond butter, coconut flakes, buckwheat, chia seeds, almonds, maple syrup, cherries, cinnamon, salt, and almond extract

This buckwheat granola starts with a sweet, rich, salty combination of maple syrup, almond butter, salt, and cinnamon. Then we add one of our two leading ladies: almond extract (*round of applause*). We love the combo of almond and buckwheat, but if you’re not a fan of almond extract, you can use vanilla instead!

Stirring together maple syrup and almond butter in a bowl

Then it’s time for all the goodies! Toasty buckwheat groats (our other leading lady, welcome) combine with sliced almonds, coconut flakes, and chia seeds. The perfect balance of crunchy, sweet, nutty, and wholesome. Come to mama!

Stirring together buckwheat groats, sliced almonds, coconut flakes, and chia seeds.

After mixing, we spread the granola out into a single layer and bake, creating a super hunky, CHUNKY result. After baking, dried cherries (or another dried fruit of choice) are added for tart-sweet goodness. Done and dusted!

Granola spread on a baking sheet before baking

We can’t wait for you to try this granola! It’s:

Perfectly sweet
& Super snackable!

Enjoy it on its own, or with your milk or yogurt of choice. Handfuls straight to the face are also welcome and encouraged.

More Granola Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Pouring dairy-free milk into a bowl of oat-free buckwheat granola

Maple Almond Buckwheat Granola

Crunchy, perfectly sweet maple almond granola made with buckwheat! A delicious oat-free twist on classic, snackable granola. Just 9 ingredients required!
Author Minimalist Baker
Pouring dairy-free milk into a bowl of buckwheat granola
4.77 from 17 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 16 (~1/4 cup servings)
Course Breakfast, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3 Weeks


  • 2/3 cup maple syrup
  • 1/4 cup almond butter
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp almond extract
  • 2 cups raw buckwheat groats (hulled)
  • 1 cup sliced or slivered almonds
  • 3/4 cup coconut flakes (unsweetened)
  • 3 Tbsp chia seeds
  • 1/2 cup dried cherries (or other dried fruit of choice), roughly chopped (optional)


  • Preheat oven to 325 degrees F (162 C) and line a baking sheet with parchment paper.
  • To a large mixing bowl add the maple syrup, almond butter, salt, cinnamon, and almond extract and whisk until well combined. Add the buckwheat groats, almonds, coconut flakes, and chia seeds. Mix well with a spatula or spoon.
  • Transfer the granola to the prepared baking sheet and spread into an even layer.
  • Bake for 15 minutes, then remove from the oven and toss. It might seem quite moist and soft; this is normal! Bake for another 10-15 minutes or until dark golden brown and fragrant. Remove from the oven and let cool completely before adding the dried fruit (optional) and serving.
  • Enjoy with dairy-free milk or yogurt of choice! Leftovers keep in an airtight container for up to 1 week at room temperature, or in the refrigerator for up to 3 weeks.



*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 16 servings)

Serving: 1 (quarter-cup) serving Calories: 215 Carbohydrates: 30.9 g Protein: 5.2 g Fat: 9.3 g Saturated Fat: 2.8 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 3.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 81 mg Potassium: 201 mg Fiber: 4.9 g Sugar: 10.8 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 62 mg Iron: 1.4 mg

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My Rating:

  1. Gwen says

    This made a fantastic, perfectly crispy granola. I subbed ground flax for the chia bc it’s what I had and it worked out great.

    I used the dehydrator bc I don’t like having to watch it in the oven, even though it takes longer. After mixing in the morning, I spread it out on a silpat (it fit on one square Excalibur dehydrator tray) at about 120 degrees F. Flipped it at dinner time and switched to one of those mesh sheets to let air through. Then before bed, I broke it up in pieces and let it go till the morning when it had crisped up enough.

    For those who want it a little less crispy, if you make in the dehydrator, you can soak the buckwheat for a couple hours, drain it, then blend in the food processor with the other ingredients. And use the same process with the dehydrator I mentioned. I used to work at pure food and wine in NYC and that’s how they made their “buckwheat crispies” cereal. It will still be crispy, but a little more tender (and won’t get stuck in your teeth as much) than if you left the buckwheat whole. I kind of like both ways for different reasons.

  2. Lisa says

    This granola is delicious and easy to make. I’ve made it a few times now. I did reduce the maple syrup by half, as it was a little too sweet for me. Next time I’ll try adding a little more almond butter.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing, Lisa! We’re so glad you enjoy it with that modification! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Ami. Thanks so much for the lovely review! xo

  3. Janet says

    I liked this granola. It’s a nice change from the typical kinds I make with oats. I didn’t have almond extract so I used vanilla. I used pumpkin spice and added pumpkin seeds and chopped dried figs after cooling. Hard to stop eating as it was cooling! 😊

  4. Nicole says

    I just love an unconventional ingredient recipe so when I saw this I had to try it! The crunch and texture are awesome! I didn’t have almond butter or almond extract so I subbed peanut butter and vanilla for those. And the coconut flakes I had on hand were pre-toasted. Even so… all added up to a TASTY granola. Would make again! But will slightly reduce the maple next time as it’s a touch too sweet for my taste

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the great review and for sharing your modifications, Nicole!

