I’ve made this delicious chocolate buckwheat granola especially for Christmas but honestly – it’s pretty darn good any time of year. It’s delicious as a smoothie or yoghurt topper, or just with a little milk poured over, the classic way.
The smell of the coconut and cacao roasting in the oven is heavenly. This is a very chunky granola, it is really more like granola clusters (depending on how you usually make your granola). Accordingly, it makes a really great snack on it’s own, too! I hope you love this chocolate buckwheat granola as a festive, fun healthy treat.
Festive Chocolate Buckwheat Granola
This crunchy chocolate buckwheat granola is gluten free and dairy free, and loaded with tasty coconut, seeds and spices.Print Pin Rate
Servings: 8 servings, approximately
- 3/4 cup buckwheat groats
- 1 cup coconut flakes
- 1/4 cup brazil nuts roughly chopped
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup goji berries
- 2 tbsp ground flaxseed
- 2 tbsp cacao powder
- 1 tsp ground cinnamon
- 1/4 cup rice malt syrup or maple syrup
- 2 tbsp tahini
- 2 tbsp coconut oil
- 2 tsp vanilla extract
- Preheat oven to 150 C. Line an oven tray with baking paper.
- Set aside 1/4 cup coconut flakes, the goji berries and the pumpkin seeds. Then, combine the rest of the dry ingredients in a large bowl (i.e. the buckwheat groats, 1/2 cup coconut flakes, brazil nuts, flaxseed, cacao powder and cinnamon).
- Place all of the wet ingredients in a small saucepan and heat gently over a low heat just until they melt together and are nice and runny.
- Pour the wet ingredients into the dry mix and combine thoroughly, so that everything is evenly combined.
- Spread the mixture out over your lined baking tray. The mixture will be very sticky; just gently push it out with the back of a spoon.
- Bake in the oven for 20-25 minutes, until the edges are starting to crisp. Remove from the oven and allow to start cool and crisp up. Once its cool enough to handle, break it into chunks.
- Once the mix has cooled completely, crumble it up a bit more if you like, and then add in the pumpkin seeds, goji berries and additional coconut flakes. Store in an airtight container, it should last about two weeks on the counter, or you can pop it in the fridge to extend the shelf life (though it might not stay as crispy).
*You can also use honey, date syrup or coconut syrup as the liquid sweetener in this recipe; I've tried it with maple syrup and rice malt syrup, but I am sure these will all work fine too. *Mix up the colourful add-ins using whatever you prefer / have on hand! Pumpkin seeds and goji berries can be swapped for things like pistachio nuts, dried cranberries or strawberries, and you can add in some other raw nuts like macadamia or cashew for a really luxe version.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!
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