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Quick & Healthy Recipe: Oil-Free Autumn Buckwheat Granola

Buckwheat is technically a seed (and, despite its name, wheat & gluten-free)

I love this granola for several reasons; it offers something different by not being oat-based, it doesn’t contain any added oils (gets all its healthful fats from whole foods), it’s a delectable combination of crunchy and chewy, and it captures all the flavors of autumn.  Enjoy!

YIELDS: Approximately 5 cups

INGREDIENTS:

  • 3 cups raw buckwheat groats (available at most health food store bulk bins, or can be ordered online from companies like Bob’s Red Mill)
  • 1 medium apple of choice, finely chopped
  • 4 pitted Medjool dates, finely chopped (alternative: 1/2 cup dried currants or chopped raisins)
  • 2 or 3 teaspoons fresh ginger root, grated (here’s a great ginger-grating tip; alternatively, use 1/8 teaspoon powdered ginger)
  • 3/4 teaspoon pumpkin pie spice (or cinnamon)
  • 1/4 teaspoon vanilla extract (or, even better, vanilla bean powder!)
  • 1 or 2 tablespoon(s) liquid sweetener of choice (i.e.: honey, maple syrup, yacon syrup, agave nectar, coconut nectar) (NOTE: Optional ingredient, if you choose to omit, you will have more loose pieces of buckwheat in final product).
  • 1/4 cup each of any two of the following (hemp seeds, chia seeds, sesame seeds, pumpkin seeds, sunflower seeds, chopped pecans, chopped walnuts, chopped almonds)
  • Pinch of salt

INSTRUCTIONS:

Preheat oven to 275 degrees Fahrenheit.

Mix all ingredients in a bowl, ensuring that liquid sweetener and chopped dates are well distributed in mixture (you want to avoid large clumps of chopped dates).

Transfer contents to a baking sheet and evenly distribute/flatten out ingredients.  Bake for 45 minutes (stir and redistribute ingredients every 15 minutes).

Once cooled, store in airtight container.

Granola before going into oven (version in this photo also has goji berries)

NUTRITION INFORMATION (For 1/2 cup serving, using 2 TBSPs sweetener, made with chia and hemp seeds):

256 calories
25 milligrams sodium
8 grams fiber
2.5 grams added sugar
8.5 grams fiber
8 grams protein

Excellent Source of: B vitamins (except B12), manganese, iron, magnesium, potassium

Good Source of: Calcium, copper, phosporus, vitamin E, zinc

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12 Comments

  1. Marianne said on October 2nd, 2011

    Do you mean 1/4 cup EACH of the nuts/seeds or 1/4 cup total?

  2. Andy Bellatti said on October 2nd, 2011

    One-quarter cup each, totaling a half cup. I’ll edit the post to make that clearer (you are the third person to ask).

  3. Lauren Slayton said on October 3rd, 2011

    So glad not to hear more about ADA, gets me fired up. Do we have a photo of the finished granola?

  4. Andy Bellatti said on October 3rd, 2011

    We do, but I don’t have a good camera and it came out badly. I’ll e-mail it to you!

    And, yes, ADA coverage is over. Just had a lot to share….

  5. Kate Shaw said on October 3rd, 2011

    This is awesome! A few months ago I was compelled to buy raw buckwheat groats at a bulk store for some reason but soon realized I had no idea what to do with them. I’ll definitely give this recipe a try, thanks Andy!

  6. Erin said on October 3rd, 2011

    This looks great!! My kiddos will love this as an after-school snack.

  7. Michael said on October 5th, 2011

    This granola recipe looks fantastic- and I’m not just saying that I need to try it, I really MEAN I need to try it!
    The fact that you’re using buckwheat as opposed to oats actually makes it a gluten-free recipe, too!
    Many thanks,
    Michael

  8. Marilyn Weissman said on November 4th, 2011

    Can I use Kasha brand buckwheat groats? If so, fine, medium or coarse grained?

  9. Andy Bellatti said on November 4th, 2011

    Marilyn,

    When I purchase buckwheat groats, I don’t see any mention of fine, medium, or coarse grained. They are simply labeled as “raw buckwheat groats”.

    Kasha is the term for roasted buckwheat, which would not work well in this recipe. You must get raw groats.

  10. roman said on March 10th, 2012

    Hello Andy. I am familuar with buckwheat , but have never tasted it in a breakfast cereal. Do you cook buckwheat groats prior to baking them in the stove? Thank you in advance.

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