Oil-Free Oat-Free Buckwheat Granola
Oh, this? This golden-brown avalanche of nuts, seeds, coconut and dried fruit-flecked deliciousness? I know, it doesn’t look like your everyday, run-of-the-mill cereal. Because it’s not. And that’s why you cannot look away. Because it looks as sensational as it tastes.
It’s my Oil-Free Buckwheat Granola.
As the title makes clear, it is made from buckwheat (not an oat in sight!). If a grain can be adorable, buckwheat qualifies. The grains (technically, “groats:” it’s fun to say, yes? Children definitely think so) look like teeny, tiny pyramids. Le voila:
Is Buckwheat a Type of Wheat?
No, buckwheat is not a type of wheat.
Despite its name, buckwheat has no relation to wheat whatsoever. Rather, this naturally gluten-free grain is the seed of a plant related to rhubarb (I know, crazy, right?). It is packed with protein, fiber and flavonoids, the latter of which are disease-fighting antioxidants also found in green tea and dark chocolate.
What is the Flavor of Buckwheat?
What you need to know most about buckwheat is its flavor: when buckwheat is toasted, as it is in this granola recipe, the groats darken dramatically and their flavor becomes robust and nutty. I liken it to toasted pecans.
In Eastern Europe, toasted buckwheat (typically called by its Russian name, kasha) is a ubiquitous ingredient in soups, side dishes, porridge and, when ground into flour, a wide range of both sweet and savory baked goods. When an ingredient is this good, you want to add it to just about everything!
In the meantime, start with this recipe. This granola is crunchier and nuttier than an oat granola you have ever made or tasted. It is lightly sweet (sweetened with banana and a touch of coconut sugar) and so delicious!
More Great GF & Vegan Buckwheat Recipes:Print
Oil-free buckwheat granola that is loaded with flavor and ancient grain nutrition! It is naturally vegan, oat-free & gluten-free, and mostly sweetened with banana.
- 2 cups raw buckwheat groats
- 1 and 1/2 cups assorted nuts and/or seeds
- 1 cup large flake unsweetened coconut
- 1/2 cup mashed, VERY ripe banana
- 2 tablespoons runny almond butter, peanut butter or tahini
- 2 tablespoons coconut sugar (or sweetener of choice)
- 1 and 1/2 teaspoons ground cardamom or cinnamon
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla
- 1/2 cup dried fruit, chopped if needed
- Preheat oven to 325°F. Line a large baking sheet with parchment paper.
- In a large bowl, stir together the buckwheat groats, nuts/seeds and coconut flakes.
- In a small bowl, whisk together the banana, almond butter, coconut sugar, cardamom, salt and vanilla until blended.
- Add the banana mixture to the buckwheat mixture and stir until well coated. Spread mixture in a single layer on the prepared baking sheet.
- Bake in the preheated oven for 40 to 45 minutes, stirring once or twice, or until buckwheat and nuts/seeds are golden brown. Let cool completely on pan.
- Transfer granola to an airtight container and stir in dried fruit.
Storage: Store the cooled granola in an airtight container at cool room temperature for 2 weeks or freeze for up to 6 months.
Tip: Like other granola recipes, you can adjust this one to match your tastes and what you have on hand.
- Category: Breakfast, Cereal
- Method: Baking
- Cuisine: American
- Serving Size: 1/2 cup
- Calories: 193
- Sugar: 6.4 g
- Sodium: 109 mg
- Fat: 7.7 g
- Saturated Fat: 6.1 g
- Carbohydrates: 29 g
- Fiber: 3.4 g
- Protein: 4.2 g
- Cholesterol: 0 mg
Keywords: buckwheat granola, oat-free, oil-free, gluten-free, low sugar, oil-free granola, vegan, egg-free, dairy-free