Granola with buckwheat

Name: Granola with buckwheat
Total time: 1 h 30 min
Yield: 10
Cuisine: European
Ingredients: 150 g buckwheat; 150 g of a mixture of seeds and nuts (cashews, hazelnuts, sunflower seeds in any proportion); 150 g pumpkin seeds; a pinch of salt; 50 ml vegetable oil; 150 ml liquid honey; 2 tsp vanilla extract; 50 g dried cranberries

Cookinero 27 November 2022

How to cook Granola with buckwheat

Step 1

Cook crumbly buckwheat porridge. To do this, for each measured part of the cereal, take two measured parts of hot water.

Step 2

Preheat the oven to 150 C. Line two baking sheets with baking paper.

Step 3

In a large bowl, mix boiled buckwheat, coarsely chopped nuts, seeds and salt. Pour in vegetable oil and mix thoroughly so that the oil is evenly distributed.

Step 4

Mix honey with 75 ml of water and vanilla extract, pour the mixture into a bowl and stir well.

Step 5

Spread the mixture on baking sheets and place in the oven for 50 minutes. During this time, stir the mixture several times. Rotate the pans 180 degrees halfway through baking.

Step 6

Let the granola cool, stir in the cranberries. Transfer to tightly sealed jars. Granola keeps for several weeks.

Step 7

Serve granola as is or top with rice, soy or almond milk. Or fruit compote, whichever you prefer.

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Recipe cuisine: European

Cooking time: 1 h 30 min

Servings: 10

Calories: 316.9 kcal

Fats: 18.3

Proteins: 7.9

Carbohydrates: 29.5

Ingredients

150 g buckwheat

150 g of a mixture of seeds and nuts (cashews, hazelnuts, sunflower seeds in any proportion)

150 g pumpkin seeds

a pinch of salt

50 ml vegetable oil

150 ml liquid honey

2 tsp vanilla extract

50 g dried cranberries

Granola with buckwheat - FAQ About Ingredients, Baking Time and Storage

Can I substitute buckwheat with another grain in this granola recipe?

Yes, you can replace buckwheat with rolled oats or quinoa flakes for a similar texture. Adjust cooking times as needed since these grains may bake differently.

How should I store this granola to keep it fresh for weeks?

Store the cooled granola in an airtight container or sealed jars in a cool, dry place. Avoid moisture to maintain crispiness.

Is this granola recipe suitable for a vegan diet?

Yes! Just ensure your honey substitute is vegan (like maple syrup or agave) and that all other ingredients align with vegan preferences.

Can I make this granola nut-free for allergies?

Absolutely. Omit the nuts and add extra seeds (like pumpkin or sunflower) or coconut flakes for crunch.

What’s the best way to serve this granola for breakfast?

Enjoy it with plant-based milk, yogurt, or as a topping for smoothie bowls. It also pairs well with fresh fruit for added sweetness.

Can I freeze this granola for longer storage?

Yes! Freeze in an airtight container for up to 3 months. Thaw at room temperature before serving—no reheating needed.

How can I make this granola less sweet?

Reduce the honey (or substitute) by half, or omit it entirely. The natural sweetness from dried fruit may suffice.

Can I use fresh fruit instead of dried cranberries?

Fresh fruit can be added when serving, but avoid mixing it into stored granola as it introduces moisture and reduces shelf life.

What’s the trick to getting clumpy granola rather than loose crumbs?

Press the mixture firmly onto the baking sheet before baking and avoid stirring too often during cooking to encourage clusters.

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