Homemade granola is one of life’s little treats isn’t it? It’s healthy, tasty and easy to make in big batches. It’s also a world away from the commercial brands of granola that you buy in the shops! This roasted buckwheat and coconut granola is crunchy and nutty with a deeply roasted flavour and bursts of sweet and sour from the dried berries. It works beautifully with some coconut yoghurt and fresh berries and a drizzle of coconut nectar for breakfast or even as a crunchy topping for a dessert or, if you’re like me, by the handful as a snack whenever you pass the kitchen…
Why make granola?
Now before we go any further, you need to banish all preconceptions of granola from the shop-bought variety which are usually desperately sweet, not very healthy (despite being marketed as a health food!) and often not gluten-free either. The beauty of making your own is that you are in complete control of what goes into your perfect bowl of goodness.
For me, I’m not particularly keen on having a tonne of raisins in my granola and commercial brands often have far too many for my liking (I guess because it bulks it out cheaply!). Likewise, I can include only the nuts and seeds I like and leave out the others. If you have a nut allergy, or just don’t want to eat nuts, by all means leave the nuts out completely! Just add more oats and buckwheat groats or you could also include other grains like millet and amaranth.
The other major advantage over commercial brands is that homemade granola doesn’t need much sugar to make it tasty! I find the slow roasting brings out so much natural flavour that you really don’t need to add much sweetness at all. I also like to hold back on the sweetness so that it gives a little more flexibility on serving, to sweeten depending on what it’s going with and who it’s going to (my children like a lot more sweetness than me!).
But it has buckwheat in it – is this granola really gluten-free?
Yes, in case you’re wondering, buckwheat is gluten-free. It’s a confusing name really because it is actually not related to the wheat family at all! Like quinoa and amaranth, it is known as a pseudocereal since it is used as a grain but it does not grow on grasses. So it is completely safe for anyone avoiding gluten!
It's super easy! You just mix it all together then put it in a low oven and stir every 15 minutes for an hour until it is deeply toasted and crunchy. I find the best time to make this is on a weekend morning when I’m often pottering around in the kitchen anyway so it can just be roasting away while I get on with other things.
Granola with coconut yoghurt, berries and a drizzle of coconut nectar has to be one of my all time favourite breakfasts. It is so tasty and a lovely light dish to start the day whilst being filling enough to keep you going for the whole morning. If you want something warming for colder mornings, then this vegan oat and chia porridge would be perfect too!
This granola will serve you well with desserts too though! You could use it as a crunchy vegan and gluten-free topping for an apple crumble or with stewed plums or berries. Or use as a base, bound with a little more coconut oil and perhaps some dark chocolate, for plant-based cheesecakes or tarts.
Recipe Card 📖
Roasted Buckwheat and Coconut Granola
- 400 g unsalted nuts and seeds (e.g. hazelnuts, almonds, macadamias, walnuts, cashews, pumpkin seeds and sunflower seeds)
- 100 g oats
- 150 g raw buckwheat groats
- 50 g virgin coconut oil
- 50 g coconut flakes
- 50 g chia seeds
- 20 g ground flax seeds
- 2 tbsp blackstrap molasses (or maple syrup)
- 1 tbsp ground cinnamon
- 2 tsp vanilla extract
- ½ tsp himalayan pink salt
- 100 g dried fruits (e.g. dried berries and diced dried apricots)
- Pre-heat the oven to 150°C.
- Roughly cut the nuts into large chunks. (Thermomix instructions - 8 secs / sp. 4)
- Add the rest of the ingredients (except the fruit) and mix together really well. (It might be best to do this with your hands to ensure everything is really mixed in, or if you use a Thermomix - 3 secs. / REV. sp. 4).
- Pour into your largest roasting tin and spread out to as thin a layer as it will go. Put in the oven for 1 hour @ 150°C, taking out and stirring well every 15 minutes to ensure that it all browns evenly.
- For the last 5 minutes, add the dried fruits, stir and put back in the oven (for 5 minutes).
- Leave until fully cooled and then pour into sealed containers.
- You can mix and match this granola recipe as you please – use more or less of any of the ingredients or even add grated orange zest, cacao nibs or chocolate chips (to the cooled granola). I like to use almonds, walnuts, hazelnuts, cashews and macadamias for my granola mixture.
- This stores well in the sealed container for a few weeks, provided you make sure not to store it away until it is properly cooled. If it is even slightly warm, it will sweat in the container and go soggy or may also go mouldy so you really do need to wait until it is cool!
- I like to serve this granola with some coconut yoghurt and fresh berries and maybe a drizzle of coconut nectar on top. You could also use it for desserts as a crunchy topping or base for fruity or chocolatey treats!
🍲 Alternative Recipes
If you like this recipe, you may like these other delicious vegan and gluten-free breakfast recipes too:
I’d love to know how you get on with this recipe. Let me know what you think in the comments section below and please give it a star rating too! Thank you!