Big clusters of crunchy buckwheat granola made with nutrient-rich nuts and seeds with deep flavors of maple and vanilla. This delicious granola is gluten-free, rich in heart-healthy omega 3 fats, and is downright addicting!
I always thought I had pretty decent willpower until a batch of this granola sat on my countertop all day. I don’t know if it was the alluring smell, heavenly taste or desirable crunch that kept drawing me in for another handful, but I was pretty much seduced by it.
That’s my story and i’m stickin’ to it. Despite its name, buckwheat actually does not contain any wheat or the protein gluten. It’s actually a seed that is rich in protein, fiber, vitamins, minerals and antioxidants. It’s becoming increasingly popular amongst plant-based and gluten-free eaters, and is used in many gluten-free baked goods to add bulk and a high value of amino acids. Buckwheat groats and flours are also a great source of energy-boosting B vitamins and minerals including manganese, magnesium, zinc, iron and folate.
In this recipe, we used raw buckwheat groats which are hulled buckwheat grains that are unprocessed and dried. You can usually find them in the bulk-bin sections of health food stores at a lower cost than packaged buckwheat. I love their earthy taste and ultra degree of crunchiness. This recipe makes a very large batch, which trust me, you WILL need. Because it’s seducing, remember? 😉
I loved having enough to pack up for work throughout the week to either put on my Greek yogurt or just eat by the fistful. As long as you store it in an air-tight container, it stays pretty fresh and crunchy for up to 7 days. It’s also amazing on top of smoothies, oatmeal and even salads.I absolutely love how crunchy and substantial this granola is. The combination of almond butter, maple syrup and vanilla extract give it an incredibly rich, warming taste that is just so satisfying. It also contains both flaxseeds and chia seeds to provide an extra boost of heart-healthy omega fats.
I can almost guarantee you won’t want to go back to store-bought granola again. Trust me, it’s SO worth it!!!
- 1 cup raw buckwheat groats**
- 1 cup raw cashews
- 1 cup raw almonds
- 2 tbsp whole flaxseeds
- 2 tbsp chia seeds
- ½ cup unsweetened coconut flakes
- ⅔ cup pure maple syrup
- 3 tbsp coconut oil
- ¼ cup salted almond butter
- 2 tsp vanilla extract
- Pinch of sea salt
- Preheat oven to 325 degrees F and line a large baking sheet with parchment paper.
- In a large bowl, combine groats, cashews, almond, flaxseeds, chia seeds and coconut flakes.
- In a small saucepan, combine maple syrup, coconut oil, almond butter and vanilla extract. Heat over medium heat until melted, stirring frequently.
- Pour liquid mixture into mixing bowl and toss well. Sprinkle with sea salt.
- Spread mixture evenly onto baking sheet, lightly pressing down with a spatula to even out. Bake for 20 minutes, stir, and then bake for another 18-20 minutes, until toasted and golden brown.
- Allow the buckwheat to cool completely before breaking it into clusters. It needs to cool for at least an hour, but I left mine for ~2 hrs before touching it. Store in an air-tight tupperware container at room temperature for up to 1 week.