This buckwheat granola is the perfect way to start the day. It’s slightly sweet, nutty, crunchy, and easier to digest than traditional granola. The recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.
Buckwheat is the perfect choice for granola.
Millions of people around the world start their morning with oatmeal, overnight oats, muesli, or some other oat-based breakfast. There’s nothing wrong with that, but buckwheat may be a better choice for many people.
Unlike oats, buckwheat is not a cereal grain but a pseudo-cereal. In other words, it’s not related to grasses at all. It’s a seed (buckwheat seeds are also called groats). This distinction is one reason that pseudocereals – including amaranth, chia, and quinoa – are so popular. Like oats and other whole grains, pseudo-cereals are fiber-dense, but they’re not as hard on the intestinal lining and, therefore, easier to digest.
So, next time you reach to buy a bag of oats at the grocery store, reach for a bag of buckwheat instead! Try it out and see if you like buckwheat’s flavor and texture, and pay attention to how you feel after eating it.
Tips for Making Buckwheat Granola
There’s so much room for creativity when making granola. I switch up the ingredients all the time, but here are the ingredients I use most often:
- Buckwheat groats: I love using buckwheat in granola because it adds a satisfying crunch and nuttiness. Always use raw (untoasted) buckwheat, which has a relatively mild taste, a crunchy texture that becomes powdery when you bite into it, and a light, slightly green color. Avoid toasted buckwheat, which has a strong earthy flavor, a hard, crunchy texture, and a brown color. I like to use sprouted buckwheat, but it’s not necessary. Also, I should mention that buckwheat groats don’t really soften in liquid; they stay crunchy, which I LOVE! However, if you prefer the more classic granola texture (aka granola that softens in liquid), substitute half of the buckwheat groats for rolled oats.
- Almonds: I used sliced almonds, but feel free to use any nuts you like – hazelnuts, pecans, walnuts …
- Pumpkin seeds: just like with the nuts, you can use any (non-gelatinous) seeds you like – sunflower seeds, sesame seeds, hemp seeds, etc.
- Chia seeds: if you’re wondering whether you can put chia seeds into granola, the answer is ‘yes’! Chia seeds develop a subtle crunch when baked, which adds a nice texture. You can use black chia seeds or white chia seeds.
- Maple syrup: a liquid sweetener acts as another binder in this recipe while also giving the granola sweet touch. You can use any liquid sweetener you like, although the stickier the sweetener, the better.
- Almond butter: using nut butter in homemade granola is a great way to add richness and help create granola clusters. Creamy – as opposed to stiff – almond butter is ideal for coating the dry ingredients evenly. If all you have is natural peanut butter, feel free to use it.
- Dried blueberries: dried fruit is optional, but I like the balance of sweet and tart flavors. Dried blueberries are amazing, but dried cherries, cranberries, or other tart fruit would also work well.
How to Make Buckwheat Granola
Making homemade granola couldn’t be any easier. Mix, spread, and bake:
- Mix. Add the buckwheat, almonds, pumpkin seeds, chia seeds, maple syrup, and almond butter to a large mixing bowl and mix to combine. All the dry ingredients should be well coated.
- Bake. Transfer the granola to a parchment paper-lined baking sheet and spread it into an even layer. Bake the buckwheat granola at 300°F/149°C until fragrant and golden brown, for about 30 minutes. The granola can quickly go from golden to burnt, so keep an eye on it.
- Let cool. Let the granola cool completely before adding the dried fruit (optional).
How to Serve Homemade Granola
Granola doesn’t have to be mixed into something to become delicious. It’s great on its own, especially when you want a quick crunchy bite throughout the day.
But of course, the classic way to serve granola is with milk – almond milk is my go-to for cereal or yogurt. I also like to use granola as a topping for smoothie bowls, yogurt parfait, chia pudding, or even ice cream!
How to Store Buckwheat Granola
- Storing at room temperature: transfer the granola to an airtight container and store it in a cool, dark, dry place, away from direct sunlight, moisture, and strong scents.
- Freezing: transfer the granola to an airtight container and freeze it for up to 3 months.
More Homemade Granola Recipes
Having a healthy breakfast on hand is always a good idea. Here are a few more grain-free granola recipes to choose from:
- Nut & seed granola:
- Amaranth granola: coming soon!
- 2 cups buckwheat groats
- 1/2 cup almonds , sliced
- 1/2 cup pumpkin seeds
- 1/4 cup chia seeds
- 1/2 cup maple syrup
- 1/3 cup almond butter
- 1/2 cup dried blueberries (optional)
- Mix. Add the buckwheat groats, almonds, pumpkin seeds, chia seeds, maple syrup, and almond butter to a large mixing bowl and mix to combine. All the dry ingredients should be well coated.
