Crunchy Buckwheat Granola

Join Anita's Bake Club to rate and review recipes and to save your favourites to your own digital recipe box.
 In Breakfast, Gluten Free, New Year Feature, Vegan
Crunchy Buckwheat Granola | Anita's Organic Mill
Start your day off right with this delicious granola. Made with our Harvest Grain Flake Mix and Buckwheat Groats, it has the traditional flavours and texture of granola with an extra crunch from the buckwheat. Choose any mixture of nuts, seeds and dried fruit you like – just remember to always add the dried fruit after the granola has been cooked. Store in an airtight container and serve with milk, fruit & yogurt…..or even ice cream!
Prep Time:20min
Bake Time:1 hour
Yields:approx. 6 cups
Skill Level:Beginner
Rating:
Votes: 1
Rating: 5
Rate this recipe!
Register to rate this recipe.

Ingredients

Change Units:
  • 2 3/4 cups Anita’s Organic Harvest Grain Flake Mix
  • 1 cup Anita’s Organic Buckwheat Groats
  • 1/2 cup Chopped nuts (we used walnuts)
  • 1/3 cup Anita's Organic Oat Bran
  • 1 tsp Cinnamon
  • 1 tsp Vanilla extract
  • 1/4 tsp Sea salt
  • 1/2 cup Brown rice syrup, warmed gently
  • 1/4 cup Coconut oil, melted
  • 1/2 cup Anita's Organic Shredded Coconut
  • 3/4 cup Dried fruit, chopped if large (we used a mixture of Apricots, Dates, Cranberries and Thompson Raisins)
  • 1/2 cup Cacao nibs

Baking Guides

 
 
 

Recipe Categories

 

Anita's Test Kitchen

Directions

  1. Preheat the oven to 300˚F and line two cookie sheets with parchment paper.
  2. In a large bowl mix together the Harvest Flake Mix, buckwheat groats, oat bran, chopped nuts, cinnamon, vanilla powder, and salt.
  3. In a small heavy based pan gently warm the brown rice syrup and coconut oil over a low heat until liquefied.
  4. Drizzle the oil & syrup mixture over the flake & buckwheat mixture. Mix well until the dry ingredients are evenly coated with the wet mixture.
  5. Divide the mixture evenly between the two lined cookie sheets and spread out into an even layer.
  6. Place in the oven and bake for 1 hour until golden. During the cooking process take the trays out every 15 to 20 minutes and stir the mixture around to prevent the mixture at the edge of the trays from burning.
  7. When fully cooked remove from the oven and allow to cool for a few minutes before transferring the mixture to a large bowl.
  8. Add the dried fruit, coconut and cocoa nibs and stir well. Allow the mixture to cool fully and then transfer to an airtight storage container.

Add it to your Anita's recipe box!

Join Anita's Bake Club to save your favourite recipes. After opting in, you can also rate them and join the conversation below. now, it's easy!

Print Recipe

Related Recipes

Tips & Techniques

Dairy Substitutions | Anita's Organic Mill
Dairy Substitutions
The Dutch Oven Method for Great Bread Crust | Anita's Organic Mill
The Dutch Oven Method for Great Bread Crust
Ingredient Preparation | Anita's Organic Mill
Ingredient Preparation
How to Measure Flour | Anita's Organic Mill
How to Measure Flour

Related Products

Showing 2 comments
  • JustJean

    For most of my life I have made my own GRANOLA and ENERGY “BITES” so I am always on the Lookout for new recipes. The more healthful ingredients, the better. My emphasis is more on the FIBRE (various grain flakes, oat bran, wheat germ, seeds and almonds) and sugar-free (use mostly maple syrup and dried figs). This recipe introduced buckwheat GROATS and cacao NIBS (although I Do use powdered carob).

Leave a Comment

Ancient Grain Granola Clusters | Anita's Organic MillBlueberry & Coconut Crumble Bars | Anita's Organic Mill