My Yummiest Granola Recipe


For the past 15 years I have been on a quest to make the perfect granola.  Admittedly, some years that pursuit has looked more like roaming the shelves of the natural food store, searching for the perfect blend of nutty crunch – a granola that could stand up to milk without getting soggy.  A radical shift in my granola making occurred when I was introduced to the idea of using raw buckwheat groats in place of rolled oats. For those that have only experienced the very distinctive flavor of toasted buckwheat, raw buckwheat groats are totally different – subtle, yet hearty, substantial, but not overpowering.  Plus, buckwheat is gluten-free, low glycemic, and packed with essential amino acids and minerals.  What’s not to love about that?

This recipe has been my go-to for about two years now, and I never tire of it.  I am most definitely a protein-in-the-morning gal, so I like my granola packed with nuts and seeds.  If you prefer a less hearty granola, simply reduce the amounts of nuts and seeds.  In fact, change it up as much as you want – that’s what recipes are for!  Add dried fruit.  Replace part of the oil with some orange juice. Add different combinations of nuts or seeds.  Try it as a hot porridge. It’s all tasty.

RAW BUCKWHEAT GRANOLA  (makes approximately 4 quarts)
4 cups raw buckwheat groats

1/2 cup each:  cashews, almonds, and walnuts (or your nuts of choice), chopped
1 1/3 cup of a mix of your favorite seeds (try sesame, flax, pumpkin, sunflower)
1 cup coconut flakes
1 tbsp cinnamon

1/4 cup coconut oil
1/2 cup almond butter
1/2 – 1 cup honey

1) Soak buckwheat groats in water overnight.  Rinse and drain well.

2) Place buckwheat in a large bowl. Add chopped nuts, seeds, coconut flakes, and cinnamon, and stir to combine.

3) On very low heat, melt coconut oil, almond butter, and honey, stirring until smooth, creamy and evenly mixed.  Add to the buckwheat mixture and stir well.

4) Spread granola evenly onto 2-3 cookie sheets.  Bake on the lowest possible temperature setting in your oven (mine is 170 degrees F) for a few hours, until lightly toasted. Some people prefer to use a food dehydrator to bake on an even lower temperature. Stir occasionally to ensure even baking, and remove from the oven BEFORE the buckwheat groats have hardened.  Cool completely before transferring to storage containers.

Enjoy this hearty morning treat!

*This recipe was shared on The Homestead Barn Hop, Homestead Bloggers Network, Natural Living Monday, The Backyard Farming Connection, From the Farm Blog Hop, and The Homestead Resource Guide.