Buckwheat Granola

Buckwheat granola recipe

Buckwheat, despite the name, is a wheat and gluten-free food. High in fibre, magnesium and a good source of protein, buckwheat makes a tasty and nutritious addition to any meal. For a delicious breakfast, or even an on-the-go snack, try this buckwheat granola recipe by our holistic nutritionist, Lena Fischer.

Prep time: 5 min
Cook time: 20 minutes
Servings: 5 cups


  •  2 TB coconut oil
  • 2 tsp honey
  • ½ tsp Vanilla paste
  • 1 tsp Cinnamon
  • 2 cups buckwheat grouts
  • 1 cup slivered almonds
  • 2 cups shredded coconut
  • Zest form 2 lemons


  1. Preheat oven to 180 degrees Celsius.
  2. Combine coconut oil, honey and vanilla in a small saucepan over medium heat until melted.
  3. Place buckwheat and slivered almonds onto a baking tray and drizzle over coconut honey mixture and cinnamon; mix together with a rubber spatula, spreading evenly.
  4. Toast mixture for 15-20 minutes tossing at the half way mark. With 2 minutes to go, add in coconut and lemon zest and return to the oven to finish.
  5. Let cool and store in a jar or sealed container.
  6. Serve with yoghurt or milk and your favorite fruit. Also great for topping smoothie bowls or simply as a delicious crunchy snack.

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