Crunchy Buckwheat Granola
I first had this granola when we visited Charlottesville and stayed at the South Street Inn. They were kind enough to give me the recipe. Their original recipe makes a ton, so I cut it down to 25%.
This granola is extremely crunchy thanks to buckwheat and sunflower seeds. Kind of like grapenuts!
Makes 1 stuffed quart sized mason jar worth – minus a 1/4 cup for the cook 
Crunchy Buckwheat Granola
DRY
- 2 cups raw rolled oats
- 1/4 cup whole raw almonds [OR any nuts you like]
- 3/4 cup raw buckwheat
- 3/4 cup raw sunflower seeds
WET
- 1/4 cup canola oil [OR coconut oil - which rocked!]
- 1/4 cup honey [OR a mixture of honey + maple syrup - highly recommended!]
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 tsp vanilla
MIX INS [Optional]
- 3/4 cup coconut
- 1/2 cup currants, raisins, cranberries or other dried fruit of choice
Combine all except coconut and dried fruit in a big metal bowl.
Bake at 300* for one hour in the large metal bowl (or a 9×9 metal baking pan). Stir every 30 minutes. Color should be golden brown. Remove from oven and stir in coconut and currants (these will toast a little from being with the other ingredients). Stir every half our or so while cooling – the granola will clump together and some will stick to the bottom. It’s ok.
Cool completely before putting into a container.
{ 66 comments… read them below or add one }
Oh my gosh this looks fabulous! I have some buckwheat in the pantry and couldn’t decide what to do with it…thanks for the recipe!
Oooooo I love buckwheat! Can’t wait to give this recipe a whirl
Should I use sweetened or unsweetened coconut?
Either
Do you use buckwheat groats?
They were little hershey kiss shaped things.
Is the buckwheat pancake mix the same thing ? Sorry if this is a silly question
Not the same thing at all
That’s probably pulverized buckwheat – possibly with leaveners added to it.
These are whole, dry, raw buckwheat …groats?
I just started reading your blog and LOVE it. Question: On a normal day, do you keep track of your calories? If so, I would love to know the nutritional value for one serving of what looks like a delicious granola recipe.
This looks SO good. If I didn’t have a bajillion granolas already I’d totally make this in a minute!
This sounds so simple and yummy! I think I’ll make it soon, and use chopped dried apricots! I LOVE dried apricots in granola.
I just made this! Amazing! Except i subbed the canola oil with coconut oil
Do all the ingredients have to be “raw” or could I just get regular rolled oats, almonds, etc.?
Thanks for the recipe – It looks yummy!
The ones you mentioned are fine.
I put raw because then someone would ask me if they’re supposed to cook the oats into oatmeal before making [or something!] if I just put “oats”
Haha! Okay thanks for the info!
I am soooo making this for my husband tomorrow! I was wanting to make him some granola over the weekend, but got lazy just thinking about it. This looks really easy, and we already have the ingredients! Thanks for sharing the recipe!
Hi Kath,
Just catching up on my reading and I’m excited to see that I have all of the ingredients to make this granola tomorrow! Quick question- about how long do you think this granola will last? I’ve never made homemade before and I don’t know how long it will be good.
Thanks for sharing!
Maybe 2 weeks or so?
I’m not sure if I should use whole buckwheat or hulled (groats). I’ve never used buckwheat before, just the flour.
I just made this last night and it is delicious! I’ve never had buckwheat before…the crunch to this granola is awesome! Thanks for the great recipe and a hug from my husband who LOVED it this morning
Hey Kath, I just made this recipe for granola last night. It’s soooooo good! Unfortunately, I didn’t have any buckwheat, and am not sure where to find it (i’m in germany). BUT, I did have some raw organic quinoa, and threw that in instead, along with some oat bran. It’s WONDERFUL!! Thank you so much, for posting the recipe. It was so nice of the B&B in C’ville to give it to you. I can’t wait to try it with buckwheat if I can ever find any. Hugs!
I just made this (subbing brown rice syrup for the honey), and it’s delicious (and crunchy!) Thanks for the recipe.
making it right now…smells so good!
Sounds like a great recipe! What kind of buckwheat do you mean though? Groats, kasha, rolled buckwheat flakes, buckwheat flour?
Never mind, I see you said groats up above.
Ummmm… yes please! So making this tonight!
I cannot find buckwheat. Can I just omit it, or should I replace it with more regular oats?
Thanks!
-halley
You CAN just swap the buckwheat for the oats, but the buckwheat is what makes it the best granola ever!
I found some buckwheat and made it this morning! Thanks a bunch for the recipe- this stuff is amazing
Hi Kath, I really want to make this today, and I was wondering if I could substitute melted butter instead of oil?
Tnx
I think that would taste just great!
Just took out of oven – fantastic!
I used organic roasted buckwheat and although I want to limit both sugar and splenda, I used sugar free maple syrup in place of honey.
I just made this granola– I love it! I couldn’t find raw buckwheat, so I used kasha (roasted buckwheat groats). I was a little worried that the pre-toasted buckwheat would burn before the rest of the batch dried out, but it turned out great. I also used coconut oil, and added a dollop of pumpkin puree to the wet ingredients and I think it added a nice subtle pumpkin flavor. This recipe is a keeper– yum!
