Try This Buckwheat Granola Recipe for an Energy-Boosting Breakfast
Try cooking buckwheat groat recipes with this delicious and easy granola recipe.
From a nutritional standpoint, buckwheat is an all-star. Buckwheat is higher in protein than rice, millet and corn and contains lots of soluble fibre, which can help improve digestion and lower blood sugar.
To get the most bang out of your buckwheat, try this buckwheat groat recipe that’s full of protein and energy to get you going in the morning.
(Related: Buckwheat, a Protein-Rich Grain, Is a Nutritional Superstar—Here’s Why)
| Servings |
| 12servings |
| Servings |
| 12servings |
Ingredients
- 1 1/2 cups rolled oats
- 3/4 cup raw buckwheat groats
- 3/4 cup pecan halves broken into smaller pieces
- 1/2 cup raw hulled pumpkin seeds
- 1/2 cup raw hulled sunflower seeds
- 1/2 cup coconut flakes
- 1 1/2 tbsp brown sugar
- 1 tsp cinnamon
- 1/2 tsp kosher salt
- 1/4 tsp ground cardamom
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 1/2 cup dried cherries or cranberries (optional)
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat oven to 325ºF. In a large bowl, stir together oats, buckwheat groats, pecans, seeds, coconut, brown sugar and spices.
- Whisk together olive oil and maple syrup. Add to dry ingredients and stir until well-combined, making sure all dry ingredients are well-coated. Spread mixture in an even layer on a large parchment-lined baking sheet, and bake, rotating pan halfway through cooking, until granola is golden brown and fragrant, 20–30 minutes. Allow granola to cool on baking sheet, then sprinkle dried cherries on top, if using. Store in an airtight container.
Recipe Notes
Avoid stirring granola during or after baking. Leaving it undisturbed will create nice large clusters.