- Bake. Transfer the granola to a parchment paper-lined baking sheet and spread it into an even layer. Bake the buckwheat granola at 300°F/149°C until fragrant and golden brown, for about 30 minutes. The granola can quickly go from golden to burnt, so keep an eye on it. The granola will still be soft when it's done baking, but it will harden once it cools.
- Let cool. Let the granola cool completely before adding the dried fruit (optional).
- Store. Leftover granola keeps well in an airtight container in a cool, dark, dry place, away from direct sunlight, moisture, and strong scents. For longer-term storage, freeze in an airtight container for up to 3 months.
Just had to express my gratitude to you for all you did to share this fantabulous buckwheat granola. WE LOVE IT!!! Such a fun recipe to switch things a bit too. You are amazing! We call you Practically Perfect Petra in our home because you have helped us out so much with our dietary changes. Sending hugs and love and gratitude! Thank you once again!!!
Aw, you’re too kind, Joyce! So happy you love the recipe! Thank you for taking the time to share your feedback!
I love all your recipes and how you explain them so well, including the nutritional value. I also appreciate how you have some lovely and relevant photos but not so many that it feels like I have to scroll for hours to get to the recipe.
I often wonder if I should add more photos to the recipes, so that’s great feedback. Thank you so much, Zerka!
Thank you for this recipe, I just had this discussion with my husband. “Is it possible to make granola without oats?” (In which I can’t eat)
You answered our question! And might I say, your granola is quite delicious!
Thanks again, keep creating! You help more people than you know!
Thank you so much for the feedback and rating, Lori! I really appreciate it. I’m happy this recipe is helpful 🙂
I agree with Zerka. No overkill on the photos. I was wondering tho if it would be a good idea to soak or sprout and rinse the buckwheat a bit before using it to reduce the lectins? If the buckwheat is moist it would help the other ingredients stick better, no? I presume you are using hulled buckwheat Petra? I bought the unhulled kind by mistake and now wonder how to use it. It has a dark shell which I can sort of crack open using a grain flaker machine but it takes forever and still have to figure out a way to winnow out the husk.
Hi Denise – a great question! You could definitely soak and sprout the buckwheat groats first. However, I would probably dehydrate them before using them for the granola. I haven’t tried making this recipe with soaked (wet) buckwheat groats, but I would worry that the granola wouldn’t turn out as crispy with wet buckwheat groats. Ah, yes. Unhulled buckwheat. I use it to grow greens called “buckwheat lettuce” and use it for salads. You could also grind it into flour but because of the hull still in it, unhulled buckwheat flour will be stronger tasting and darker than flour ground from hulled buckwheat. When purchasing hulled buckwheat, the packaging should say “buckwheat groats.” Unhulled buckwheat is called just “buckwheat”.
I decided to try bake this in my air fryer oven, at 280 degreen for 24mins. I had to replace 1 of the cups of buckwheat with 1/2 cup walnuts and 1/2 cup o sunflower seeds plus, used part date syrup and part syrup. It turned out great! Sprinkled a pinch or two of salt. It turned out great! Thank you! Lin
Amazing! Thank you for sharing your modifications and feedback, Lin! That’s super valuable!
hello from Brazil
I love your recipes!!
Would like ask you if Buckwheat needs to be hydrated before preparation?
Tks so much <3
Hi Alessandra – thank you! So glad you like my recipes!! The buckwheat groats do not need to be hydrated. I haven’t actually tried this recipe with soaked buckwheat. If you decide to soak the buckwheat groats, I would probably dehydrate them before using them for the granola to ensure the granola turns out nice and crispy. Another option is to purchase already pre-soaked (or even sprouted) buckwheat groats.
I was wondering what brand of dried blueberries you use & where do you get them?
Thanks so much!
Hi Kim – I get them on Amazon. I am not very picky about the brand, but I always make sure the blueberries are unsweetened and without preservatives. If money is not an issue, organic, wild, freeze-dried blueberries are the best! Dried blueberries by LOOV are my favorite, but I have only purchased them twice because they are crazy expensive!
Thank you for this amazing buckwheat granola recipe! It is truly extraordinary and I am very grateful that you share it.
I have already made a second batch and this second time, I add 1/2 teaspoon cinnamon powder for a slightly different accent flavour and to add the nutritional benefits that cinnamon offers.
As a side note, I thoroughly enjoy following you and your new recipes.
Best wishes, Nicole
Hi Nicole – that’s awesome! So happy to hear you like the recipe. It truly makes my day to read comments like yours!
Thank You so much Petra for this delicious, easy, healthy and versatile granola recipe. I highly recommend it to everyone. Be well, stay well
Thank you so much for the wonderful feedback, Grazia! I really appreciate you taking the time to comment not only on my YouTube channel but also on my blog.
This is a fantastic and stellar recipe. Sorry, in my previous message I omitted to click on the rating. Wishing you a happy, healthy and vibrant life.
Aw, you’re the best!