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You are here: Home / Recipes / Oatmeal Recipes / Crunchy Buckwheat Granola

July 31, 2010

Crunchy Buckwheat Granola

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%.

IMG_8695 (640x427)

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 🙂

Print Pin

Crunchy Buckwheat Granola

Author Kath Younger

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.

IMG_8677 (640x427) (2)

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.

IMG_8686 (640x427) (2)

IMG_8684 (640x427) (2)

Cool completely before putting into a container.

IMG_8687 (640x427) (2)

IMG_8694 (640x427)

More Granola Recipes

  • Delicious, Crunchy Caramelized Granola
  • Crunchy Tahini Granola
  • Golden Turmeric Granola

More posts from Kath:

Filed Under: Oatmeal Recipes, Recipes

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Comments

  1. Sonia @ Master of Her Romaine says

    July 31, 2010 at 7:24 pm

    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!

    Reply
  2. Ashley says

    July 31, 2010 at 8:33 pm

    Oooooo I love buckwheat! Can’t wait to give this recipe a whirl

    Reply
  3. Molly says

    July 31, 2010 at 8:52 pm

    Should I use sweetened or unsweetened coconut?

    Reply
    • Kath says

      July 31, 2010 at 8:57 pm

      Either

      Reply
  4. maryamn says

    August 1, 2010 at 4:34 am

    Do you use buckwheat groats?

    Reply
    • Kath says

      August 1, 2010 at 8:28 am

      They were little hershey kiss shaped things.

      Reply
  5. Amanda says

    August 1, 2010 at 8:10 am

    Is the buckwheat pancake mix the same thing ? Sorry if this is a silly question

    Reply
    • Kath says

      August 1, 2010 at 8:29 am

      Not the same thing at all 🙂 That’s probably pulverized buckwheat – possibly with leaveners added to it.

      These are whole, dry, raw buckwheat …groats?

      Reply
  6. Josie says

    August 1, 2010 at 8:20 am

    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.

    Reply
  7. Ally (Girl V Food) says

    August 1, 2010 at 8:51 am

    This looks SO good. If I didn’t have a bajillion granolas already I’d totally make this in a minute!

    Reply
  8. Jordan says

    August 1, 2010 at 9:28 am

    This sounds so simple and yummy! I think I’ll make it soon, and use chopped dried apricots! I LOVE dried apricots in granola. 🙂

    Reply
  9. A says

    August 1, 2010 at 10:47 am

    I just made this! Amazing! Except i subbed the canola oil with coconut oil

    Reply
  10. Erika @ Food, Fitness, & Fun says

    August 1, 2010 at 2:41 pm

    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!

    Reply
    • Kath says

      August 1, 2010 at 2:43 pm

      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” 🙂

      Reply
      • Erika @ Food, Fitness, & Fun says

        August 1, 2010 at 2:44 pm

        Haha! Okay thanks for the info! 😀

        Reply
  11. The Vegan Tiffin says

    August 2, 2010 at 5:40 am

    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!

    Reply
  12. Kim says

    August 2, 2010 at 8:14 pm

    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!

    Reply
    • Kath says

      August 2, 2010 at 8:16 pm

      Maybe 2 weeks or so?

      Reply
  13. Denise says

    August 3, 2010 at 6:59 am

    I’m not sure if I should use whole buckwheat or hulled (groats). I’ve never used buckwheat before, just the flour.

    Reply
  14. kelly burnett says

    August 3, 2010 at 8:22 am

    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 🙂

    Reply
  15. Sara says

    August 4, 2010 at 3:31 am

    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!

    Reply
  16. Anne says

    August 14, 2010 at 7:28 am

    I just made this (subbing brown rice syrup for the honey), and it’s delicious (and crunchy!) Thanks for the recipe.

    Reply
  17. blair says

    August 15, 2010 at 4:40 pm

    making it right now…smells so good!

    Reply
  18. Canadian says

    August 16, 2010 at 12:52 pm

    Sounds like a great recipe! What kind of buckwheat do you mean though? Groats, kasha, rolled buckwheat flakes, buckwheat flour?

    Reply
    • Canadian says

      August 16, 2010 at 12:55 pm

      Never mind, I see you said groats up above.

      Reply
  19. Sarah B says

    August 17, 2010 at 11:45 am

    Ummmm… yes please! So making this tonight!

    Reply
  20. halley says

    September 10, 2010 at 8:17 pm

    I cannot find buckwheat. Can I just omit it, or should I replace it with more regular oats?

    Thanks!
    -halley

    Reply
    • Kath says

      September 10, 2010 at 9:06 pm

      You CAN just swap the buckwheat for the oats, but the buckwheat is what makes it the best granola ever!

      Reply
      • halley says

        September 12, 2010 at 2:17 pm

        I found some buckwheat and made it this morning! Thanks a bunch for the recipe- this stuff is amazing 🙂

        Reply
  21. Marina says

    September 14, 2010 at 5:23 am

    Hi Kath, I really want to make this today, and I was wondering if I could substitute melted butter instead of oil?
    Tnx 🙂

    Reply
    • Kath says

      September 14, 2010 at 8:58 am

      I think that would taste just great!

      Reply
  22. Arlene says

    September 15, 2010 at 5:11 pm

    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.

    Reply
  23. Kim says

    September 24, 2010 at 12:44 pm

    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!

