This is an extra crunchy and healthy granola due to the buckwheat. Great with white yogurt, as an ice cream topping, or just on its own as a snack.

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Recipe Summary

prep:
10 mins
cook:
40 mins
additional:
1 hr
total:
1 hr 50 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.

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  • Mix oats, buckwheat, sunflower seeds, and salt in a large bowl.

  • Melt coconut oil in a small saucepan over medium heat; stir in honey and seeds from vanilla bean until mixed. Pour over oat mixture and toss to coat. Spread oat mixture evenly over prepared baking sheet.

  • Bake in the preheated oven, stirring every 10 minutes, until granola is lightly brown, 35 to 40 minutes. Stir almonds into granola and continue baking until golden grown, about 5 to 10 minutes more. Allow granola to cool completely, then stir in coconut and raisins. Store in an airtight container.

Nutrition Facts

304 calories; protein 7.5g 15% DV; carbohydrates 40g 13% DV; fat 14.6g 23% DV; cholesterolmg; sodium 13.9mg 1% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
12/31/2014
Very delicious recipe. I changed a cuople of ingredients due to intolerance but followed the directions. Make sure not to overcook as it will become bitter tasting. The granola will crisp up while cooling. Thank you Jiri for sharing your recipe. Read More
(3)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/31/2014
Very delicious recipe. I changed a cuople of ingredients due to intolerance but followed the directions. Make sure not to overcook as it will become bitter tasting. The granola will crisp up while cooling. Thank you Jiri for sharing your recipe. Read More
(3)
Rating: 5 stars
11/22/2017
This is a wonderful recipe! My very picky husband loves it and everyone else who tries it says it's the best granola they've ever had. I've made it at least a dozen times. I've substituted a teaspoon of vanilla extract for vanilla bean when necessary and it's still delicious. Personally I think the flavors are better enhanced when served with milk rather than yogurt. Besides the vanilla extract substitution I stick to the recipe exactly. Local honey is important. Read More
(1)
Rating: 5 stars
02/01/2018
I've been making granola with a variety of ingredients for years but never considered adding buckwheat. I thought uncooked kasha might be too crunchy but it was a nice addition to the granola. I am going to try not chopping it next time mostly just to save a step. I intentionally reduced the amount of honey and forgot to add the vanilla and it turned out fine. I also substitute canola oil for the coconut oil just to avoid the saturated fat in coconut oil.Thanks for expanding my granola repetoire! Read More
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Rating: 5 stars
01/29/2017
So good thank you! Because by children are under 2 I used maple syrup instead of honey. Read More