Chocolate Buckwheat Granola


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 all year around. 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 any kind of oil.

  • df - dairy free
  • gf - gluten free
  • v - vegetarian
  • veg -vegan
  • ingredients
  • 1 cup/200 g buckwheat groats
  • 1 cup/250 g boiling water
  • 1/2 cup/80 g sunflower seeds
  • 1/4 cup/40 g sesame seeds
  • 1/4 cup/50 g chia seeds
  • 1/2 cup/65 g hazelnuts
  • 4 Tbsp olive or coconut oil
  • 1/4 cup/60 ml maple syrup
  • 1 cup/100 g oats
  • 5 Tbsp cacao powder
  • 1 tsp vanilla extract
  • optional: flaxseeds/pumpkin seeds etc.

One of my latest obsessions, besides this chocolate buckwheat granola, is buckwheat. Although the name suggests otherwise, buckwheat is actually not related to wheat, nor is it even a true grain. Buckwheat is the fruit seed of a plant similar to rhubarb and sorrel and a super substitute for people with wheat or gluten sensitivities. Buckwheat has a high protein content, and contains all essential amino acids, making it an excellent choice for vegans and vegetarians. It is high in magnesium, a mineral with a pleasant muscle-relaxing effect.

Although you could pretty much use any grain you like in this recipe, I chose oats and buckwheat for a tasty, textured balance of gluten-free goodness. And I can say with total confidence  that any nut would be delicious. To serve, get creative. I really love it in summer with coconut yoghurt and figs, not to mention our Tereza’s Choice Almond Butter Cinnamon & Vanilla. 


Add buckwheat to a bowl and pour with boiling water. Set aside for at least 20 min to soak.

Meanwhile heat up the oven to 150 degrees Celsius. In another bowl mix all of the above ingredients and at the end add drained buckwheat. Mix it all together.

On two baking trays line baking paper and spread the mixture and press firmly with the back of a spatula to ensure that the mixture is compact. Bake for 20 minutes. Remove from oven, flip granola in large chunks, and place back in oven to bake for another 20 minutes, stirring every 3-4 minutes until toasted and fragrant. The dark colour of the granola makes it hard to tell if it is cooked or not, so go by smell. Another good way to test it is by tasting a nut, which takes the longest to cook – it should taste nutty and pleasantly roasted.

Serve the Chocolate Buckwheat Granola with your choice of yoghurt or plant-based milk and seasonal fruit.



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