Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 5
  • 7 Ratings

If you're not having buckwheat in your granola, you're missing out. Even though it has the word “wheat” in its name, buckwheat is a seed that’s more closely related to rhubarb than any grain! So it is actually, gluten-free. Its nutty taste adds subtle sophistication to whatever it touches, and in the case of this granola, it also adds major crunch. Buckwheat provides even more antioxidants than oats and may help reduce blood pressure and lower the risk of certain types of cancer. It’s also high in minerals like heart-healthy magnesium, which has been shown to improve sleep. The fennel seeds play nicely with the earthy buckwheat (plus it's considered good for digestion), but if you’re not a fan of anise flavors, feel free to swap in something more traditional like cinnamon or nutmeg. When shopping for buckwheat, look for buckwheat groats or kasha on the label.

Gallery

Credit: Greg DuPree

Recipe Summary

hands-on:
10 mins
total:
1 hr 5 mins
Yield:
5 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. Stir together buckwheat, oats, almonds, maple syrup, olive oil, coconut oil, vanilla, fennel seeds, and salt in a large bowl. Spread in an even layer on a baking sheet. Bake until golden, about 20 minutes. Remove from oven and stir in flaked coconut. Return to oven and bake until deeply golden, 10 to 15 minutes. Let cool. Store in an airtight container at room temperature for up to 1 month.

    Advertisement
Advertisement
Advertisement