First posted: Aug 3, 2019

Everything Granola aka Chocolate Cinnamon Buckwheat Granola


We layer this granola into glass jars along with a dollop of full-fat yoghurt or coconut cream, Quick Chia Berry Jam and a few slices of fresh fruit for breakfast on the go, making 4–5 days’ worth at a time.

Add a handful to baked fruit for an almost-instant crumble topping.



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 mixed sunflower and pumpkin seeds
  • 1 heaped cup coconut shavings
  • 1 cup dried cranberries (no added sugar), to add after the granola has cooked and cooled
To bind everything together
  • 1/3 cup coconut oil
  • 1/4 cup honey (or rice malt syrup)
  • 1/4 cup hot water
  • 1 heaped tsp raw cacao powder (optional)
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger

What to do

1. Preheat the oven to 150 °C and ready two large nonstick baking trays.

2. Place the oats, buckwheat, nuts, seeds and coconut shavings together in a large mixing bowl.

3. Heat the 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. If everything is not moist and well coated, add another ¼  cup hot water
4. Spread the mixture onto the baking trays and bake for 30–45 minutes, or until fragrant and golden. Swop the baking trays around halfway 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 the cranberries and transferring to an airtight container. Lasts up to four weeks; or store half in the freezer for use at a later date.

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