Buckwheat Granola

A sweet and crunchy gluten-free recipe perfect for breakfast or a midday snack.  This recipe can be found on our bags of Organic Buckwheat Groats.

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Votes: 35
Rating: 4.11
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Servings 15 - 20servings
Prep Time 10minutes
Cook Time 30 - 35minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 35
Rating: 4.11
You:
Rate this recipe!
Servings 15 - 20servings
Prep Time 10minutes
Cook Time 30 - 35minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 300°F. Line a baking sheet with parchment paper.
  2. In a large bowl combine Bob’s Red Mill Gluten Free Regular Rolled Oats, Bob’s Red Mill Buckwheat Groats, nuts, seeds and coconut flakes.
  3. In a small saucepan combine honey, maple syrup, coconut oil, cinnamon and salt. Bring to a boil and hold at a steady boil for 2 minutes. Remove from heat and add vanilla and almond extract.
  4. Pour syrup mixture over the oat mixture and mix well to evenly coat. Spread the granola on the prepared baking sheet in an even layer.
  5. Bake granola until browned and crispy, about 30 – 35 minutes, stirring thoroughly every 10 minutes.
  6. Let cool thoroughly before breaking into clumps and adding dried cranberries.
Products Used in this Recipe
Recipe Comments

2 thoughts on “Buckwheat Granola

  1. Megan

    This recipe calls for coconut flakes but doesn’t tell us when to put it in the mixture…any info would be great !

    Reply

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