Recipes » Breakfast » Crunchy Buckwheat Granola
T. Colin Campbell Center for Nutrition Studies

Crunchy Buckwheat Granola

By 2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5(2)
Packed with protein and complex carbohydrates, granola is a delightful way to start your morning--or to get some quick energy in the afternoon.
Prep: 5 mins Cook: 45 mins Yield: 6 servings
Gluten Free Nut Free Soy Free

Store-bought granola sometimes contains processed ingredients, and it can be expensive. The good news is that making granola at home is economical and super easy! Best of all, you can tailor the recipe to your own liking.

Ingredients

Ingredients

  • 3 cups old fashioned rolled oats
  • 1 cup buckwheat groats
  • ½ cup pumpkin seeds
  • 2 tsp cinnamon
  • ¼ tsp salt
  • ¾ cup date paste
  • 1 Tbsp vanilla
  • ¼ cup water
Whole Food, Plant-Based Living: Getting Started

Instructions

Instructions

  • 1. Preheat the oven to 300 degrees F and line a large baking sheet with parchment paper.
  • 2. In a large bowl mix together the oats, buckwheat, pumpkin seeds, cinnamon, and salt.
  • 3. In a separate small bowl, whisk together the date paste, vanilla, and water.
  • 4. Add the wet ingredients to the dry and stir until there are no dry spots left.
  • 5. Transfer the mix to the parchment-lined baking sheet, spreading it out in a thin layer.
  • 6. Place on the middle rack in the oven and bake for 45 minutes, stirring and flipping the granola every 15 minutes.
  • 7. The granola will seem wet at first but it will dry after baking. The granola is done when the oats are no longer wet and are starting to brown along the edges.
  • 8. Remove from the oven and let cool completely.

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