Since I recently learned about the astounding nutritional benefits of buckwheat and many of you expressed an interest in trying it out in your kitchen, I thought I would follow up with another post for a recipe that I created by combining the granola recipe on the back of the bag of buckwheat groats with my tried and true homemade granola recipe.
This recipe uses buckwheat groats, as opposed to buckwheat flour, which we discussed in my previous post and which was used in the recipe for buckwheat cornbread. Buckwheat groats are the hulled seeds of the buckwheat plant. You can also find “kasha”, which are roasted buckwheat groats. Once again, buckwheat groats are a great option for anyone who is following a gluten-free diet and can be used in lots of whole grain recipes in place of other grains that contain gluten, such as barley, couscous, or farro.
This recipe for buckwheat granola will give you a crunchier granola with a different texture from the regular granola but I kind of enjoyed it as a switch from the same old stuff that we’ve been eating for years. So I will definitely be making it again as a way to mix up our granola options.
As usual, you could easily substitute honey or another sweetener for the maple syrup and you could substitute your oil of choice for the coconut oil (and skip the shredded coconut) if you don’t like the taste of coconut.
Happy Baking! 🙂
- ½ cup maple syrup
- ¼ cup coconut oil
- 3 cups rolled oats
- 1 cup buckwheat groats
- ½ cup raw pumpkin seeds
- ½ cup raw sunflower seeds
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- ¼ cup shredded unsweetened coconut
- Preheat oven to 300°F.
- In a small saucepan, warm the coconut oil and maple syrup over medium heat until combined. Do not boil. Remove from heat.
- Meanwhile, in a large bowl, mix the oats, buckwheat groats, pumpkin and sunflower seeds, cinnamon and salt.
- Once oil and maple syrup have cooled slightly, stir in the vanilla. Pour over the dry mixture and stir gently to mix well. Spread granola onto two large baking sheets.
- Bake for 30-35 minutes, stirring every 10 minutes. Allow to cool and then stir in coconut.