Buckwheat Granola Recipe

Name: Buckwheat Granola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 2 cups rolled oats; 3/4 cup buckwheat groats, chopped; 3/4 cup sunflower seeds; 1 pinch salt; 3 tablespoons coconut oil; 1/4 cup honey; 1 vanilla bean, split and scraped; 1/2 cup almonds, chopped; 1/2 cup sweetened flaked coconut; 1/2 cup raisins

Servings: persons

2 cups rolled oats
3/4 cup buckwheat groats, chopped
3/4 cup sunflower seeds
1 pinch salt
3 tablespoons coconut oil
1/4 cup honey
1 vanilla bean, split and scraped
1/2 cup almonds, chopped
1/2 cup sweetened flaked coconut
1/2 cup raisins

1
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2
Mix oats, buckwheat, sunflower seeds, and salt in a large bowl.
3
Melt coconut oil in a small saucepan over medium heat; stir in honey and seeds from vanilla bean until mixed. Pour over oat mixture and toss to coat. Spread oat mixture evenly over prepared baking sheet.
4
Bake in the preheated oven, stirring every 10 minutes, until granola is lightly brown, 35 to 40 minutes. Stir almonds into granola and continue baking until golden grown, about 5 to 10 minutes more. Allow granola to cool completely, then stir in coconut and raisins. Store in an airtight container.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups rolled oats, 3/4 cup buckwheat groats, chopped, 3/4 cup sunflower seeds, 1 pinch salt, and more.

Yes, Buckwheat Granola falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buckwheat Granola

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