    Reply
  24. Miquel says

    October 4, 2010 at 7:19 am

    Is the raw buckwheat, buckwheat flour or grain? Is this found in a coop or healthfood store?

    Reply
    • Kath says

      October 4, 2010 at 8:11 am

      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

      Reply
      • Miquel aka Chef Claude says

        October 5, 2010 at 9:31 pm

        Whole Foods had it in their bulk section under buckwheat groats. Very inexpensive.

        Reply
  25. Tine (Belgium) says

    November 2, 2010 at 1:04 pm

    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!

    Reply
  26. Frederique @ The Lemon Aid says

    November 2, 2010 at 11:59 pm

    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 🙂

    Reply
  27. Eating Bird Food says

    January 30, 2011 at 2:12 pm

    I made a batch of this granola yesterday! It’s delicious – thanks for the recipe.

    Reply
  28. Viki says

    February 8, 2011 at 10:17 pm

    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?

    Reply
    • KathEats says

      February 8, 2011 at 10:19 pm

      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.

      Reply
  29. Karen says

    February 28, 2011 at 10:39 pm

    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!

    Reply
  30. julia f says

    March 22, 2011 at 10:06 am

    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!

    Reply
  31. priscylla says

    September 11, 2011 at 2:47 pm

    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!

    Reply
  32. marcy says

    February 5, 2012 at 6:31 pm

    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.

    Reply
  33. Eric says

    February 27, 2012 at 10:30 pm

    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.

    Reply
    • KathEats says

      February 27, 2012 at 10:42 pm

      Thanks Eric!

      Reply
  34. Petra says

    March 19, 2012 at 9:32 am

    Hi, I also wondered if they should be soaked before cooking -the buckwheat? Since they’re so hard and..raw 🙂

    Reply
    • KathEats says

      March 19, 2012 at 1:22 pm

      Mine were crunchy and edible as they were, so I don’t think they need to be

      Reply
  35. Sandy says

    April 14, 2012 at 12:05 am

    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!!

    Reply
  36. Jade says

    June 1, 2012 at 6:50 am

    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!

    Reply
  37. matan says

    August 6, 2012 at 7:06 pm

    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

    Reply
    • KathEats says

      August 6, 2012 at 7:09 pm

      Cooking time is an hour

      Reply
  38. NicS says

    September 12, 2012 at 9:56 pm

    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 🙂

    Reply
    • KathEats says

      September 13, 2012 at 4:29 am

      I think you would probably want some sticky binder, butt I’m not quite sure what would work. It’s a pretty loose Granola

      Reply
  39. Joleen says

    November 1, 2012 at 10:43 am

    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!

    Reply
    • KathEats says

      November 1, 2012 at 10:59 am

      No need!

      Reply
  40. Dee says

    December 21, 2012 at 9:00 pm

    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!

    Reply
  41. Chocolate Tort says

    January 20, 2013 at 1:52 pm

    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.

    Reply
  42. Lauren says

    February 1, 2013 at 9:14 pm

    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 🙂

    Reply
    • KathEats says

      February 1, 2013 at 9:28 pm

      Yeah anything puffed like millet or brown rice

      Reply
      • Lauren says

        February 3, 2013 at 2:01 pm

        thanks so much! can’t wait to try it! 🙂

        Reply
  43. Julia says

    March 25, 2013 at 8:36 am

    I live in Russia and we can not buy these ingredients even in Moscow=(

    Reply
    • Anna says

      April 10, 2013 at 9:31 am

      Hi Julia,

      thats weird, in Russia they grow a lot of buckwheat, about1 Mio per year. Regards!

      Reply
  44. Anna says

    April 10, 2013 at 8:31 am

    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

    Reply
  45. Blair K. says

    May 20, 2013 at 2:29 pm

    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.

    Reply
  46. Kathy says

    October 6, 2013 at 1:41 pm

    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!

    Reply
  47. Christine says

    November 25, 2013 at 2:36 am

    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 🙂

    Reply
    • KathEats says

      November 25, 2013 at 6:43 am

      No need for soaking!

      Reply
  48. Jacqueline says

    April 26, 2014 at 9:50 pm

    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!

    Reply
  49. Amy says

    July 11, 2014 at 5:50 am

    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!

    Reply
  50. Jen says

    August 14, 2014 at 4:21 pm

    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?

    Reply
  51. Dee says

    September 29, 2014 at 6:02 am

    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??

    Reply
    • KathEats says

      September 29, 2014 at 6:04 am

      They get toasted to a crunch in the oven so that makes them tasty!

      Reply
  52. Dee says

    September 29, 2014 at 6:03 am

    Thank you by the way!

    Reply
  53. laura says

    October 20, 2014 at 1:09 pm

    Hi. Do you happen to know the carb count? It is delicous granola.

    Reply
  54. Gabriella says

    November 5, 2014 at 3:44 pm

    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!

    Reply
  55. Erica says

    February 23, 2015 at 11:29 am

    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!

    Reply
    • KathEats says

      February 23, 2015 at 12:05 pm

      I think any oil would work

      Reply
  56. Jenika says

    April 20, 2015 at 10:23 pm

    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!

    Reply
  57. Rachael says

    March 3, 2016 at 6:35 am

    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.

    Reply
  58. alice retz says

    March 8, 2016 at 4:00 pm

    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.

    Reply

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