Buckwheat Crunch Granola

How to make a Perfect Buckwheat Crunch Granola

A crunchy gluten free breakfast, high in protein and healthy fats. I like to pack it up and take it with me for the day!


  • 185g / 1 cup buckwheat groats
  • 60g / about 2/3 cup chopped nuts (almonds, hazelnuts or walnuts)
  • 4 tbs sunflower seeds
  • 1 tbs pumpkin seeds
  • 1 1/2 tbs rice malt syrup
  • 1 tbs coconut oil, melted
  • handful of fresh coriander
  • 3/4 tsp ground cinnamon
  • 1/4 tsp all spice


  1. Preheat the oven to 150C/300F, and line a baking tray with baking paper.
  2. In a large bowl, combine the buckwheat groats with the chopped nuts, seeds and spices.
  3. Pour over the coconut oil and rice malt syrup and stir well coat the groats.
  4. Spread the groats evenly on the lined tray, then bake in the preheated oven for 10 minutes. Then turn the granola roughly with a spatula and bake for another 5 minutes, or until it’s just starting to brown.
  5. This granola can burn quickly so keep your eyes on it after the 10 minute mark.
  6. Remove from the oven and allow it to cool on the tray. Then transfer to an airtight container and store in a cool place for 10 days, of the fridge for 3 weeks, if it lasts that long!

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