📝 About This Recipe
This granola reimagines the humble buckwheat groat as a sophisticated, ultra-crunchy powerhouse of flavor. Unlike traditional oat-based granolas, using raw buckwheat (Fagopyrum esculentum) provides a distinctively nutty, earthy profile and a superior 'snap' that stays crisp even in milk. Infused with warm cinnamon, sea salt, and Grade A maple syrup, it’s a gluten-free masterpiece that balances rustic texture with modern elegance.
🥗 Ingredients
The Grains & Crunch
- 2 cups Raw Buckwheat Groats (not toasted kasha; look for pale green/tan color)
- 1 cup Old-Fashioned Rolled Oats (certified gluten-free if necessary)
- 1 cup Raw Pecans (roughly chopped)
- 1/2 cup Raw Pumpkin Seeds (Pepitas)
- 1/2 cup Unsweetened Coconut Flakes (large flakes preferred over shredded)
- 3 tablespoons Hemp Hearts
The Liquid Gold Binder
- 1/3 cup Coconut Oil (melted)
- 1/2 cup Pure Maple Syrup (Grade A Amber for best flavor)
- 2 tablespoons Creamy Almond Butter (helps create clusters)
- 2 teaspoons Vanilla Bean Paste (or pure vanilla extract)
- 1 1/2 teaspoons Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Fine Sea Salt (essential for balancing sweetness)
The Finishing Touch
- 1/2 cup Dried Tart Cherries (added after baking)
- 1/4 teaspoon Flaky Sea Salt (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Line a large, rimmed baking sheet with parchment paper or a silicone baking mat to ensure no sticking and easy cleanup.
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2
In a large mixing bowl, combine the raw buckwheat groats, rolled oats, chopped pecans, pumpkin seeds, and hemp hearts. Stir them together until the seeds and grains are evenly distributed.
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3
In a separate medium microwave-safe bowl (or small saucepan), whisk together the coconut oil, maple syrup, and almond butter. Warm slightly until completely fluid.
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4
Whisk the vanilla bean paste, ground cinnamon, ground ginger, and fine sea salt into the warm liquid mixture until smooth and aromatic.
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5
Pour the liquid mixture over the dry ingredients. Use a large spatula to fold the mixture repeatedly, ensuring every single buckwheat groat is glistening and well-coated.
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6
Spread the granola onto the prepared baking sheet in an even layer. Use the back of the spatula to press the mixture down firmly; this compression is the secret to achieving those coveted clusters.
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7
Slide the tray into the center rack of the oven. Bake for 15 minutes without disturbing the mixture.
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8
Remove the tray briefly. Use a spatula to gently flip large sections of the granola, but try not to break it up too much. Sprinkle the coconut flakes over the top at this stage so they don't over-brown.
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9
Return to the oven for another 15-20 minutes. Watch closely toward the end; the granola is done when it is deep golden brown and smells like toasted nuts.
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10
Remove from the oven and immediately sprinkle with the flaky sea salt while the oils are still warm.
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11
CRITICAL STEP: Let the granola cool completely on the pan for at least 45-60 minutes. It will seem soft when hot but will harden into a shatteringly crisp texture as it cools.
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12
Once stone-cold, break the granola into your desired cluster sizes and toss in the dried tart cherries.
💡 Chef's Tips
Always use 'raw' buckwheat groats rather than 'kasha' (which is pre-toasted) to avoid a burnt, overly bitter flavor. For maximum clusters, do not stir the granola at all during the second half of baking or while it is cooling. If you notice the edges browning too quickly, lower the oven temp to 300°F and extend the time by 5-10 minutes. Store in an airtight glass jar at room temperature for up to 3 weeks, or freeze for up to 3 months to maintain peak crunch. Swap almond butter for tahini for a more savory, sophisticated undertone.
🍽️ Serving Suggestions
Serve over thick Greek yogurt with a drizzle of wildflower honey and fresh figs. Enjoy as a cold cereal with chilled unsweetened cashew milk or oat milk. Sprinkle over a smoothie bowl featuring acai, banana, and almond butter. Use as a crunchy topping for roasted stone fruits like peaches or plums. Package in small mason jars with a ribbon as a thoughtful, artisanal homemade gift.