Buckwheat Granola Recipe Vegan Made Easy and Delicious

Looking for a delicious, crunchy, and wholesome snack that’s perfect for breakfast or anytime munching? This buckwheat granola recipe vegan is your new go-to!

Buckwheat, despite its name, is a seed that’s naturally gluten-free and packed with nutrients. When toasted to perfection and combined with a medley of nuts, seeds, and a touch of natural sweetness, it creates a granola that’s both satisfying and nourishing.

Whether you’re vegan, gluten-intolerant, or simply looking to add more plant-based goodness to your diet, this recipe is incredibly versatile and easy to customize. Plus, it makes your kitchen smell heavenly as it bakes!

Granola is fantastic for meal prepping, and this buckwheat version is no exception. Store it in an airtight container, and it stays crisp for weeks.

It’s perfect sprinkled over your favorite plant-based yogurt, blended into smoothies, or just enjoyed by the handful. Ready to make a batch of crunchy, vegan granola that’s bursting with flavor and nutrition?

Let’s dive in!

Why You’ll Love This Recipe

This buckwheat granola is a powerhouse of flavor and nutrition. Using buckwheat groats adds a unique crunch and an earthy, nutty flavor that sets it apart from traditional oat-based granolas.

Plus, it’s naturally gluten-free and loaded with fiber, protein, and essential minerals.

What’s more, this recipe is entirely vegan, free from refined sugars, and easy to customize with your favorite nuts, dried fruits, and spices. It’s a perfect balance of sweet and savory, with a hint of cinnamon and vanilla to warm your senses.

Whether you’re fueling a busy morning or need a healthy snack, this granola fits the bill beautifully.

And if you love making your own snacks at home, check out these other recipes for inspiration: Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food, Lion’S Mane Mushroom Crumble Recipes, and Cajun Ranch Wing Sauce Recipe.

Ingredients

• 2 cups raw buckwheat groats
• 1 cup raw almonds, roughly chopped
• 1/2 cup raw pumpkin seeds
• 1/2 cup unsweetened shredded coconut
• 1/4 cup chia seeds
• 1/4 cup maple syrup or agave nectar
• 1/4 cup coconut oil, melted
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/2 cup dried cranberries or raisins (optional)

Equipment

• Baking sheet
• Parchment paper or silicone baking mat
• Large mixing bowl
• Small bowl or measuring cup for wet ingredients
• Spatula or wooden spoon
• Oven
• Airtight container for storage

Instructions

1. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
2. In a large mixing bowl, combine the buckwheat groats, chopped almonds, pumpkin seeds, shredded coconut, and chia seeds. Stir well to mix evenly.
3. In a small bowl or measuring cup, whisk together the maple syrup, melted coconut oil, vanilla extract, cinnamon, and sea salt until smooth and fully combined.
4. Pour the wet mixture over the dry ingredients. Using a spatula or wooden spoon, toss everything together until the buckwheat and nuts are evenly coated with the syrupy mixture.
5. Spread the granola mixture evenly on the prepared baking sheet, pressing it down gently to help clusters form during baking.
6. Bake for 25-30 minutes, stirring halfway through to ensure even toasting. Keep an eye on it to avoid burning—granola should be golden brown and fragrant when done.
7. Remove from oven and let cool completely on the baking sheet. As it cools, the granola will crisp up beautifully.
8. If using dried fruit, stir it in once the granola is cool to prevent sogginess.
9. Transfer to an airtight container and store at room temperature for up to 2 weeks, or freeze for longer storage.

Tips & Variations

For extra crunch, briefly toast the raw almonds and pumpkin seeds in a dry skillet before mixing.

Feel free to swap out nuts and seeds based on what you have on hand. Walnuts, pecans, sunflower seeds, or hemp seeds all work wonderfully.

For sweetness, you can substitute maple syrup with brown rice syrup or date syrup.

Want to boost the flavor? Add 1/4 cup of cacao nibs or a teaspoon of ground ginger for a spicy twist.

For a tropical vibe, include dried pineapple or mango instead of cranberries.

Remember, you can adjust the baking time slightly depending on your oven and how crunchy you like your granola. Keep it monitored closely after 20 minutes, as buckwheat can brown quickly.

Nutrition Facts

Serving Suggestions

This buckwheat granola is incredibly versatile. Here are some delicious ways to enjoy it:

• Spoon over your favorite vegan yogurt with fresh berries for a wholesome breakfast.
• Mix into smoothie bowls for added texture and nutrition.
• Use as a topping for warm oatmeal or chia pudding.
• Pack a small bag for a quick, energizing snack during hikes or busy days.
• Sprinkle over salad bowls for an unexpected crunch boost.

If you’re interested in other vegan-friendly recipes, be sure to check out the Lemon Ricotta Pasta With Arugula Recipe or the Lion’S Mane Mushroom Crumble Recipes. Both are fantastic plant-based dishes that complement this granola perfectly!

Conclusion

Making your own buckwheat granola at home is a rewarding way to enjoy a crunchy, nutrient-dense snack or breakfast. This vegan recipe is simple, wholesome, and endlessly adaptable to suit your taste preferences and dietary needs.

The combination of buckwheat groats, nuts, seeds, and natural sweeteners delivers a satisfying crunch and a burst of flavor in every bite.

By preparing your own granola, you avoid the unnecessary additives and sugars found in many store-bought versions, giving you full control over the ingredients. Plus, it’s a wonderful way to support a plant-based lifestyle without sacrificing taste or texture.

Enjoy your homemade buckwheat granola with your favorite vegan yogurt, smoothies, or straight from the jar!

For more tasty recipes, explore Instant Pot Rabbit Recipe for a savory meal or satisfy your sweet tooth with the Lemon Straws Recipe. Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Buckwheat Granola Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A crunchy and nutritious vegan buckwheat granola perfect for breakfast or snacks. Made with natural sweeteners and wholesome ingredients.”, “prepTime”: “PT10M”, “cookTime”: “PT30M”, “totalTime”: “PT40M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“2 cups raw buckwheat groats”, “1 cup rolled oats”, “1/2 cup chopped almonds”, “1/2 cup shredded coconut”, “1/4 cup maple syrup”, “1/4 cup coconut oil, melted”, “1 tsp vanilla extract”, “1/2 tsp ground cinnamon”, “1/4 tsp salt”, “1/2 cup dried cranberries”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 325\u00b0F (160\u00b0C).”}, {“@type”: “HowToStep”, “text”: “In a large bowl, combine buckwheat, oats, almonds, and coconut.”}, {“@type”: “HowToStep”, “text”: “In a small bowl, whisk together maple syrup, melted coconut oil, vanilla, cinnamon, and salt.”}, {“@type”: “HowToStep”, “text”: “Pour wet mixture over dry ingredients and mix well to coat.”}, {“@type”: “HowToStep”, “text”: “Spread mixture evenly on a baking sheet lined with parchment paper.”}, {“@type”: “HowToStep”, “text”: “Bake for 25-30 minutes, stirring halfway through, until golden and crunchy.”}, {“@type”: “HowToStep”, “text”: “Remove from oven and let cool completely.”}, {“@type”: “HowToStep”, “text”: “Once cooled, stir in dried cranberries.”}, {“@type”: “HowToStep”, “text”: “Store granola in an airtight container.”}], “nutrition”: {“calories”: “220 kcal”, “proteinContent”: “5 g”, “fatContent”: “12 g”, “carbohydrateContent”: “26 g”}}