Buckwheat Granola

5 from 8 votes

This buckwheat granola is the perfect way to start the day. It's slightly sweet, nutty, crunchy, and easier to digest than traditional granola.

Course: Breakfast, Snack

Cuisine: American

Keyword: buckwheat granola, buckwheat granola recipe

Servings: (1/4-cup) servings

Calories: 176kcal

Equipment

Ingredients

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)

US Customary - Metric

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