I love granola! It’s the best way to start the morning in my opinion! This buckwheat granola is fruity and crunchy. I decided to add the buckwheat as there are no nuts in this version of my granola. The buckwheat adds the crunch and the dried fruit adds the chewiness. This is one breakfast I always look forward to and will never get boring.
I have been making my luxury granola recipes for years now and decided it was time for a bit of a change. Also, my boyfriend asked if I could make a fruitier granola as my other recipes have lots of nuts and seeds. He is more of a fruity breakfast kind of guy! I like my granola crunchy, which is why the luxury version has so many nuts. To make sure this recipe had enough crunch I added the buckwheat.
Buckwheat is super versatile. It is a grain like seed and is gluten free. It’s a healthy carbohydrate and is similar to quinoa. You can buy it as the seed, they look like little triangle seeds, or as flour. Buckwheat flour can be used to make pancakes, pasta and the Japanese soba noodles, which are actually made using buckwheat. It’s also becoming increasingly popular to use buckwheat to make gluten-free beer and whiskey.
The dried fruits used in this recipe are raisins, cranberries and goji berries. Goji berries are packed full of vitamins and minerals. They are also a complex carb which means the blood sugar rises slowly, making them good for diabetics. Adding these to your breakfast granola is a great way to include them in your diet. You don’t need a large amount to gain the benefits. These berries are available in most health food shops.
Granola is really easy to make at home. You can also swap and change any ingredient to suit your personal taste. Mix all the dry ingredients in a large bowl apart from the dried fruit. Mix well and then add the honey, or maple syrup if you are vegan, with the apple compote and sunflower oil. You can make your own apple compote or buy apple puree from the baby food section if you can’t find the compote. Bake everything in the oven at 150°c or 300°f for an hour to an hour and a half. It’s important to roast granola at a low temperature to avoid it burning. The raisins and berries are added after the buckwheat granola is roasted.
My breakfast is made up of this fruity buckwheat granola, natural yoghurt and some fresh fruit. The type of fruit depends on the season, in the summer its fresh berries. In the winter it’s with pear or apple. Eating a hearty breakfast like this means I don’t feel hungry until lunchtime.
What is your favourite breakfast granola? Leave me a comment and rate this recipe if you like it. Share your pictures on Instagram with #prettyvegetarian.
Buckwheat granola – fruity & crunchy
Yield 30-40 servings
Fruity and crunchy buckwheat granola. Packed full of all the goodness you need to start the morning. The easiest homemade granola recipe.
- 500g (6 cups) rolled jumbo oats
- 100g (¾ cup) sunflower seeds
- 50g (⅓ cup) sesame seeds
- 50g (⅓ cup) pumpkin seeds
- 175g (1 cup) buckwheat
- 100g (1 cup) desiccated coconut
- 2 tablespoons cinnamon
- 1 teaspoon salt
- 4 tablespoons honey or maple syrup
- 2 tablespoons sunflower oil
- 300g (1 ¼ cups) apple compote
- 100g (⅔ cup) raisins
- 100g (⅔ cup) cranberries
- 50g (⅓ cup) goji berries
- Preheat the oven to 150°c or 300°f.
- Mix the oats with all the seeds, buckwheat, coconut, cinnamon and salt in a large bowl.
- Add the honey or maple syrup, sunflower oil and apple compote and mix really well.
- Spread onto 2 large baking trays or ovenproof dish.
- Place in the oven and roast for 1 to 1 ½ hours until golden and crunchy. Turn every 30 minutes.
- Allow to cool and add the raisins, cranberries and goji berries.
- Store in an airtight container or jar.
- Granola will keep in an airtight container for up to 4-6 weeks.
- Swap and change any seeds or dried fruit according to your taste.
- Use maple syrup to make the granola vegan-friendly.