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.
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 🙂
- 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
- 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.
- puffed sorghum,
- puffed rice or
- puffed quinoa