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!

Buckwheat Granola [Vegan]

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  • 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


  1. Start by soaking the buckwheat for at least 4 hours.
  2. 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.
  3. Turn on the oven to 320°F (160°C).
  4. In a bowl, mix together the buckwheat, coarse oat flakes, seeds or nuts, cinnamon and ginger.
  5. In another bowl, mix the agave syrupr and the melted coconut oil.
  6. Combine the contents of the two bowls and mix well.
  7. Spread the mixture on a large sheet, lined with parchment paper and bake for 20-30 minutes, stirring occasionally with a fork.
  8. 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.
  9. Remove, let cool and loosen the granola with your hands.
  10. Store in a bottle after cooling.


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