Buckwheat Granola

By • March 21, 2014 • 31 Comments

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Author Notes: I’ve always been a huge fan of that nut and fruity oat mix and have been known to eat through a big jar of homemade granola in just a few days -- but sometimes I find it a bit hard to digest.

Buckwheat groats are the perfect choice to create a great variation on traditional granola -- it's lighter and easier to digest, and has been a life-saving breakfast this winter. This recipe is highly adaptable to your tastes, and makes a simple meal to start the day that is deeply satisfying and nourishing.

Feel free to experiment with this recipe by using a different nut and/or seed, different spices, or using coconut oil instead of olive oil. You can also try swapping the banana for the same amount of purèed pumpkin, sweet potato, or your favorite nut or seed butter.
sil entre jardins

Food52 Review: WHO: Sil entre jardins is a breakfast maven from Switzerland.
WHAT: A granola that puts your stand-by breakfast cereal to shame.
HOW: Just mix and bake — it’s that simple.
WHY WE LOVE IT: A few things set this granola apart: First, it uses groats instead of oats — a welcome, wholesome change-up from our everyday granola. And second, we love the technique of mashing a banana into the groats mixture before baking; it makes everything faintly sweet, and helps form the precious clumps.
The Editors

Makes about 4 cups

  • 2 cups raw buckwheat groats
  • 1 1/2 cups mixed seeds and nuts (I use pumpkin seeds and almonds)
  • 1 cup coconut flakes
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 ripe banana
  • 2 tablespoons olive oil (or coconut oil or almond butter)
  • 2 tablespoons maple syrup
  1. Preheat oven to 170° C or 350° F.
  2. In a bowl, stir the buckwheat groats together with seeds, nuts, coconut, and spices.
  3. In a separate small bowl, smash the banana with a fork and add to the groats mixture, along with olive oil and maple syrup. Stir until everything is nicely coated. Spread across a baking sheet (lining it makes for easier clean-up) and bake for 20 to 30 minutes, stirring once halfway through, until fragrant and golden. Let cool before storing in a glass container.
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Comments (31) Questions (0)

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4 months ago glutwin

This looks simply perfect for a lighter, yet palate-honoring brekkie granola!…Are raw groats the way to go…or could one use "kasha"?…The roasted groats? Thank you for this new bonafide staple!!

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5 months ago Places to visit in Gurgaon

What you're saying is completely true. I know that everybody must say the same thing, but I just think that you put it in a way that everyone can understand. I'm sure you'll reach so many people with what you've got to say.

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7 months ago Mm

I soaked the buckwheat and it's crunchy and still delicious with half the maple syrup.

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7 months ago katrinaballerina

I'd like to do this too - how long did you soak them for? :)

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10 months ago Hilltop

This is fantastic! I'm an innkeeper and I often have guests who eat gluten free by choice or necessity and most gluten free mixes that I've tried leave a lot to be desired. This granola is delicious! I'm eating some now with greek yogurt. I added a little extra maple syrup and used the coconut oil option because I love coconut oil but otherwise followed the recipe exactly as written. My guests loved it! I'd love to share this on my next blog if that's ok.

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10 months ago sil entre jardins

Hi Hilltop, I'm glad you liked the recipe! There's some variations over at my blog, if you're interested, I've been making a lot of chocolate flavoured buckwheat granola lately..
http://entrejardins.com...
Feel free to share and do let me know the name of your blog, I'd love to visit!
Cheers *s

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11 months ago nycnomad

Thank you so much for this recipe. I just pulled a batch out of the oven and it's just lovely. A local eatery sells something similar but their doesn't look nearly as good, and it costs a bloody fortune! I will be checking out your blog for sure!

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11 months ago sil entre jardins

Thanks, I'm so happy you liked it, this is one of my favourite granolas!
Happy breakfasts *s

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about 1 year ago Brittany Austin

Can you recommend a substitute for the coconut? I don't care for the flavor, but love the idea of this recipe.

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about 1 year ago sil entre jardins

Hi Brittany, you can try using 1/2 cup of slivered brazil nuts, almonds or your favourite nut, or leave it out altogether. Oh, I sometimes add puffed buckwheat / quinoa after baking, you can try that as well!

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about 1 year ago Brittany Austin

Thank you!

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about 1 year ago Jean

Is there anything that I could substitute for the banana - applesauce maybe? Any idea as to the quantity?

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about 1 year ago sil entre jardins

Hi Jean, I give a few variations over at my blog, you can try
swapping the banana for the same amount of pureed pumpkin, sweet potato or chocolate ( 3-4 TBsp cacao/coconut butter + 2 TBsp cacao powder + 3-4 TBsp maple syrup).
http://entrejardins.com...
Apple sauce seems good to me as well, I've used in regular granola often but not in this one. Let me know how it goes it you try it!

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about 1 year ago charlotte

oh my, this WINS WINS WINS for me! never knew buckwheat would be such a pleasure out of the oven! loving the crunch.
new breakfast. new snack. !!
thank you :))

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about 1 year ago sil entre jardins

Thank you Charlotte, bon appétit!

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about 1 year ago Abbie C

Just took a batch out of my oven. I snuck a nibble and it is so good! Congrats!

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about 1 year ago sil entre jardins

Thanks Abbie, happy nibbling!

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about 1 year ago Nate Beatty

I made a big batch of this the other day and have been eating it for breakfast. Yum! Huge win and will definitely be a staple in my pantry from now on.

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about 1 year ago sil entre jardins

Hi Nate! So cool, glad you like it!

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about 1 year ago katrinaballerina

This sounds divine - but do I need to soak the buckwheat groats overnight first? Thanks!

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about 1 year ago sil entre jardins

Hi Katrina, you can if you want but you don't need to soak the buckwheat groats.
Soaking the buckwheat (as with soaking nuts and seeds) will make it even more digestible and increase nutrition.
I give instructions how to make this granola with soaked ingredients over at my blog (http://entrejardins.com...)

Optional - Soaking to reduce phytic acid and increase nutrition : Soak nuts in 3 cups water for 4 to 8 hours, rinse and spread over a clean kitchen towel to dry overnight. Soak buckwheat and seeds (separately) in double amount of water for 30 to 60 minutes, rinse and spread over a clean kitchen towel to dry overnight. If you make this recipe using soaked buckwheat and nuts, it will take a bit longer to bake, around 40 minutes.

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about 1 year ago katrinaballerina

Great - can't wait to try this, thanks so much!

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about 1 year ago Kathleen @HapaNom

Looks great! Congrats!

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about 1 year ago sil entre jardins

Hi Kathleen, thanks!!

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about 1 year ago Christine

This reminds of this recipe http://www.healthinspirations.... I, too, was addicted to Eat Natural museli when I was in England and was thrilled to find a recipe. Can't wait to try this one as well.

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about 1 year ago sil entre jardins

Hi Christine, it looks like a lovely recipe there. Hope you'll enjoy this one as well!

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about 1 year ago savorthis

I love your creative take on this and I love coconut in my granola. Congrats!

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about 1 year ago sil entre jardins

I love coconut too; in granola, it's like roasted coconut chips. Thanks!

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about 1 year ago healthierkitchen

Sounds wonderful! On my list to buy: buckwheat groats!

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about 1 year ago EmilyC

Ditto!

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about 1 year ago sil entre jardins

Hi EmilyC and healthierkitchen, thanks for trying it out and happy breakfasts!