Buckwheat Groat Granola

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

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!

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


  • oven


  • 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


  • 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

2 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!

    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

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