Buckwheat Granola

Buckwheat Granola

We love a bit of granola to sprinkle over our porridge and have been experimenting with our new favourite ingredient: Buckwheat.

I didn’t realise until further research that buckwheat is actually a fruit seed rather than a grain which is therefore gluten free. It has a mild nutty flavour and popular in Eastern Europe. You can find it in most supermarkets, health food shops and of course online.

I am definitely going to be exploring buckwheat lots more so watch this space!


200g Buckwheat

100g Mixed roughly chopped nuts – suitable for age of kids

50g Dried chopped fruit e.g. fig, dates

2-3 tbs Maple Syrup

25g Seeds e.g. pumpkin or sunflower

A handful of shredded coconut

1.5 tbs Melted coconut oil


  • Preheat oven to 180˚C
  • Melt the coconut oil and mix in the maple syrup
  • Mix the coconut oil mixture into the buckwheat and nuts until evenly coated
  • Spread mixture evenly over a tray and bake in the middle shelf
  • After 5 minutes give it a shuffle. Return to the oven for approximately 10 minutes until crispy and lightly golden
  • Add dried fruit and coconut (optional to toast coconut for 2 minutes)
  • Allow your buckwheat granola to cool then store in an airtight container, ideally a glass jar for up to 2 weeks

Options: Any nuts or fruit can be used and add more maple syrup to increase the sweetness and conversely less to reduce it.

Tips: Wrap a portion in cellophane or glass jar and give it as a gift 

Buckwheat Granola Parcel

How kids can help:

  •  How kids can help
  • Choosing your ingredients
  • Measuring your ingredients
  • Mixing the melted mixture into the buckwheat
  • Storing or gift wrapping your buckwheat granola



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