First posted: Jul 23, 2015

Beautiful Cinnamon Buckwheat Granola


So, clearly, I’m still on this happy healthy breakfast bandwagon, and I can’t even say I’m sorry. Just the other day there was this Granola with a Halo On; This Creamy Millet Porridge; and now this gorgeous, golden-nugget-filled crunchy Cinnamon Buckwheat Granola, and it’s everything. Really, it could read cinnamon, nut-filled, seed-filled, toasted coconut sprinkled, cranberry dotted granola. And we’re not even done there, there’s also and cacao thrown in, and it’s all bound together by honey and coconut oil.

I’ve made it every week for the last four or five weeks; and I’ve probably eaten my weight in it, even for supper, and Sophie would be hot on my heels. See her sweetest little hand reaching for a few ‘crunchy sprinklings’ in the picture? We eat it just as it is with milk, or tossed over creamy yoghurt and fresh fruit. I also eat it by the handful as a snack when I’m standing staring into the pantry contemplating what to make for dinner. (I think I’m at the stage when panic sets in if supplies run low.)

Also, you should know that Buckwheat has nothing whatsoever to do with wheat. It’s a gluten-free grain-like seed that’s high in protein, budget friendly and happy to be toasted, like it is here, or simmered gently on the stove to make a creamy porridge. Buckwheat grains are the cutest little plump pyramids, and they have a creamy, nutty, earthy flavour. In this recipe I’ve also added in whole rolled oats to make the rest of the ingredients go a little further, but you can easily leave those out for a completely gluten free version (or use gluten-free oats).

ANYWAY, here’s how you make it



Cooks in:        Serves:Makes about 24 servings

  • 2 cups whole rolled oats
  • 2 cups buckwheat
  • 1 heaped cup raw mixed nuts (I like pecans, almonds and cashews)
  • 1 cup sunflower and pumpkin seeds, mixed
  • 1 heaped cup coconut shavings
  • 1 cup cranberries (or raisins); to add in after the granola has cooked and cooled
To bind everything together
  • 1/3 cup coconut oil
  • 1/4 cup honey
  • 1/4 cup hot water
  • 1 heaped teaspoon raw cacao (optional)
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger

What to do

1. Pre-heat your oven to 150C and ready two large non-stick baking trays.

2. Add all of your dry ingredients (except the cranberries) together in a large mixing bowl.

3. Heat your coconut oil until it's liquid, then add it to a small mixing jug along with the remaining binding ingredients. Stir well and pour over the granola ingredients. Mix well and if everything is not moist and well coated add in another 1/4 cup hot water.

4. Spread the mixture onto your baking trays and bake for 30-45 minutes or until fragrant and golden. Swop the baking trays around half way through the cooking process if they are not baking evenly, and you can also stir it gently when you do to further help with even baking.

5. Remove from the oven and allow to cool completely before adding in the cranberries and transferring to an airtight container.

I have no idea how long it lasts in that airtight container as ours has never lasted long enough to find out, but I'm guessing up to four weeks!

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