Cinnamon Pecan Buckwheat Granola


  • 1 & 1/2 Cups of Buckwheat Groats
  • 1 & 1/2 Cups of Oats, Gluten Free
  • 1/2 Cup of Pecans
  • 1/4 Cup of Seeds (Pumpkin, Sunflower etc)
  • 1 Teaspoon of Cinnamon
  • 1/4 Cup of Coconut Oil, Melted
  • 1/4 Cup of Maple Syrup
  • Optional: Raisins, Cranberries, Goji Berries etc

I love buckwheat granola because buckwheat groats have this amazing crunchy, poppy texture that you can’t get with any other ingredient. I was making it the other day when I realized I hadn’t ever put up a recipe for it on my blog! It’s just so yummy and makes a gorgeous breakfast and the best crunchy snack! It couldn’t be simpler to make so it’s the perfect thing to make on a lazy sunday for the week ahead.

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Combine the buckwheat, oats, pecans, seeds and cinnamon in a large bowl.

Add in the melted coconut oil and maple syrup and mix everything well.

Spread out the mixture on a baking sheet and bake at 180’C for about 20 minutes until golden brown, tossing once in the middle.


Take out and let cool before storing.


3 Comments to Cinnamon Pecan Buckwheat Granola

  1. This looks perfect for fall! The only problem I have with making granola is trying not to eat it all once it’s out of the oven 😉

  2. rachel says:

    Do you need to soak the buckwheat before combining with oats etc? thanks