Granola is one of my very favourite breakfast foods to make from scratch – it’s so customizable and so much more affordable than buying a bag at the store! I love slipping in extra cinnamon or my favourite nuts – and it makes such a satisfying breakfast with a splash of almond milk or sprinkled over yogurt.
My granola game changed when I raided the bulk bins at the grocery store and found buckwheat. Buckwheat are cute little grain-like seeds, except they’re not a grain at all! They’re actually a fruit seed (?!). And if you’re gluten-sensitive, buckwheat is completely gluten-free.
Buckwheat is also loaded with magnesium, fibre, and contains a rich supply of flavanoids, which helps protect against heart disease. Once buckwheat groats are toasted, they are satisfyingly crunchy with a nutty, earthy taste.
I have completely eliminated the traditional oats from this Coconut Buckwheat Granola – the main components here are buckwheat groats and coconut flakes. I’ve used coconut oil to contribute to the yummy coconutty aroma, but any oil would work. I’ve mildly sweetened the granola with a drizzle of maple syrup, but feel free to substitute honey or nix completely.
Give this Coconut Buckwheat Granola a try! It’s a refreshing change from an oat-based granola – I can’t get enough of the crunch!
- 2 cups raw buckwheat groats
- 1 cup shredded coconut
- ½ cup almonds, chopped
- ½ cup pecans, chopped
- ¼ cup pepitas
- 2 tablespoons coconut oil, melted
- 1 tablespoon maple syrup
- In a large bowl, mix together buckwheat groats, coconut, almonds, pecans, and pepitas. Drizzle coconut oil and maple syrup and toss to coat.
- Spread evenly over a parchment-lined baking tray.
- Bake at 300 degrees F for 30 minutes, tossing once halfway.