My buckwheat granola recipe is crunchy, wholesome and surprising light yet filling (and not too sweet). I was curious to see if I could make homemade buckwheat. I have been buying a brand of buckwheat granola here in the UK which is delicious. The creator in me believes fresh and homemade is better. If you have the time to make your own, you get more control over what goes into your granola. I have added buckwheat groats, porridge oats, puffed rice, sunflower seeds, pumpkin seeds, flax seeds, sesame seeds, chia seeds, coconut oil, maple syrup and spices. We serve our buckwheat granola with fresh fruit like bananas and my husband like adding dried cranberries.
Takes = 30 minutes + cooling
Makes = about 415g (50g per serve = 8 serves)
- Buckwheat groats – 3/4 cup (150g)
- Oats – 1/2 cup (50g)
- Sunflower seeds – 1/2 cup (70g)
- Pumpkin seeds – 1/2 cup (70g)
- Flax seeds – 2 tablespoons (20g)
- Sesame seeds – 2 tablespoons (16g)
- Melted coconut oil – 2 tablespoons
- Maple Syrup (or brown rice syrup, honey or your choice) – 3 tablespoons* add more if you prefer it sweeter
- Chia seeds – 1 tablespoon (11g)
- Ground cinnamon – 1 teaspoon
- Ground Cardamom (optional) – 1/2 teaspoon
- Puffed rice (like Rice Krispies/ Rice Bubbles) – 1 cup (30g)
- Optional add nuts too
- Dried fruit to serve
PREHEAT oven 150˚C fan-forced, 170˚C. Toast buckwheat, seeds and oats for 8 to 10 minutes on a large lined baking tray. Cool slightly. Melt coconut oil.
MIX in a large bowl all dry ingredients then pour over maple syrup and oil and mix until all the ingredients are coated.
BAKE in the oven for 20 minutes, you may like to toss the granola after 10 minutes. Once cooled toss in dried fruit. I prefer to add the fruit when I am eating my granola. Cool then store in a jar or container.