Healthy Buckwheat Granola

Healthy Buckwheat Granola

When you’re dieting the first thing that comes to your mind is EATING HEALTHY of course, but not necessarily tasteless.

Usually my morning meals are a combination of yogurt and oats, mainly because i love oats, whether plain or granola.

Some leftover buckwheat and oats in the pantry got my attention and I thought i could do somethings with those. So I’ve tested something new and I guess I ‘ve found a new healthy option for my breakfast.

Serving 500gr (10 portions with 50gr serving size each)

Cooking time: 20 minutes


  • 70gr mix dried fruits (white or black sultanas or you could use dried cranberries too)
  • 2 tbsp. brown sugar
  • 2 tbsp. Tahini oil (the oil that sits on top of the tahini) or alternatively use sunflower oil
  • 200 gr buckwheat
  • 150 gr rolled oats
  • 50 gr sunflower seeds
  • 2 tbsp. flax seeds
  • 4 tbsp. dried coconut
  • 1 tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground clove
  1. Preheat the oven to 200° C
  2. Place the buckwheat, rolled oats, sunflower seeds, sugar, oil and the spices in a baking tray lined with parchment paper. Stir with a wooden spoon or your hands until combined. Gently flat uniformely the granola to ensure a even layer (so the edges won’t burn)
  3. Bake the granola for about 15-20 minutes until golden bworn. You should be careful to stir once or twice to prevent burning.
  4. When the granola has reached a nice browning color and has released a nice nutty aroma add the flax seeds, the dried fruits and the shredded coconut. Mix well and let to cool.
  5. Once cooled store the granola in a airtight container for about a month.
  6. Serve 50gr of granola with 200gr plain yogurt or milk (or coconut/almond milk if vegan)



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