This puffed buckwheat toasted muesli is so light, crisp and delicious! Served simply with chopped fruit and yoghurt or milk, it’s an easy and nutritious breakfast option, packed with wholegrains, nuts and seeds. The recipe is dairy free and vegan.
Puffed buckwheat has been somewhat of a recent food discovery for me, and I’m going to go right out there and say this discovery has been pretty life-changing. It makes such a great addition to your homemade cereal options.
Toast up some puffed buckwheat and it will turn crispy, golden and delicious. It adds such a lovely crunch to muesli or granola recipes. In a nice contrast to many other muesli/granola recipes which are quite dense, the puffed buckwheat gives these recipes a bit of a lighter feel.
The basic recipe is below, which requires:
- puffed buckwheat
- rolled oats (you could also use a gluten free alternative like buckwheat flakes or quinoa flakes)
- nuts and seeds of choice – I generally use some flaked coconut, pumpkin seeds and sunflower seeds, plus whatever nuts I have on hand e.g. cashews
- coconut oil
- a liquid sweetener like maple syrup or honey
I also add a pinch of cinnamon and some vanilla extract to this, but they are optional! You could also mix up the flavour and add 2 tablespoons of cacao powder for a chocolatey vibe. Yum.
Are there any alternatives to puffed buckwheat?
If you can’t find puffed buckwheat you can try:
- puffed sorghum,
- puffed rice, or
- puffed quinoa
in this recipe. Puffed sorghum is very similar to puffed buckwheat and will probably produce the most similar result. Puffed rice and puffed quinoa are both slightly different – especially puffed quinoa which is smaller than puffed buckwheat – but you should still be able to make a muesli out of it. The puffed quinoa will produce a slightly more dense and crunchy muesli due to the smaller size of the grains.
I have been loving making this simple puffed buckwheat toasted muesli to use as a topping on smoothies and porridge, but honestly my absolute favourite way to eat it is just simple – with chopped fruit and some milk! My favourite milks are soy milk or almond milk. It’s also good with a thick and creamy Greek yoghurt.
Let me know if you make this recipe! Leave me a comment below and do let me know if you make any recipe substitutions so other readers can see what works. Or, take a snap and tag me on Instagram, you’ll find me over at @moniquecormacknutrition 🙂
Puffed Buckwheat Toasted Muesli
Ingredients
- 2 cups puffed buckwheat
- 1 cup rolled oats
- 1/2 cup coconut flakes
- 1/3 cup pumpkin seeds
- 1/3 cup sunflower seeds
- 1/3 cup chopped cashews
- 2 tsp ground cinnamon – OPTIONAL
- 1/3 cup maple syrup or honey or any other liquid sweetener
- 1/4 cup coconut oil melted
- 2 tsp vanilla extract – OPTIONAL
Instructions
- Preheat oven to 150C (300F) and line a large baking tray with baking paper.
- In a large bowl, combine the buckwheat, oats, coconut flakes, nuts, seeds and cinnamon.
- Melt together the coconut oil, maple syrup and vanilla so it's nice and runny, whisking to combine. (You can do this over the stove or in the microwave). Pour the liquid over the dry mixture and combine thoroughly so all the dry ingredients are well coated.
- Spread the mixture evenly out across the baking tray. Bake for 20-25 minutes, stirring the mixture gently a few times to avoid burning around the edges. Remove from the oven and allow to cool completely on the tray; the muesli will crisp up as it cools down.
- Store in an airtight container, it should last 2-3 weeks.
Notes
- puffed sorghum,
- puffed rice or
- puffed quinoa
Thank you Monique for your recipe. I substituted sprouted buckwheat. Tucking into a bowl right now for afternoon tea 🙂 Delicious!
Thank you so much for taking the time to leave me feedback Robyn, I really appreciate it 🙂 And yum to sprouted buckwheat!
hi
where can i buy puffed buckwheat and flaked buckwheat?
I have tried the internet and health food stores and Sprouts. I can’t find them.
thanks.
Hi Anita, I am not sure where you are located so it’s difficult for me to give you advice on a specific store. I buy buckwheat puffs from the health food store in Sydney, and actually I haven’t been able to buy buckwheat flakes myself so I’ve had to substitute rolled oats! I used to be able to buy them from health food stores in London but seems Australia doesn’t have them…
If you can’t find either you can use puffed rice, quinoa, sorghum or millet instead of the puffed buckwheat. Rolled oats can be used instead of buckwheat flakes. 🙂
I recently found puffed buckwheat at an online store called Z Natural Foods.
This looks like an absolutely delicious meal and cannot wait to make it, can’t wait to takes photos of it on Instagram as well haha!
Hahaha I am so happy to hear that Hope! If you make it and photograph it don’t forget to tag me so I can see it, I’m @nourish_everyday on Instagram 🙂
I was disappointed as I thought this was recipe was to actually make puffed buckwheat from the groats, as I’ve never seen it puffed. Anyways, I like your buckwheat flour carrot muffins with dates and walnuts 😁
hahaha I’m sorry Rebecca! I would honestly be so proud of myself if I worked out how to do that, but something tells me I need a commercial oven!
Where do you buy puffed buckwheat?
Hi Grace! I’m not sure where you are located. I usually buy my puffed buckwheat from health food stores, or from bulk foods stores (the kind that have the big bulk bins of nuts, seeds, grains etc. that you scoop out yourself). In Sydney (Australia) I go to The Source Bulk Foods or Naked Foods, usually 🙂
Very dangerous to have in the house too nice. Thank you for the recipe
Haha thank you so very much for the feedback Tehani! Really appreciate it 🙂
Hi
Whats a serving size in cups please
I know i could weight it all and divide by 10 but ive stored it already in 2 containers:)
Thanks!
@Aida I weighed the finished product and divided by 10. Serving size approx. 45g or 1/3 cup US.
You’re welcome, Monique.
Just to add, my 3 year old loved it – she didn’t eat her tea tonight but had 4 bowls of this!
This is awesome, I used maple syrup as the liquid sweetener. No more buying expensive muesli from the supermarket. Thanks!
Peter, you’ve made my day with this lovely comment! Yes, homemade muesli is SO much better than the supermarket stuff. I’m so glad you liked this recipe 🙂
Beautiful bowl of muesli! And so healthy, as always. 😉 Thank you so much for sharing it with us at Allergy Free Thursdays! I’m going to feature it at this week’s party. 🙂
Thank you so much Raia 🙂 Nothing beats a big beautiful bowl of muesli sometimes – simple but good! So flattered to be featured as well – that’s so wonderful of you! Monique