home made buckwheat granola
5.0 from 6 votes

Making homemade granola is super easy, quick and much lower in sugar and carbs than store bought. A buckwheat base adds a nutty crunch and pairs perfectly with the seeds and coconut flakes.

Served as a traditional breakfast food, this granola also makes a great topping over fresh fruit or even mixed in with a regular crumble topping for pudding.

Add pumpkin spice in the autumn for a seasonal twist. Healthy fat, protein and a satisfying crunch all in one bowl.

Toasted buckwheat can be eaten right out of the bag. Nutty and crunchy, it is neither a grain nor a seed but a pseudocereal. It’s a lower carbohydrate alternative to a grain or wheat, it’s gluten free, high in minerals, fibre, protein and antioxidants. Buckwheat is excellent for gut health and could help in controlling blood sugar.

Homemade Buckwheat Granola Recipe

Homemade Buckwheat Granola Recipe

Recipe by Marnie Fillingham
5.0 from 6 votes

Served as a traditional breakfast food, this granola also makes a great topping over fresh fruit or even mixed in with a regular crumble topping for pudding

Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

172

kcal

Ingredients

  • 260 g toasted buckwheat

  • 55 g raw jumbo oats

  • 80 g pumpkin seeds

  • 75 g shelled sunflower seeds

  • 40 g toasted coconut flakes

  • 30 g chia seeds

  • 35 g ground flax seeds

  • 12 g powdered cinnamon

  • 2 large egg whites

  • 2 tbsp liquid sweetener

Directions

  • Preheat oven to 140c fan/150c regular
  • Combine all dry ingredients in a large bowl
  • Combine egg whites and sweetener in a small bowl and mix well but not beaten
  • Combine wet into dry together and mix well; let it sit a few minutesstirring the granola
  • Line two baking trays with parchment paper, spread out the granola evenly to about half an inch thickbaked granola
  • Bake in a preheated oven for 30 minutes, and cool completely before storing in a sealable container like a large Kilner jar

Notes

  •  I like extra pumpkin seeds. 
  • I used Sainsbury’s Toasted and Tender Buckwheat
  • Flahavan’s Jumbo Oats
  • + Bulk Zero cal “Maple  Syrup”
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