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 your own 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.
Here are some reasons why you will love making your own granola!
- 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.
- Homemade granola doesn’t need much sugar to make it tasty! Slow roasting brings out so much natural flavour that you really don’t need to add much sweetness at all.
- It's also good 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, buckwheat 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!
- Nuts and Seeds - whichever nuts and seeds you like best!
- Oats - just plain rolled oats are fine here. Make sure to choose the oats clearly marked as gluten-free if you are coeliac.
- Buckwheat Groats - this is the raw dried buckwheat that are small little pieces, a little bit like barley.
- Dried Fruits - as I mentioned above, I'm not a fan of using lots of raisins so I just add a few dried fruits like some chopped up dried apricots and a small amount of raisins or dried cranberries. The beauty of making your own granola is that you can choose whichever ones you like best!
- Coconut Oil - if you're not a fan of coconut oil, you could substitute with grapeseed or any other flavourless oil you prefer.
- Coconut Flakes - optional but I rather like the texture of the coconut flakes.
- Chia Seeds & Ground Flax Seeds - these provide essential Omega-3 fatty acids that are harder to come by on a vegan diet so it is very important to incorporate these little seeds whenever you can.
- Blackstrap Molasses - I use this as the sweetener because it is the least refined sweetener and contains a load of iron and other minerals. It is very strongly flavoured though so add it sparingly! Alternatively, you could swap to whatever is your sweetener of choice.
- Ground Cinnamon
- Vanilla Extract - it is important to use a good quality vanilla extract rather than the vanilla essence that is usually just synthetic flavouring. Omit it all together if you can't find a good quality extract.
Please see the printable recipe card at the bottom of this post for quantities of ingredients.
It's super easy!
- Mix everything together;
- Then pour it in a roasting tin and put 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. It also gives off a wonderful smell that permeates throughout the house!
Please see the printable recipe card at the bottom of this post for full instructions.
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 📖
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 tablespoon blackstrap molasses (or maple syrup)
- 1 tablespoon ground cinnamon
- 2 teaspoon vanilla extract
- ½ teaspoon 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!
Did you make this recipe? Please leave a ⭐ star rating ⭐ on the recipe card!
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