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  • mandyleblancnutrit

Salted Chocolate Buckwheat Granola

I love to make a batch of homemade granola every now and then, especially around berry season! It makes a great snack with fresh milk and berries, an easy camping food, or a topping for your favourite bowl of "nice cream"!

Now, I don't consider granola a meal by any means ( it's definitely not high enough in protein to make a meal), but top a protein packed yoghurt or smoothie bowl with it and you're good to go!

This decadent granola recipe is made with soaked buckwheat, making it easier to digest. Buckwheat is a pseudo grain that is rich in protein, fibre and minerals like zinc, magnesium and iron.


Makes about 1 litre jar

1 cup of raw buckwheat groats, soaked overnight, then rinsed and drained

1/4 cup of sunflower seeds

1/4 cup of pumpkin seeds

1/2 cup of coconut chips

2 tbsp of raw cacao powder

1/3 cup of maple syrup liquid sweetener of your choice

2 tbsp of coconut oil – melted

1 tsp of cinnamon powder

1/2 tsp of sea salt

Place the buckwheat groats into a large bowl, add in the seeds, raw cacao powder, cinnamon and salt. Stir everything together. Pour on top the melted coconut oil and maple syrup. Mix everything together until all the ingredients are nicely coated.

Line a large baking tray with some parchment paper and spread the granola on top until the tray is completely covered. With a spatula or the back of a spoon press it down.

Bake the granola at 300 degrees Fahrenheit for about 50-60 minutes.  The key to crunchy but not burned granola is to make sure you stir it from time to time. So every 15 minutes, give the tray a shake or stir the granola with a spoon.

Remove the granola from the oven and let it cool down for 1/2 hour. Add in the coconut chips and mix it all together. Store the granola in an airtight jar or container for few weeks.

Let me know if you give it a try!

Mandy XO
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