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Buckwheat Granola



2 cups buckwheat groats, soaked 8 hours or overnight and drained

2 cups rolled oats

1 cup unsweetened coconut flakes

4 cups seeds, nutes, and dried fruit of choice. I used the following:

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

1/2 cup chia seeds

1/2 cup almonds, chopped

1/2 cup pecans, chopped

1/2 cup dates, chopped

1/4 cup sesame seeds

1/4 cup flax seeds

1/2 cup cranberries

1/4 cup coconut oil

1/4 cup unsweetened sunflower butter (or nut/seed butter of choice)

3/4 cup honey

3/4 cup maple syrup

1 teaspoon salt

1 teaspoon cinnamon

1 tablespoon vanilla


Line two large baking sheets with parchment paper and preheat oven to 300 degrees.

In a large bowl, combine oats, buckwheat, flaked coconut, nuts, and seeds, setting aside dried fruits like cranberries for later.

In a small saucepan whisk together coconut oil, sunflower butter, honey, maple syrup, salt, and cinnamon. Bring mixture to a boil and keep at a steady boil for two minutes, stirring frequently. Remove from heat and add vanilla.

Pour hot mixture over oat mixture and stir to combine thoroughly. Spread mixture evenly over the two cookie trays.

Bake at 300 for about an hour, stirring up the mixture every 10 minutes.  Swap the trays halfway through.  Granola should be slightly brown and crispy.  It will crisp up more when it cools.


Let cool completely before breaking up into chunks and adding dried fruit.

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