Homemade Buckwheat Granola

This is a staple I always make sure I have in our home, we use this to top our smoothie bowls or eat by itself in the morning’s with greek or coconut yogurt and lots of fresh organic fruit from the local markets. You will always find a large glass jar of this!
Not only is this recipe easy to prepare, it’s absolutely wonderful with crunchy, sweet granola clusters, chewy fruit, nuts, and coconut.
This granola is made extremely crunchy thanks to the buckwheat and sunflower seeds!
I don’t measure my ingredients when making this buckwheat granola but here is a rough guide to what I tend to go by.


Pre heat oven to 250 degrees


2 cups buckwheat
3/4 cup raw cashews
1/2 cup raw almonds
1/3 cup sesame seeds
1/4 cup chia seeds
1/4 cup sunflower seeds
1/3 cup pumpkin seeds
1/3 cup desiccated coconut
3 tablespoons cacao nibs
2 large table spoons manuka honey (can swap this for maple syrup for a vegan option)
3/4 cup choice of raisins, chopped dried apricots, cranberries or dates

Prep time: 10 minutues | Cook time: 30-35minutes 180 degrees


In a large bowl combine the buckwheat, desiccated coconut, chia seeds, sesame seeds, sunflower seeds, pumpkin seeds & cocoa nibs.

Pop almonds and cashews in a blender and pulse for 3–6 seconds to chop the nuts up roughly and add to large bowl to combine

Pour honey or syrup of choice over mixture and mix well to evenly coat. Spread the granola on the prepared baking sheet in an even layer.

Bake granola until browned and crispy, about 30–35 minutes, stirring thoroughly every 10 minutes.

Let cool thoroughly before adding dried fruit of choice and goji berries.
Place in jar or container for the week!

I love storing granola in mason jars, they keep it crispy!

Sophia x