I absolutely love granola on my smoothie bowls and Greek yogurt. 
But if you’ve ever purchased store-bought granola, you know that it often is really high in sugar. So a few years ago, I tried to start getting in the habit of making my own, so that I know exactly what is going in it.
Buckwheat is actually a seed, and not actually wheat (misleading name, I know), so it is gluten-free! Buckwheat is also nutrient-dense, high in fiber, packs some protein, and also has about six percent of your daily iron recommendation.
This granola requires some thinking ahead (you have to soak the buckwheat groats overnight), but with tasty ingredients like cinnamon, pumpkin seeds, agave nectar (for a touch of sweetness), coconut, almonds, and walnuts, how can you say no?! [Plus this amps up the healthy fat and protein factor!! Holla 😉 ]
Buckwheat Granola
Ingredients
- 1 cup buckwheat groats
- 1/2 cup roasted pumpkin seeds
- 1/2 cup unsweetened coconut flakes
- 1/3 cup almonds chopped
- 1/3 cup walnuts chopped
- 2 tbsp flax seed
- 2 tbsp coconut oil melted
- 2 tbsp blue agave nectar
- 2 tsp cinnamon
- 1 pinch ground nutmeg
- 1 pinch sea salt
- oil spray
Instructions
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Soak the buckwheat groats overnight
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Preheat oven to 300 degrees
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Lightly spray a large baking sheet with a high smoke point oil (see notes). Drain the soaked buckwheat and spread evenly on the baking sheet
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Bake for 40 minutes, stirring the groats half-way through
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Add the remaining ingredients and stir well.
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Bake everything together for another 20 minutes.
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Let cool and enjoy!
Recipe Notes
[I use avocado oil spray because it has healthy fats and has a higher smoke point than some other healthy oils (like EVOO)]
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