Basic Buckwheat Granola

This granola recipe is a standard go-to recipe with countless variations. It has only a hint of maple syrup for sweetness and uses applesauce for added moisture without relying on additional sugar or oil. I love using a fruity, medium-intensity extra virgin olive oil or virgin coconut oil as a main flavor agent,  along with a dark maple syrup, rather than having these ingredients in the background. The spices, nuts, seeds, and dried fruit you use can be totally up to you. 

Basic Buckwheat Granola

You’ll want it to sprinkle it on everything, eat it on its own, and will soon become a staple.

Basic Buckwheat Granola

  • Servings: about 12 servings
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2 1/2 cups buckwheat groats (not kasha)
1 cup pecans, coarsely chopped
1 cup walnuts, coarsely chopped
1/2 cup dried large-flaked unsweetened coconut (see Notes)
6 tablespoons unsweetened applesauce
2 tablespoons extra-virgin olive oil (see Notes)
2 tablespoons pure maple syrup (see Notes)
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon fine sea or Himalayan salt

Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.

Put the buckwheat groats, pecans, walnuts, and coconut in a large bowl. Put the applesauce, olive oil, maple syrup, cinnamon, vanilla, and salt in a medium glass measuring cup. Mix to combine. Pour the mixture over the buckwheat mixture. Stir until well mixed.

Spread the mixture in an even layer on a baking sheet. Bake 25 minutes, then stir the mixture. Bake for another 15 to 25 minutes, until the mixture is dry to the touch. The granola will firm as it cools. Let cool completely, and store in an airtight container.

Basic Buckwheat Granola 2


9 thoughts on “Basic Buckwheat Granola

  1. Everythingsrosey says:

    This looks delish! Would love to try and make it. This might seem like a bit of a weird question but after baking is the buckwheat still really hard? X

    • Laurie says:

      Hi, Sham! I think the banana would work (maybe not too ripe, though), but I don’t think the dates would (I would worry it would burn because they are so sweet.) I haven’t tried it that way, but have seen recipes that do use mashed banana before so I’d venture that could be a possibility. If you do try it, let me know! I was thinking of trying it that way, too, down the line. Any other mashed cooked fruit (pear, peaches) would probably work, too.

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