Homemade Buckwheat Granola

Buckwheat Granola

My only experience cooking buckwheat was the giant pot of hot cereal I made for fifty 4th graders on a class overnight. The group was re-enacting life in a 19th century Russian settlement and the parent cooks prepared meals in keeping with the times. The kasha, as it’s known, was one of the least appealing dishes I’ve ever cooked or eaten, which is why I had to laugh when I read these words in Carolynn Carreño’s new book, Bowls of Plenty, ” I don’t love buckwheat cooked. It reminds me of something you’d eat in a cold Russian winter when you didn’t have a lot of options.”

Better When Baked

Since Carreño so aptly nailed my opinion on kasha, I was intrigued to find an entirely different approach to cooking buckwheat in the pages of her book, which features 100 gorgeous grain-based recipes, from amaranth to wild rice. One batch of her Buckwheat Crunch and I was hooked. Turns out buckwheat groats fare better when baked than stewed on the stovetop. As Carreño says, “They’re like nature’s Grape Nuts.”

Buckwheat Granola

Today’s recipe is my spin on the one in Bowls of Plenty. You start with uncooked buckwheat groats, which you can find in the bulk bin section of natural food markets or on some grocery store shelves (likely under the Bob’s Red Mill brand). Toss that with slivered almonds, sesame seeds, olive oil, maple syrup, and salt.  I do this right on the baking sheet, which means one less bowl to clean. Then bake it until golden brown and crunchy.

Nutritious Buckwheat Granola

Once your buckwheat is out of the oven and cool, store in an air tight container. It’s excellent with sliced bananas under a pool of cold milk or sprinkled over plain yogurt with fresh berries. The combination of buckwheat, almonds, sesame seeds, and olive oil, means it’s a good source of fiber, antioxidants, healthy fats, and protein, which collectively will keep you filled up through a busy morning.

Fun Fact: Buckwheat isn’t wheat at all. It’s considered a pseudo grain, similar to quinoa and amaranth, and is gluten free. 

Swap your Grape Nuts for this Homemade Buckwheat Granola. Wholesome, easy, gluten-free, delicious. #buckwheat Click To Tweet
Buckwheat Granola
5 from 1 vote
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Homemade Buckwheat Granola

Skip the standard granola or store-bought Grape Nuts and give this crunchy breakfast cereal a try. It has just a handful of ingredients, bakes up in 20 minutes, and is loaded with good-for-you ingredients.
Course Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 10 Makes about 3 1/2 cups
Author katiemorford

Ingredients

  • 1 1/2 cups buckwheat (see notes)
  • 1 cup slivered almonds
  • 3 tablespoons sesame seeds
  • 1/4 heaping teaspoon kosher salt
  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 tablespoons maple syrup
  • 1/3 cup raisins

Instructions

  1. Preheat oven to 325 degrees F.
  2. Put the buckwheat, almonds, and sesame seeds on a large baking sheet. Sprinkle the salt and drizzle the olive oil and maple syrup over the top. Thoroughly stir everything together with your hands or a rubber spatula. Spread on the baking sheet and bake until toasted and lightly browned, stirring halfway through, about 20 minutes total.
  3. Let cool on the counter to allow the cereal to crisp up. Scatter the raisins over the top. Transfer to a jar or other sealed container.

Recipe Notes

Look for uncooked buckwheat groats. You do not want roasted buckwheat or buckwheat cereal.

Adapted from a recipe in Bowls of Plenty: Recipes for Healthy and Delicious Whole-Grain Meals by Carolynn Carreño

 

Comments

04.11.2017 at 7:29 AM #

Pamela

I had a taste of this— delicious! I can’t wait to make it! Thanks Katie💚

04.11.2017 at 9:31 AM #

Allison

In the recipe, you refer to your ingredient as “kasha”, which is roasted (or sometimes referred to as “toasted”) buckwheat), but in the Notes section you mention not to use roasted buckwheat. Please clarify. Thanks!

04.11.2017 at 9:31 AM #

katiemorford

For the recipe, use buckwheat that is not roasted. When I mentioned kasha in the post, it was in reference to the pot of hot cereal, not this granola. Hope that clarifies.

04.11.2017 at 9:37 AM #

Madeleine

So looking forward to altering your feelings about “kasha” when the girls are home this summer! 😉 That doesn’t diminish that this prep looks very yummy… as does everything you prepare! 🙂

04.11.2017 at 9:37 AM #

katiemorford

I’m all for seeing the light on kasha!

04.11.2017 at 3:42 PM #

Lauren O'Connor

I love kasha. First time I ever had it was as a little girl at my Nana’s who often made Kasha Varniskas (buckwheat and bow ties) with brisket. Today I enjoy it all sorts of ways. Can’t wait to try this buckwheat granola!

04.12.2017 at 7:33 AM #

Nevila

I had some uncooked buckwheat at home and i didn’t how to use them. My only question is : do you previously soak the groats before baking them? Or you just toss them right away in the oven?
Thanks
Nevila

04.12.2017 at 7:33 AM #

katiemorford

You do not soak the buckwheat in advance. You just toss it with the other ingredients along with the maple syrup and olive oil.

07.14.2017 at 12:39 PM #

Jeanette Macleod

I decided to give it a go. stupidly, having put it in the oven i read too late not roasted buckwheat. i run to check the packet. OH DEAR. I will let it cook and see how it turns out.

07.14.2017 at 12:39 PM #

katiemorford

I have done that myself… I just pulled it out a little earlier. Hope it works out for you.

05.29.2019 at 9:11 AM #

Victoria

Thank you for sharing the recipe. But will 2 tablespoons of liquid sweetener be sufficient?

05.29.2019 at 9:11 AM #

katiemorford

How sweet you like your granola is all quite personal, of course, but I think 2 tablespoons here does the trick. The granola also has the natural sweetness of raisins.

09.09.2019 at 2:29 AM #

Austeja

Hi, thanks for the recipe. I have IBS and I do not tolerate gluten and also oats buckwheat and rice are the only grains I rely on.

I have tried to make this granola a couple of times but it ended up so hard that it was impossible to chew. Do you have any idea how do you manage to soften it while baking it?

09.09.2019 at 2:29 AM #

katiemorford

Hi there! Yes, this is a very crunchy granola. I happen to like it that way, but if you don’t, you could let it sit in yogurt or milk for a minute before eating. I am not sure how to soften it in terms of baking. Wish I could be more helpful here!

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