Buckwheat Granola

July 19, 2017

A light and delicious breakfast idea, replete with fabulously healthy ingredients and wholesome additions! Don't be afraid of having fun and experimenting with the recipe; make it your own and enjoy it as the perfect start to your day!

* Gluten free, Egg free, Dairy free


  • 150 g buckwheat

  • 75 g pecan nuts

  • 25 g pine nuts

  • 75 g mixed seeds (pumpkin seeds, sunflower seeds)

  • 75 g dried fruit (raisins, cranberries)

  • 1 tsp. cinnamon

  • 3 tbsp. agave syrup


To Serve:

  • 2 cup kefir or natural yoghurt

  • Berries and chopped fruit of choice


Begin by soaking the buckwheat grains for at least 8 hours or overnight. By the end of this process, the grains should look swollen, having absorbed most of the water, as though they had been cooked. Drain the water and boil the buckwheat. Once boiled, drain the water and set the buckwheat aside to dry.


Preheat your oven to 110˚C and line two baking trays with baking paper. Do not use foil, as the granola will stick to its surface and be very tricky to remove!


Mix together the pecan and pine nuts, pumpkin and sunflower seeds, raisins, cranberries and cinnamon in a large bowl. Add the buckwheat and mix again. Drizzle in the agave syrup and mix once more. You should be able to grab bits of the granola in little clusters but it shouldn’t stick together completely. Feel free to add a little more syrup until you reach the desired consistency.


Spread the granola in a thin layer across your two baking trays lined with baking paper. Place the two trays in the oven for approximately 2 hours, checking on them every 30 minutes and swapping their positions so that they both cook evenly. The buckwheat should be crispy!


Remove from the oven and allow to cool. Serve sprinkled over a bowl of kefir and fruit. 

Bonne appétit!

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