Have you ever had buckwheat groats? They sound like bird food, but don’t be fooled—these crunchy little gems are hearty, nutty, and surprisingly versatile.
In this almond buckwheat granola, they bring a toasty crunch that plays perfectly with almonds, oats, and a touch of maple. It’s so good topped on yogurt, salads or just eaten right out of the jar.
- Buckwheat Groats: Technically a seed, not a grain—naturally gluten-free, high in fiber, and a good source of magnesium for heart health.
- Almonds: Deliver plant protein, vitamin E, and healthy fats that help keep you full.
- Maple Syrup: Brings natural sweetness plus trace minerals like manganese and zinc (a little goes a long way).
- Cinnamon: Adds warmth and may help with blood sugar balance.
- Coconut Oil: Provides healthy fats that help bind the granola while giving a subtle richness.
- Almond Extract: Just a drop boosts flavor and makes everything taste like dessert without added sugar.
Almond Buckwheat Granola
Crispy buckwheat and almonds granola baked with maple, cinnamon, and coconut oil.
Equipment
Ingredients
Wet ingredients
- 1 tbsp coconut oil, melted
- 1 tbsp maple syrup
- ½ tsp almond extract
- ¼ tsp salt
Dry Ingredients
- ½ cup buckwheat groats
- ¼ cup sliced almonds
- 1 tsp cinnamon, adjust to taste
Instructions
- Preheat oven to 325°F (160°C).
- Whisk the wet ingredients in a bowl until smooth.
- Add in dry ingredients and mix well to coat.
- Spread evenly on a baking sheet lined with parchment.
- Bake for 15 minutes, stirring halfway, until golden and fragrant.
- Let cool completely; it will crisp up as it cools.
Notes
I keep this in a lidded mason jar for up to a week—perfect for enjoying all week long!
Nutrition per Serving
Calories: 200kcalCarbohydrates: 32gProtein: 4gFat: 7gSodium: 145mgFiber: 2gSugar: 12g
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