This buckwheat granola has an incredible crunch to it! The earthy buckwheat “pebbles” plus chewy dried fruit and crunchy nuts are an amazing combination on top of yogurt, smoothies, and more.
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
Ingredients
- 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
Instructions
- 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.
How to make buckwheat granola
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.
Sonia @ Master of Her Romaine says
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!
Ashley says
Oooooo I love buckwheat! Can’t wait to give this recipe a whirl
Molly says
Should I use sweetened or unsweetened coconut?
Kath says
Either
maryamn says
Do you use buckwheat groats?
Kath says
They were little hershey kiss shaped things.
Amanda says
Is the buckwheat pancake mix the same thing ? Sorry if this is a silly question
Kath says
Not the same thing at all 🙂 That’s probably pulverized buckwheat – possibly with leaveners added to it.
These are whole, dry, raw buckwheat …groats?
Josie says
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.
Ally (Girl V Food) says
This looks SO good. If I didn’t have a bajillion granolas already I’d totally make this in a minute!
Jordan says
This sounds so simple and yummy! I think I’ll make it soon, and use chopped dried apricots! I LOVE dried apricots in granola. 🙂
A says
I just made this! Amazing! Except i subbed the canola oil with coconut oil
Erika @ Food, Fitness, & Fun says
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!
Kath says
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” 🙂
Erika @ Food, Fitness, & Fun says
Haha! Okay thanks for the info! 😀
The Vegan Tiffin says
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!
Kim says
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!
Kath says
Maybe 2 weeks or so?
Denise says
I’m not sure if I should use whole buckwheat or hulled (groats). I’ve never used buckwheat before, just the flour.
kelly burnett says
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 🙂
Sara says
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!
Anne says
I just made this (subbing brown rice syrup for the honey), and it’s delicious (and crunchy!) Thanks for the recipe.
blair says
making it right now…smells so good!
Canadian says
Sounds like a great recipe! What kind of buckwheat do you mean though? Groats, kasha, rolled buckwheat flakes, buckwheat flour?
Canadian says
Never mind, I see you said groats up above.
Sarah B says
Ummmm… yes please! So making this tonight!
halley says
I cannot find buckwheat. Can I just omit it, or should I replace it with more regular oats?
Thanks!
-halley
Kath says
You CAN just swap the buckwheat for the oats, but the buckwheat is what makes it the best granola ever!
halley says
I found some buckwheat and made it this morning! Thanks a bunch for the recipe- this stuff is amazing 🙂
Marina says
Hi Kath, I really want to make this today, and I was wondering if I could substitute melted butter instead of oil?
Tnx 🙂
Kath says
I think that would taste just great!
Arlene says
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.
Kim says
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!
Miquel says
Is the raw buckwheat, buckwheat flour or grain? Is this found in a coop or healthfood store?
Kath says
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
Miquel aka Chef Claude says
Whole Foods had it in their bulk section under buckwheat groats. Very inexpensive.
Tine (Belgium) says
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!
Frederique @ The Lemon Aid says
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 🙂
Eating Bird Food says
I made a batch of this granola yesterday! It’s delicious – thanks for the recipe.
Viki says
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?
KathEats says
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.
Karen says
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!
julia f says
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!
priscylla says
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!
marcy says
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.
Eric says
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.
KathEats says
Thanks Eric!
Petra says
Hi, I also wondered if they should be soaked before cooking -the buckwheat? Since they’re so hard and..raw 🙂
KathEats says
Mine were crunchy and edible as they were, so I don’t think they need to be
Sandy says
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!!
Jade says
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!
matan says
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
KathEats says
Cooking time is an hour
NicS says
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 🙂
KathEats says
I think you would probably want some sticky binder, butt I’m not quite sure what would work. It’s a pretty loose Granola
Joleen says
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!
KathEats says
No need!
Dee says
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!
Chocolate Tort says
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.
Lauren says
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 🙂
KathEats says
Yeah anything puffed like millet or brown rice
Lauren says
thanks so much! can’t wait to try it! 🙂
Julia says
I live in Russia and we can not buy these ingredients even in Moscow=(
Anna says
Hi Julia,
thats weird, in Russia they grow a lot of buckwheat, about1 Mio per year. Regards!
Anna says
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
Blair K. says
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.
Kathy says
This is a great recipe! I had to make 2 batches though, because the first one burned and tasted off. Could’ve been the pan, or maybe my oven runs hot, but I found that leaving it longer than 10 minutes scorched the sides. The second time around I checked and stirred it every 5 minutes, and didn’t bake it as long. I also saved the cinnamon until after it came out of the oven. That time it turned out perfectly!
Christine says
Hi Kath,
I just bought raw buckwheat today and I was wondering if i can activate it and then bake it after or if theres no need for soaking at all?
thanks so much! love your website 🙂
KathEats says
No need for soaking!
Jacqueline says
Have made your recipe a few times now…hands down the best granola ever. Thanks for sharing. You have provided us with many bowls of happiness!
Amy says
I made this and it wad delicious!
I made 3 tweaks:
– used vanilla sugar in place of honey / maple syrup (as didn’t have any in cupboard)
– instead of 3/4 cup almonds, i added 1/4 cup cacao nibs and 1/2 cup almonds
– used shredded coconut (as suggested)
great recipe and if you like your granola as a garnish – makes at least 30 portions!
Jen says
A friend made this for me and it is so yummy! I’m trying not to use any oil/butter in my diet. I’m sure the moisture is needed in this recipe. Any suggestions for a replacement?
Dee says
Hi, recipe sounds great! Just a quick question, shouldn’t the buckwheat groats be cooked prior before using in the recipe? I have just assumed since I have read this countless times on how to prep buckwheat and eat buckwheat??
KathEats says
They get toasted to a crunch in the oven so that makes them tasty!
Dee says
Thank you by the way!
laura says
Hi. Do you happen to know the carb count? It is delicous granola.
Gabriella says
Buckwheat should always be soaked before cooking – not soaking makes digestion very hard and you lose out on a lot of the nutrients. If you have time, sprouting is even better – but just soaking overnight then rinsing very well will dramatically increase their nutritional benefits as well as facilitate digestion. Great recipe, thank you!
Erica says
Hi Kath!
Great recipe, thank you! What is your opinion on substituting avocado oil? I am allergic to coconut and am always testing out possible substitutions.
Thanks!
KathEats says
I think any oil would work
Jenika says
I’ve made this recipe probably 5-6 times now! Tonight’s batch was walnuts and dates. Next time it’ll be apple and raisins. Then coconut and chocolate…cannot wait!
Thanks for posting this recipe, Kath! It’s a keeper!
Rachael says
Hello, this is truely an amazing recipe. I love all the comments but laugh when I read the questions about how long it will last … mine doesn’t last because it gets eaten by everyone so quickly. Just made another double batch to keep my sone going and for girlfriends coming round on the weekend. Thank you.
alice retz says
I make my own granola but nuts, such as pecans, raw almonds, cashews, etc, should not be cooked. The kernal of life in each nut is killed by cooking. Add the nuts after.