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Crunchy Buckwheat Granola

Author Kath Younger


  • 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
  • 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.