  5. Nancy says

    I’ve been making granola for way over 40yrs….I’m 74. I’ve made raw as well as cooked. This is the easiest/least time consuming ever. Also, and most important, it’s the very best ever (tho we did love the raw…but took FOREVER to prep).

    I’ve now made this several times & have upped the almond butter, the coconut & nuts a bit and also added 1cup total of pepitas & sunflower seeds which get added to just about everything I make.
    The hard crunch which several reviewers did not like, turns out to be one of the finer features for us. It’s definitely hard, crunchy, never softens with milk & takes time to eat. All a good thing for this crowd. It’s just incredibly good! Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Such high praise from a granola expert, we’re blushing! Thanks so much for the review and for sharing your modifications, Nancy!

  6. Marty says

    the flavors and texture are off the hizzle … the best granola i’ve had … used pecans cause they’re so delicious- thnx 4 a great recipe

  7. Annie says

    SO GOOD! I hardly ever leave reviews but was so excited about this one. Love having an alternative to oats and the crunch with the groats is spectacular!

  8. Jennifer says

    Very delicious, and I love the crunch. I actually used half groats, half oats and the nuts I had on hand, which happened to be pistachios and pumpkin seeds.

  9. Atara Dahan says

    Way too hard and crunchy. You need to chew it a ton.
    Not even milk softens it.
    Otherwise fine, if not for the crunchiness would be 10/10

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Buckwheat is definitely crunchier than oats! If you prefer the more classic granola texture you could replace the buckwheat with oats in this recipe next time!

  10. Anna says

    “This is the best Granola I have ever tasted!”, says my teenage daughter. Thank you for sharing this amazing recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the lovely review, Anna. We are so glad you and your daughter enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  11. Lisa says

    I HAD to make this. I made my own almond butter because I had none – then toasted the buckwheat, almonds and coconut first, then added the fruit into the mix and baked it along with everything else. Perfect! I keep going back into the kitchen for a piece…wonderful!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re glad you enjoyed the flavor, Lyuba! You could try baking for less time to see if that helps. Or you could soak the buckwheat groats first, but the granola will probably not turn out crispy.

  12. Erin says

    This is my new favourite granola! So happy to have a new use for buckwheat groats. The texture is perfect and it makes the BEST clusters. Delicious flavour and crunch. Will be making this one again and again!

  13. Jessica says

    This was our first time trying the groats. We added in a handful of rye oats and flax seeds, sprinkling of ground ginger, but otherwise followed the recipe exact. Had a hard time keeping fingers out of the pan while it cooled and don’t expect it to last long. So good!

  14. Dana M Phelan says


    I loved the flavors, but found the buckwheat groats too hard for my liking. I’m interested in their nutritional value. Would you recommend a way to soften them? I’ve heard of soaking groats overnight, but then I don’t know if you could bake them into granola.

    Thank you for any thoughts! I love and use so many of your recipes <3

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy our recipes, Dana! You could try baking for less time to see if that helps. Or you could soak the buckwheat groats first, but the granola will probably not turn out crispy.

  15. Rebecca says

    This granola is delightful! Crunchy, toasty, and completely addictive. I reduced the maple syrup slightly and used oats instead of coconut because I didn’t have any on hand. I didn’t have a chance to add dried fruit because my household descended on the granola while it was still hot in the pan and has been snacking on it like trail mix. Will definitely be making this recipe again and again.

  16. Curt says

    You just posted a granola recipe? How did you know my mother-in-law is visiting?

    So I made this, but did not eat it. I was going to use it as a salad topping (yes, folks, granola is awesome on salad), but I took it out of then oven, then took my puppy outside, and when I came back less than an hour later she had eaten practically the whole batch!!! So I presume it’s good.

  17. Lyn says

    Buckwheat grouts..aren’t they dried and tooth breaking hard???? And you’re using them without any kind of softening…I must be missing something…thanks for your reply.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lyn, no, they’re not tooth breaking hard in our experience. Buckwheat groats are hulled, which removes the hard outer shell.

    • Terrie Canfield says

      Is there a substitution for the buckwheat groats? I’d like to make this, but I can’t find the buckwheat. Thanks for your wonderful vegan recipes!

      • Lindsay says

        Sounds delicious! Is the Almond extract imperative to the recipe? Can it be substituted with anything else? Love your recipes! Thanks!!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Lindsay! The almond extract just gives the granola an almond flavor, however you could just substitute vanilla extract!