Why is the buckwheat soaked in this recipe?

The recipe instructs soaking the buckwheat for at least 4 hours before baking to prepare it, which contributes to its texture and may aid in digestibility.

Can I make this granola gluten-free?

Yes, this granola can be made gluten-free by ensuring you use certified gluten-free oat flakes, as specified in the ingredients list.

What kind of nuts or seeds should I use?

The recipe calls for 5.29 oz (150g) of nuts or seeds, allowing you to choose your favorites such as almonds, walnuts, pumpkin seeds, or sunflower seeds.

How should I store the Buckwheat Granola?

After the granola has cooled completely, store it in a bottle or an airtight container to maintain its crispness and freshness.

What sweeteners can I use besides agave nectar?

The recipe specifies agave nectar or brown rice syrup, but other liquid sweeteners like maple syrup could likely be substituted for a similar binding and sweetening effect.

4 years ago

Buckwheat Granola
[Vegan]

SO By: Sara Oliveira

Author Bio

Sara is a Traditional Chinese Medicine therapist and a healthy food enthusiast. She blogs at... Read More

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Close-up of golden-brown vegan buckwheat granola, studded with oats, nuts, and seeds, in a rustic bowl with a spoon, ready for breakfast.

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Buckwheat Granola [Vegan]

Dairy Free

Vegan

The star is the buckwheat which gives this granola a special flavor and unparalleled crunch. This granola is gluten free and perfect for breakfast or a snack!

Ingredients You Need for Buckwheat Granola [Vegan]

1/2 cup (170g) buckwheat
3.5 oz (100g) oat flakes (gluten-free)
5.29 oz (150g) of nuts/seeds
3 tablespoons of melted coconut oil
6 tablespoons (80g) agave nectar ou brown rice syrup
1 teaspoon cinnamon powder
1/2 teaspoon of powdered ginger

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How to Prepare Buckwheat Granola [Vegan]

Start by soaking the buckwheat for at least 4 hours.
Strain and discard the soaking water. Let it drain well so that the buckwheat doesn't take too much water with it. If you want, you can dry it with a clean cloth.
Turn on the oven to 320°F (160°C).
In a bowl, mix together the buckwheat, coarse oat flakes, seeds or nuts, cinnamon and ginger.
In another bowl, mix the agave syrupr and the melted coconut oil.
Combine the contents of the two bowls and mix well.
Spread the mixture on a large sheet, lined with parchment paper and bake for 20-30 minutes, stirring occasionally with a fork.
When the granola starts to turn golden, turn off the oven and let the granola sit inside until it gets colder. Don't forget to stir the granola.
Remove, let cool and loosen the granola with your hands.
Store in a bottle after cooling.