Homemade Buckwheat Granola


  • Halal


  • Breakfast






  • 2 cups of buckwheat, soaked 2-4 hours
  • 1 cup raw almonds (dried)
  • 1 cup pumpkin seeds
  • ¼ cup whole flaxseed
  • ¼ cup whole flaxseed
  • 1 cup desiccated coconut
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp vanilla powder
  • pinch Himalayan pink salt (if available otherwise just sea salt but smaller pinch)
  • ¼ cup pure maple syrup (see note below)
  • 100g dried super fruits such as cherries, cranberries & blueberries


kitchen potSoak the buckwheat for 2-4 hours. This part isn’t optional as the buckwheat groats need to absorb some water so that they don’t go crazy hard after cooking and break your teeth! The soaking also makes them easier to digest so it’s win win. After soaking the buckwheat wash them very thoroughly as they let off a mucilaginous substance which you want to remove completely.

stirring on a bowlNext combine the well drained buckwheat groats in a large mixing bowl with everything except the pure maple syrup and dried fruit. Stir well to combine and then add the maple syrup, again stirring well to ensure it’s evenly mixed.

kitchen ovenSpoon the granola mix onto two lined oven trays and fan bake at 100 Celsius for approximately 30-45 minutes. You are aiming for enough moisture to evaporate from the buckwheat groats so that they just become crunchy and will be able to be stored in the cupboard. They will still be a little soft when they come out of the oven but you will know they are ready when they harden up on standing. If they are still a bit chewy, return the granola to the oven for a bit longer. Once out of the oven, add the dried super fruits to the granola and leave to cool on the trays.

kitchen jarStore this maple and cinnamon buckwheat granola in a large air-tight jar or container in your pantry.

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