Chocolate-Orange Buckwheat Granola

Okay, really. Who doesn’t love that chocolate-orange combination? And when it’s combined with fragrant coconut oil, toasty coconut flakes, and nutty almonds, it makes for an easy homemade cereal big on flavor and crunch. This cereal/snack/dessert/anything uses buckwheat instead of oats as its base, adding the bonus of zero gluten cross-contamination possibilities and a boost of protein and fibre.

Chocolate-Orange Buckwheat Granola

2 cups flaked buckwheat, such as Bob’s Red Mill Creamy Buckwheat
1/2 cup raw almonds, coarsely chopped
1/3 cup raisins
1/4 cup large flaked coconut
1/3 cup agave nectar or maple syrup
1/4 cup nondairy milk, plus more as needed
1/4 cup  dark cocoa powder
3 tablespoons virgin coconut oil
1 teaspoon  orange zest
1 teaspoon vanilla extract
1/4 teaspoon fine sea or Himalayan salt

Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.

Put the buckwheat flakes, almonds, raisins, and coconut in a large bowl. Mix well to combine.

Put the agave nectar, nondairy milk, cocoa powder, coconut oil, orange zest, vanilla extract, and salt in a small saucepan. Heat until the oil is melted, whisking to combine. Pour the mixture into the buckwheat mixture. Mix well until the buckwheat mixture is moistened and well combined, adding a dash or two of nondairy milk if needed.

Spread the mixture onto the prepared baking sheet in a single layer. Bake for 45 minutes to 1 hour, stirring every 15 minutes, until it feels dry to the touch. It will be a little soft, but once it cools completely it will harden. Once cooled, store leftovers in the refrigerator or at room temperature in an airtight container.


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

Maple Buckwheat Granola with Whipped Cream and Fresh Berries

This skillet granola recipe is done in a fraction of the time of the oven methods, and with the whipped cream and seasonal fresh berries, it makes for a simple dessert or breakfast. The granola freezes well, too.The whipped cream comes from my book, The Allergy-Free Cook Bakes Cakes and Cookies.

buckwheat granola whipped cream strawberries

Maple Buckwheat Granola with Whipped Cream and Fresh Berries

For the granola:
3 tablespoons pure maple syrup
1 tablespoon coconut oil
1 cup flaked buckwheat, such as Bob’s Red Mill Creamy Buckwheat
6 tablespoons raw pumpkin seeds
2 tablespoons hemp seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea or Himalayan salt

For the whipped cream:
1 (14oz) can full-fat coconut milk, refrigerated at least 24 hours
2 tablespoons icing sugar, sifted
1 teaspoon vanilla extract

For serving:
Fresh blueberries, blackberries, raspberries, strawberries

To make the granola, put the maple syrup and coconut oil in a heavy skillet over medium heat. Stir until the mixture just begins to bubble. Add the buckwheat flakes, pumpkin seeds, hemp seeds, cinnamon, and salt. Mix well to completely coat with the syrup mixture. Cook over medium heat, stirring often, for about 5 minutes, until the ingredients are well mixed, fragrant, and golden in color. Remove from heat, and set aside to cool.

To make the whipped cream, put a metal stand mixer bowl or large metal bowl and wire beaters in the freezer for 20 minutes. Remove the items once they are thoroughly chilled, and take the coconut milk can out of the refrigerator, careful not to shake it. Open the can and spoon out the hardened coconut cream at the top of the can. Put the coconut cream, icing sugar, and vanilla extract in the metal bowl. Using the stand mixer or a hand mixer, beat on high until creamy and fluffy, about 5 minutes. Use right away to assemble the dessert, or refrigerate until needed.

When ready to serve, later the berries, whipped cream, and granola in individual bowls. Serve immediately.