Do you know how dangerous it is to have freshly baked granola sitting on the counter during a long winter evening? And by dangerous, I mean it totally feels healthy enough (vegan, oil-free, buckwheat!) to keep picking away at all night long. You can be sure we did. Each time one of us left the kitchen with a couple clusters in hand, we’d say, “OK, this is the last piece of the night!” only to be tempted back into the kitchen during the next commercial break.
This granola stands apart from the crowd with its lightly sweet, oil-free clusters of crunchy cinnamon-coated buckwheat and sunflower seeds. There isn’t an oat in sight, but we hardly noticed or even cared. For those of you who were pleading for a recipe using almond pulp, you’ll be happy to know that I threw my leftover almond pulp into this batch and it blended seamlessly. I’m sure it also works just fine without it though.
Added on top of a Green Monster for breakfast, I couldn’t take those pictures fast enough! Snap, snap, slurp, slurp.
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Blissfull Buckwheat Granola Clusters
Yield
12 Servings
Prep time
Cook time
Total time
This granola stands apart from the crowd with its lightly sweet, oil-free clusters of crunchy cinnamon-coated buckwheat and sunflower seeds. There isn’t an oat in sight, but we hardly noticed. It's not very sweet and a bit earthy, so if this isn't you thing you might want to add more granulated sweetener to taste.
Ingredients
For the dry ingredients
- 1.5 cups raw buckwheat groats (not Kasha)
- Leftover almond pulp (I had about 1/2 cup or so)
- 1/2 cup raw sunflower seeds
- 2 tsp cinnamon
- 1/2 tsp fine grain sea salt
- 1/4 cup coconut sugar (or other granulated sugar of choice)
For the wet ingredients
- 2 tbsp unsweetened applesauce
- 1/4 cup coconut nectar syrup (or brown rice syrup)
- 3 tbsp sunflower seed butter (or almond or peanut butter)
- 1 tsp vanilla extract
Directions
- Preheat oven to 300°F and line a large baking sheet with parchment paper.
- In a large bowl, mix together the dry ingredients. If using almond pulp, it will remain a bit chunky, but not to worry.
- In a smaller bowl, mix the wet ingredients until combined. Add wet mixture to dry ingredients and stir until the dry ingredients are thoroughly coated and wet.
- Spread granola onto baking sheet in a uniform layer. Bake at 300°F for 20 minutes, roughly flip granola, and bake for another 18-20 minutes, watching closely so it doesn’t burn. Granola will be lightly golden on the bottom and will harden a lot during the cooling process.
- Cool completely on the pan and then store in a glass container on the counter for up to 3-4 weeks (just an estimate).
Tip:
I assume this recipe also works without the almond pulp, so if you don’t have any still give it a shot.
If you don’t have coconut nectar, feel free to use brown rice syrup. Honey would work too if that’s part of your diet. These sticky sweeteners help the granola clump together. You can also use maple syrup or agave, but I don’t think the clusters would hold together as much.
Nutrition Information
(click to expand)
PS- If you are looking for an oil-free oat-based granola, check out my Lightened Up Summer Granola. It’s probably the most popular granola recipe on the site.
Happy crunching!
I have a bag of unused buckwheat and now I know exactly what to do with it!
Just made this and it’s great! First experience with buckwheat and I’m glad it came out so well. Used substitutions: regular cane sugar, brown rice syrup, almond butter, almond slivers. Delish!
I know just what you mean about the temptation of fresh, fragrant granola! It’s even more tempting in the dehydrator because the smell is wafting through the whole house for a whole day. I usually put mine on a green smoothie as well. Nothing better!
Good call on the sunflower seed butter – this was super yummy. Will need to make a second batch soon!
Really original granola recipe! I tried it and it tastes great. I switched the almond meal with 1/4 cup of crushed almonds and it works perfectly. Plus, it’s gluten free! Thanks for this recipe.
i just tried it but the buckwheat kernerls didnt puff up and they are really hard to eat, just as raw and uncooked. i dunno, is it supposed to be like that? im afraid to break a tooth with that granola
Yes they are supposed to be very crunchy! :)
Did you know that this recipe is featured on thekitchn.com today???
I need to try this ASAP
First time cooking with buckwheat groats and this passed the taste test! Very unique flavors. Brought some to work and my co-workers loved it.
This just came out of the oven and it is so so good! I can’t wait to top my smoothie with it tomorrow. Thanks for a FANTASTIC recipe!
This was great! Made it the day you posted it. I used rapadura sugar (quarter cup) and a mix of yacon syrup and maple syrup and added linseed and vanilla instead of cinnamon. So goodesp since my tummy doesn’t like oat granola!
This is really good! Made these using agave sirup and it worked fine. I also added a bit of cardamom to the mix and since I did not have enough buckwheat I added a bit of quinoa. It smells fantastic in the house!
I substituted wheat germ for the almond pulp and it turned out great!
I made these last Thursday. I actually made two batches, one with peanut butter the other with almond (I liked the almond butter one best). I made the mistake of taking in the peanut batch into work with me to share a new granola with my co-workers. There wasn’t a single crumb left. The bag traveled around my office so fast there was no amount of running I could do to keep up with it. Huge hit! Thanks for the recipe.
This looks great but I have is toasted buckwheat…will that not work in this recipe?
The flavour will be very different so I wouldn’t recommend it unless you love kasha (which I’m not a big fan of)
I am on my third batch of this granola, very good! I mixed it up a little with the ingredients I had on hand. First time I used raw buckwheat groats, but my local health food mart only carries kasha, so I’ve used that the past 2 times. I have to bake it for a lot less time or else it will burn. I also included oats the third time in addition, and it is great. Subs were peanut butter, honey (and some leftover corn syrup–gasp), coconut, almonds, and chopped brazil nuts.
I have my first batch in the oven now. It smells so good. I know we’ll love it. I have a thought for the next time I make it—- I may mix the almond pulp in with the wet ingredients, to get it more evenly dispersed. What do you think? Yes – I made almond milk earlier in the evening. thanks for your wonderful recipes, discussion and photos, Angela! I’m a frequent visitor.
Hi Angela,
I just wanted to leave a note and let you know how OUTSTANDING this recipe is/has been – I believe I’m on my tenth time of making it and without fail it’s always better than I seem to remember!! I have been following your blog for some time and have produced a multiple of your recipes (they have also all been made multiple times), and I must echo the sentiments of many who have commented above me that you are a genius. Thank you for consistently sharing innovative, tasty, and swoon worthy recipes. You are an inspiration to many of us and I cannot wait to continue to follow your journey.
Thanks a million,
Steph
Hi Steph, Thank you so much for your lovely words! That means a lot to me. SO glad you love the granola! :)
I just gave your granola a try and it turnd out beautiful.
The smell is amazing and it is so crunchy and nutty… love it,
Thank you for sharing the recipe and keep up the good work.
Your blog is oh so lovely.
Nova
Mmm…had to try this, and it DID work with maple syrup! I even had a go at turning it into quinoa granola! http://itcomesnaturallyblog.wordpress.com/2013/06/05/quinoa-granola Bliss!