Citrus Buckwheat Granola

Sometimes it’s easy to get stuck in a routine and forget about the diversity we can bring to our life. This applies to cooking as well. How many people pretty much eat the same thing for breakfast everyday? I love granola, but needed to switch it up and Buckwheat is a great alternative.

Buckwheat is a gluten-free seed making it a more gut friendly grain. Although it’s high in carbohydrates it is also a source of protein and fiber. 1 cup of buckwheat contains about 6 grams of protein and 5 grams of fiber. It is one of the few plant proteins that contain all essential amino acids. Our bodies are not able to produce essential amino acids and therefore we need to consume them through our diet. This makes buckwheat a great staple for a vegan diet. (1)

It also happens to make really good granola! This recipe is simple using minimal ingredients, so you don’t need to go buy 10 different nuts, seeds, fruits, etc. This buckwheat granola can be added to salads, yogurt, smoothie bowls, acai bowls (like pictured), or eaten by the handful. It can be stored in the cabinet in an air-tight container for 5-7 days. It’s extra crunchy with a subtle zesty-sweet taste.

I often end up changing the recipe after I already took pictures, like this one. So this recipe will actually yield small chunks of granola.  It took me a while to learn that the key to making granola chunks without adding too much sweetener or egg, is to use a 1:1 ratio of flour to the base of your granola. Like below, or if you were using oats you would use 1/2 cup of oats and 1/2 cup of oat flower.

(gluten-free, vegan, low-FODMAP) 

Time: 25 minutes minute       Servings: 2 cups 


  • 1/2 cup of buckwheat groats
  • 1/2 cup of buckwheat flower
  • 1/2 cup of chopped almonds
  • 2-3 tablespoons of maple syrup
  • 2 tablespoons of coconut oil
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of sea salt
  • 2 tablespoons of orange zest (about 1 large orange)


  1. Pre-heat the oven to 350 degrees F.
  2. Add 1/2 cup of buckwheat to a food processor and process until it’s grounded into flour.
  3. In a large bowl add the zest from the orange, maple syrup, salt, cinnamon, coconut oil and stir together.
  4. Add the chopped almonds, buckwheat, and buckwheat flower to the bowl and stir until evenly coated.
  5. Place on a baking sheet lined with parchment paper  and spread evenly into one solid form. Bake for about 20 minutes.
  6. Allow the granola to cool for about 5 minutes before serving. After the granola has cooled it can be broken up into small chunks.

Tip 1: Make sure the granola is spread evenly before baking or the edges will come out crispy and the middle will be soft. 

Tip 2: If you snack on granola like I do, you may want to double this recipe because it makes a small batch. 





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