Is the raw buckwheat, buckwheat flour or grain? Is this found in a coop or healthfood store?
I’m pretty sure what I bought is raw buckwheat (not flour). It’s crunchy. I bought it at a health food store. It MIGHT be roasted buckwheat, but Matt thinks it’s raw
Whole Foods had it in their bulk section under buckwheat groats. Very inexpensive.
Hi Kath,
Just tried your recipe and made a huge bowl with greek yoghurt and this delicious crunchy granola. In one word: Fantastic!
Thanks for your inspiration!
Hi Kath!
Ive been reading you for a while and you have inspired me to blog! I <3 your oatmeal and I tried making this recipe tonight…with success! Its delicious! I used peanut oil and buckwheat honey as well as "quick" Quaker oats as opposed to raw because that's what I had on hand and it worked quite well!
I will be posting soon about pumpkin and will be linking to a few of your recipes…just cause they are so awsome!
Keep inspiring us all
I made a batch of this granola yesterday! It’s delicious – thanks for the recipe.
Hi Kath
This granola was so good. Thanks so much! I was wondering how long it keeps in the jar (not that it lasted very long!) Also, can it be used as a breakfast cereal?
I can definitely be a breakfast cereal!!
It keeps in my house for at least a week – sometimes longer. I haven’t had it go bad on me.
I made this yesterday and it was awesome! I agree, the coconut oil rocked! I had it this morning on my oats and had to hide it in the closet out of site! Lol. Thanks for the great recipe!
I made this last night (for breakfast this morning) and it was great – I’ve been disappointed in other buckwheat groat recipes but this totally redeemed them! Thanks!
thank you for this lovely recipe! I followed your recipe and it was incredible! Hope to see more recipes! I am just starting to learn how to eat more clean and this is definity an amazing site!
I made this granola earlier today and can’t believe how wonderful it is. Added dried blueberries and substituted pine nuts for sunflower seeds because I had them in the pantry. This will be a regular in our home. Thanks for the recipe.
For those who inquired about the nutritional info – I ran a quick spreadsheet calc:
Serving of 1/2 cup has 410 calories with all of the recommended addins.
One thought: what if the buckwheat groats are soaked in water before baking? Same with the oatmeal. This might help to give the granola a lighter body.
Great recipe – thanks for sharing Kathy.
Thanks Eric!
Hi, I also wondered if they should be soaked before cooking -the buckwheat? Since they’re so hard and..raw
Mine were crunchy and edible as they were, so I don’t think they need to be
Oh my goodness, this is soooo yummy!! I have been googling for a great recipe to use raw buckwheat in. I bought it as I heard it was good for you, but then struggled to find any nice recipes to use it in, but this is amazing! Thanks so much!!
I made this with extra almonds (yum) and replaced the maple/honey with agave. I’d use more agave next time, it’s a very subtle sweetness. The buckwheat adds a really interesting texture, almost like grape nuts!
How long will this take to cook because im doing this for a project for cooking and only have 50 mins.
Awesome recipe though, cant wait to cook it.
P.s Do you think it would go well with yoghurt?
haha.
Thank you
Cooking time is an hour
Kath Eats,
Sounds great, I can’t wait to try this!
I’d like to (also) try making bars (for eating on the run).
Can you suggest how I could make bars from this (what would I add to make it all stick together?).
Thanks
I think you would probably want some sticky binder, butt I’m not quite sure what would work. It’s a pretty loose Granola
Should I store this in the fridge? I’m looking forward to making this this weekend. I will have to go and find the buckwheat groats. There is a co-op in a nearby town that will have it I’m sure.
Thanks!
No need!
This granola was good! I dehydrated it for 8 hours and it was crunchy and oh so delicious! Thanks for a great vegan breakfast recipe!
This has become a staple in my pantry ever since I bought a bag of groats and proceeded to stare at it in perplexity. I love a sprinkle atop plain yogurt with a drizzle of honey in the mornings, and Sweetie eats it by spoonful at work.
This looks delicious but I can’t eat oats! Can you think of anything that may be a good substitute? Maybe puffed brown rice? Thanks
Yeah anything puffed like millet or brown rice
thanks so much! can’t wait to try it!
I live in Russia and we can not buy these ingredients even in Moscow=(
Hi Julia,
thats weird, in Russia they grow a lot of buckwheat, about1 Mio per year. Regards!
Hi Kath,
I love your website and your recipes. I found this granola by chance while I was browsing through the website. Today I wanted to make it but I had some difficulties finding it. I was looking under “recipes” for “buckwheat” and “granola” but couldn’t find it. I think it would be more useful to categorize some recipes differently.
Very kind regards from Germany
Anna
Nice website! I bet this would also be great with pomegranate molasses for some of the sweetener. A couple months ago, I was experimenting with Sodium Girl’s low salt granola recipe (no buckwheat in hers; that was my own “Slovenian” touch, along with a few other additions.) She uses pomegranate syrup a lot and it adds a distinctive tang.