Buckwheat and Coconut Granola

Here’s a gluten and added sugar-free granola that can be simply sweetened by serving with some fresh fruit. Better still, brighten up a dessert of pan-fried apples by sprinkling some over for a bit of crunch.

Make sure you buy raw buckwheat groats as opposed to toasted. The latter is hard as a rock unless it’s been soaked. So remember, raw! And use these measurements as a guide – feel free to mix it up according to your taste.

Makes enough to fill a 1 litre jar.


  • 500g - raw buckwheat groats
  • 200g - unsweetened coconut flakes
  • 0.75cup - pumpkin seeds
  • 2tsp - ground cinnamon
  • 1tbsp - coconut oil
  • 1tbsp - tahini (or nut butter)


  1. Mix all the dry ingredients in a bowl.
  2. Melt and combine the coconut oil and tahini in a saucepan.
  3. Pour the oil and tahini mixture over the dry ingredients, making sure they’re all evenly coated.
  4. Spread out on a baking tray (we lined ours with non-stick baking paper) and then roast in an oven set at 160 degrees Celsius for half an hour.
  5. Allow to cool, then store in an airtight container.