Buckwheat Granola



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Easy buckwheat granola with quinoa, raw buckwheat, rolled oats, coconut and dates. It’s crunchy, sweet and delicious.

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Two bowls of Homemade Gluten-free Cereal with Quinoa Buckwheat & Dates.

This health boosting granola includes a bunch of my favorite foods — oats, quinoa, buckwheat, sunflower seeds, coconut and Medjool dates.

Homemade Gluten-free Cereal with Quinoa Buckwheat & Dates in a bowl.

With healthy fat from the coconut oil and natural sweetness from maple syrup and dates, this cereal is wholesome, filling and perfectly sweet. The quinoa, buckwheat and sunflower seeds give it quite the crunch. Who knew you can toast cooked quinoa and make it crunchy. Yes siree — works like a charm!

I love the cinnamon vanilla flavoring I used for this batch, but I think a chocolate version with a little cocoa powder and chocolate chips would be an indulgent (and insanely delicious) treat.

Homemade Gluten-free Cereal with Quinoa Buckwheat & Dates in a bowl. An open banana is next to the bowl.

Serve it up with milk, just as you would regular cereal or pour milk over it and let it sit for a while — even overnight — like overnight oats.

It’s similar to granola nutritionally so it also works great as topping for yogurt or smoothies and I bet it would make a crunchy delicious topping for salads as well.

Homemade Gluten-free Cereal with Quinoa Buckwheat & Dates in a bowl with milk being poured into the bowl from a mason jar.

I couldn’t resist having a big bowl with banana slices and almond milk this morning — HAD to celebrate! 😉 Crunch crunch crunch.

More Granola Recipes

4.50 from 4 votes

Buckwheat Granola

Easy buckwheat granola with quinoa, buckwheat, oats, coconut and dates. Crunchy, sweet and delicious.
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 14



  • Preheat oven to 325°F.
  • In a large bowl combine oats, buckwheat, quinoa, sunflower seeds and coconut.
  • In a small bowl combine maple syrup, coconut oil, vanilla, cinnamon and salt.
  • Pour maple syrup/oil mixture over the grain mixture and stir well, making sure all pieces are covered. Spread cereal mixture onto a baking sheet lined with parchment paper or silpat.
  • Bake for 40-45 minutes. Color should be golden brown.
  • While cereal is baking, chop the dates.
  • Remove from oven and stir in chopped dates.
  • Let cereal cool before placing into a covered container for storage.



Serving: 1/4 cup | Calories: 181kcal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Fiber: 3g | Sugar: 10g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: buckwheat granola
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. 5 stars
    Thanks for this! It’s very similar to a regular granola recipe I used to make but I’ve never tried all these seeds before! I used pepitas instead of sunflower seeds and olive oil instead of coconut. It’s a very flexible recipe and very tasty.

  2. This is such a fantastic granola! It’s similar to my regular granola recipe but with a variety of seeds.
    You can swap in/out whatever you prefer. I used steel cut oats, added 1/4 cup flax seeds and used pepitas instead of sunflower seeds. I used the dates but also added 3 chopped dried apricots. So awesome to take a 1/2 cup of this with some yogurt to eat my breakfast at work. It is quite a few calories but it’s perfect because I was trying to shift more calories to breakfast/lunch. Cheers.

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