The Best Buckwheat Granola
Cook time
Total time
Serves: 8
  • 16 oz raw buckwheat groats (I love Bob's Red Mill brand), soaked 1 hr or overnight, rinsed well and drained
  • ½ cup raw, unsweetened coconut flakes
  • ½ cup raw pepitas (shelled pumpkin seeds)
  • pinch of sea salt
  • 2-3 Tablespoons ground cinnamon (depending on taste)
  • 1-2 Tablespoons melted coconut oil
  • ¼ to ⅓ cup raw honey, maple syrup, or yacon syrup
  1. Preheat oven to 250°F
  2. Drain and rinse soaked buckwheat groats
  3. In a large bowl, mix all ingredients together until combined.
  4. Line a sheet pan with parchment paper (line two sheet pans, if you have them or have room in your oven)
  5. Split the granola between the two sheet pans and spread into a thin, even layer.
  6. Pop in the oven for an hour or so, until crunchy.
  7. Let cool, break up and store in glass airtight containers (it should last a week or so, but mine is always gone before then!)
Recipe by SOULBEET at