Buckwheat Granola



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

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
In This Recipe

Directions

  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.

More Great Recipes:
Grains|Granola|Maple Syrup|Make Ahead|Gluten-Free|Vegan|Vegetarian|Breakfast|Snack

Reviews (39) Questions (0)

39 Reviews

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.
 
Gabbi S. August 10, 2015
This is a fabulous recipe.<br />I only ask- how long do you think you could keep a cooked batch for in a glass jar?<br />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!!!!
 
Author Comment
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!!
 
Places T. January 2, 2015
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.<br />
 
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.
 
Author Comment
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..<br />http://entrejardins.com/2014/03/20/goodbye-winter-buckwheat-granola-granola-de-trigo-sarraceno/<br />Feel free to share and do let me know the name of your blog, I'd love to visit!<br />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!
 
Author Comment
sil E. July 2, 2014
Thanks, I'm so happy you liked it, this is one of my favourite granolas! <br />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.
 
Author Comment
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!<br />
 
Jean April 24, 2014
Is there anything that I could substitute for the banana - applesauce maybe? Any idea as to the quantity?
 
Author Comment
sil E. April 24, 2014
Hi Jean, I give a few variations over at my blog, you can try <br />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).<br />http://entrejardins.com/2014/03/20/goodbye-winter-buckwheat-granola-granola-de-trigo-sarraceno/<br />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. <br />new breakfast. new snack. !!<br />thank you :))
 
Author Comment
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!
 
Author Comment
sil E. April 15, 2014
Thanks Abbie, happy nibbling!
 
Nate B. April 14, 2014
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.
 
Author Comment
sil E. April 15, 2014
Hi Nate! So cool, glad you like it!
 
katrinaballerina April 12, 2014
This sounds divine - but do I need to soak the buckwheat groats overnight first? Thanks!
 
Author Comment
sil E. April 12, 2014
Hi Katrina, you can if you want but you don't need to soak the buckwheat groats. <br />Soaking the buckwheat (as with soaking nuts and seeds) will make it even more digestible and increase nutrition. <br />I give instructions how to make this granola with soaked ingredients over at my blog (http://entrejardins.com/2014/03/20/goodbye-winter-buckwheat-granola-granola-de-trigo-sarraceno/)<br /><br />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.
 
katrinaballerina April 13, 2014
Great - can't wait to try this, thanks so much!
 
Kathleen |. April 10, 2014
Looks great! Congrats!
 
Author Comment
sil E. April 11, 2014
Hi Kathleen, thanks!!
 
Christine April 10, 2014
This reminds of this recipe http://www.healthinspirations.net/2013/08/21/crunchy-honey-buckwheat-muesli-gluten-free-nut-free-and-super-delicious/. 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.
 
Author Comment
sil E. April 11, 2014
Hi Christine, it looks like a lovely recipe there. Hope you'll enjoy this one as well!