Published Mar 07, 2015, Updated Sep 27, 2021
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Easy buckwheat granola with quinoa, raw buckwheat, rolled oats, coconut and dates. It’s crunchy, sweet and delicious.
This health boosting granola includes a bunch of my favorite foods — oats, quinoa, buckwheat, sunflower seeds, coconut and Medjool dates.
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.
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.
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
- Easy Pumpkin Granola
- Maple Quinoa Granola
- Easy Hemp Granola
- Coconut Almond Granola
- Grain Free Chocolate Granola
- No Sugar Granola
- 1 cup old fashioned rolled oats
- ½ cup raw buckwheat groats
- 1 ½ cup cooked quinoa
- ½ cup sunflower seeds
- ½ cup unsweetened shredded coconut
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
- 1 teaspoon cinnamon
- 2 teaspoons vanilla
- ¼ teaspoon sea salt
- 5 pitted Medjool dates, chopped into tiny bits (I used Natural Delights)
- 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.
- Inspired by Kath’s Crunchy Buckwheat Granola.
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks really good 🙂
How long would this last for?
It should last a couple weeks in an air-tight container.
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.
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.
Sorry, I didn’t realise I’d already left a comment last week! You can delete one 🙂
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