Make Ahead

Buckwheat Granola

Name: Buckwheat Granola
Yield: Makes about 4 cups
Cuisine: American
Ingredients: 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

by: sil entre jardins

March 21, 2014

4.5

6 Ratings

Photo by James Ransom

Makes about 4 cups

Jump to Recipe

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

Test Kitchen Notes

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

Test Kitchen-Approved
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What You'll Need

Ingredients

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

Directions

Preheat oven to 170° C or 350° F.
In a bowl, stir the buckwheat groats together with seeds, nuts, coconut, and spices.
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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43 Reviews

BoulderGalinTokyo July 13, 2022

Super easy recipe, with a cooking twist: the banana! Loved the flavors, the texture, and smells when cooking. My husband makes natsumikan candied peel (like grapefruit). We chop it up, put in a bag and put the bag in the gronola jar- everyone can add as much as they want to the granola or as little (dieting days). Thank you for a great recipe.

Doublehelix13 September 16, 2021

I tried this on a whim but honestly didn't expect to like it that much. (I was just dying for some new granola recipes.) And WOW. This granola is FANTASTIC. I stuck to the original recipe, including the ginger, which I'm not usually a big fan of. The ginger works really well here—the only thing I changed was to add some vanilla, but I plan on making more already and will experiment with some of the changes that others have commented.

Anita L. May 17, 2020

Also added freeze dried blueberries!

Anita L. May 17, 2020

Simple & flexible. I used hemp seeds & almonds, dark brown sugar & buttered flavor coconut oil. I've ordered more buckwheat, also spelt & rye flakes to try.

Jane S. June 7, 2019

This is the first I've ever made granola but I've been having such a tough time finding a cereal I like—everything is too sweet or tastes like cardboard. I have had trouble with digesting oats in the past but never realized oats were the problem. Thanks for that piece of info. I do LOVE kasha/buckwheat! This recipe is so easy and delish! I added a little salt as did many others. Otherwise I made it pretty much as listed. I didn't find it too sweet at all and I love that I can add as much maple slurp as I want. Love the banana in there too. Thank you for this recipe! I've already made it as second time!

Rosey B. January 18, 2018

Oh man this was heaven! We can't have oats with coeliac disease in Australia, so this was perfect! I added a good pinch of salt, and around half a teaspoon of vanilla bean paste to the banana. I also forgot the ginger but I think the vanilla made up for it. I used hazelnuts and slivered almonds, and for the seeds I used up lots of little end bits I had around... chia seeds, flaxseeds, sunflower seeds and made it up with a handful of quinoa flakes. The mashed banana is genius and feels so wholesome.

Cheryl January 1, 2018

I love the subtle hint of maple syrup. Just sweet enough even without a banana. I also added 1/4 tsp of salt and reduced the coconut flakes. I used to make my own oat granola but have always wanted a buckwheat granola.

Mary F. June 5, 2017

This is one of the best granolas I've ever had. I made the variation with almond butter (instead of oil), and used half a cup of mashed sweet potato (instead of banana): loved being able to add flavor, protein, and fiber, reduce fat, and still get a nice crunch on the base of buckwheat, coconut, pumpkin seeds and slivered almonds. This granola in the morning, on coconut yogurt with blueberries, makes me look forward to waking up!

jenncc March 2, 2016

This is tasty stuff! I soaked my buckwheat and added a pinch of salt. Nice crunch and just the right amount of sweetness.

gsp August 10, 2015

This is a fabulous recipe.
I only ask- how long do you think you could keep a cooked batch for in a glass jar?
Also should you keep in in the fridge after cooking?

Al O. July 26, 2015

This is my first time making granola and I was wondering about adding dried fruit- cranberries in particular. I have large bad I was given and would love you use them. Unsure though, if I would add them in before baking or just toss them into the jar with cooled granola. Thanks! Looking forward to this!!!!

sil E. July 29, 2015

Hi Al, always add dried fruit after baking granola! (they tend to burn or dry even more)

Pille P. June 14, 2015

I loved the recipe!! Used 2 bananas (smallish) and might use a wee bit more maple syrup next time, but thank you for the excellent raw buckwheat dish!

glutwin February 5, 2015

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!!

Mm October 23, 2014

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

katrinaballerina October 24, 2014

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

Hilltop August 8, 2014

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.

sil E. August 12, 2014

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/2014/03/20/goodbye-winter-buckwheat-granola-granola-de-trigo-sarraceno/
Feel free to share and do let me know the name of your blog, I'd love to visit!
Cheers *s

nycnomad June 29, 2014

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!

sil E. July 2, 2014

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

Brittany A. May 14, 2014

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

sil E. May 14, 2014

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!

Brittany A. May 16, 2014

Thank you!

Jean April 24, 2014

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

sil E. April 24, 2014

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/2014/03/20/goodbye-winter-buckwheat-granola-granola-de-trigo-sarraceno/
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!

charlotte April 19, 2014

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 :))

sil E. April 24, 2014

Thank you Charlotte, bon appétit!

Abbie C. April 14, 2014

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

sil E. April 15, 2014

Thanks Abbie, happy nibbling!