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Buckwheat Groat Granola

the best thing about granola is its versatility and ability to adapt to what's already in your pantry!

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There is no such thing as too many granola recipes, am I right? I created my first granola recipe years ago and have never stopped since. This is my latest creation and I just can’t get enough of it.

Eating fistfuls before it made it to the mason jars…

ok.. let’s get to it!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Buckwheat Groat Granola

Teri-Ann Carty
Can never have too many Granola recipes, they are a sprinkle of happiness on everything!
Prep Time 5 minutes
Cook Time 25 minutes
Course Breakfast

Equipment

  • oven

Ingredients
  

  • 3 cups gluten free oats
  • 1 cup buckwheat groats
  • 1 cup chopped walnuts
  • 1 cup chopped almonds
  • ½ cup pumpkin seeds
  • ½ cup maple syrup
  • ½ cup sunflower seeds
  • ½ cup mixed hazelnuts and brazil nuts
  • 1 tbsp hemp seeds (heaping)
  • 1 tbsp cinnamon
  • ¾ tsp sea salt
  • ½ cup peanut butter
  • ½ cup coconut oil
  • 1 tsp vanilla

Instructions
 

  • Preheat the oven to 325 convection.
  • In a large mixing bowl combine all dry ingredients.
  • In a small pot combine wet ingredients and heat over medium low heat.
  • Once wet ingredients are thoroughly combined pour over dry.
  • Spread evenly onto two cookie sheets.
  • Place into a preheated oven. Bake for 20 minutes, remove and lightly stir. Place back in the oven for 10-15 more minutes.
  • Remove and let completely cool before moving off of cookie sheets.
Keyword dairy free, gluten free, granola, plant based, vegan

14 Responses

  1. Hi! Any sweetener in this recipe? In other granola recipes, 1/2 cup of maple syrup is used. If it’s supposed to be a savory recipe, I’m all in!
    Thanks!!!

    1. Hey Rose, Thanks for pointing that out! This is an oversight, 1/2 cup of maple syrup is a part of the recipe and I have since updated the recipe card. Many thanks and hope you enjoy the granola! Teri-Ann

  2. Are the buckwheat groats raw? I always boil them in water or add to soup. Do they cook up from raw in the oven because raw they are pretty hard to chew. Thanks. The recipe looks amazing and I love buckwheat groats so I’m looking forward to making it.

    1. The key to the clump is to press the granola firmly into the pan before baking and to allow it to cool completely before using your spatula to lift it off of the pan. Good luck, and let me know if that helps!

  3. Hi Terri-Ann
    I’m planning on making a batch of Buckwheat Groat Granola and want to know if the buckwheat is in its raw form or is it already puffed…or pre cooked? …If its in its raw form I’m guessing that the groats will cook up to be hard but crunchy?…
    I’d rather be sure than to make it and not be able to eat it

    1. HI! The buckwheat groats are EITHER raw or pre-roasted. I have used both and just so happened to use the roasted version for my last reel (it’s what the store had). The groats are super crunchy and so delicious. I hope this helps!

  4. Hello! I made a precious recipe of yours – curious what kind of oats do you use or do any kind work? Also what is the time and temp of you don’t have a convection? Thank you!

    1. I use a certified gluten free oat always (for the mister) but any kind will use. (avoid quick oats) and if you don’t have convection you can use the same temperature just keep an eye on things! I hope this helps 🙂

  5. Absolutely delicious – does not disappoint! I used roasted buckwheat groats and pecans because I didn’t have walnuts and it was so good! Does anyone have the macros calculated already?

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