buckwheat granolaThis 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. 

healthy granola

Tips for Making Buckwheat Granola

Ingredients

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.

ingredients for buckwheat granola

How to Make Buckwheat Granola

Making homemade granola couldn’t be any easier. Mix, spread, and bake:

  1. 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. 
  2. 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. 
  3. Let cool. Let the granola cool completely before adding the dried fruit (optional).

how to make grain-free granola

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. 

buckwheat granola recipe

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:

buckwheat granola without oats featured
5 from 8 votes

Buckwheat Granola

Yield: 16 (1/4-cup) servings
This buckwheat granola is the perfect way to start the day. It's slightly sweet, nutty, crunchy, and easier to digest than traditional granola.

Ingredients
 

Instructions
 

  • 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. 

Notes

*Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations. Nutrition information is calculated without optional ingredients.

Nutrition

Serving: 1of 16, Calories: 176kcal, Carbohydrates: 23g, Protein: 7g, Fat: 7g, Fiber: 5g, Sugar: 5g
Course: Breakfast, Snack
Cuisine: American
Keywords: buckwheat granola, buckwheat granola recipe