Buckwheat is a soft and nutty grain. Though technically a seed, buckwheat is tasty cooked, like in the summer sweet pea dish, or raw. This recipe bakes the raw groats with rolled oats and cacao nibs to make a deliciously crunchy breakfast granola. It’s loaded with fibre and full of healthy fats from the nuts and seeds. Serve with grass fed organic yogurt or homemade almond milk and you’ll be satiated all morning long! 


  • Oats are loaded with soluble fibre! Soluble fibre acts to add bulk to the diet, absorb bile and toxins that need to be excreted, slow the breakdown of carbohydrates, and thus, helps to regulate blood sugar and lower cholesterol. Oats are also an excellent source of manganese, which is a cofactor to various functions in the body and protects cells from damage, helps to maintain bone strength, and supports the thyroid.  
  • Hazelnuts are an amazing source of manganese too! They’re also loaded with vitamin E, a fat-soluble antioxidant vitamin. Vitamin E protects cells and prevents free radical damage and may help to prevent cardiovascular disease. 

Crunchy Buckwheat Granola Ingredients:

2 cups rolled oats

1 cup buckwheat

1 cup hazelnuts

1/2 cup shredded coconut

1/2 cup cacao nibs

1/2 cup flaxseeds

1/2 cup sesame seeds

2 tablespoons cinnamon

Pinch of sea salt

1/4 cup maple syrup

1/4 cup apple sauce

2 tablespoons coconut oil

2 teaspoons vanilla


Preheat oven to 325°F. In large bowl, combine oats, buckwheat, hazelnuts, coconut, cacao nibs, flaxseeds, sesame seeds, cinnamon, and sea salt. In a large saucepan, melt coconut oil and stir in maple syrup, apple sauce, and vanilla. Add dry mixture to the saucepan and mix until well incorporated. 

Spread the granola in an even 1/2” layer on a large baking sheet. If the layer is too thick, the oats will steam cook rather than dry out. Place in the oven and bake for 45 minutes, stirring every 15 minutes. Allow the granola to cool completely before storing in an airtight glass container. 

Recipe originally published on www.lulora.com