buckwheat granola

This granola was part of a breakfast parfait at my last cooking class, but I’ve been eating it like trail mix and using to top smoothie bowls, too. I love it because it’s sugarless (unless you add some maple syrup) and it has great flavor and the perfect crunch. With the nuts, seeds, and groats, you’re getting great nutrition, and of course it’s gluten free and vegan. I think you’re gonna love it!



1 cup buckwheat groats

1⁄2 cup pecans

1⁄2 cup pumpkin seeds

1⁄2 cup sliced almonds

2 tbsp coconut oil

1 teaspoon cinnamon

1⁄4 teaspoon salt

3 tbsp coconut flakes



*3 tablespoons maple syrup for sweeter granola
*Add 1⁄4 cup vegan chocolate chips when just out of oven to make chocolate granola

  1. Preheat oven to 350 and mix all the ingredients together
  2. Bake in the oven on a baking tray for 12 to 15 minutes until golden, stirring once during cooking
  3. Store in jars at room temperature

2 Comments Add yours

  1. Wonderful! What a great recipe 🙂


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