Crunchy Maple Granola
Buckwheat groats are the secret ingredient in this crunchy, healthy granola. You may use more rolled oats in their place, but the little nuggets make this easy granola a little different...and really good.  

Yields 1+ quart.

Dry ingredients

  • 2 cups old-fashioned rolled oats
  • 3/4 cup buckwheat groats (I like Bob’s Red Mill brand)
  • 3/4 cup slivered raw almonds
  • 3/4 cup raw sunflower seeds
  • 3/4 cup unsweetened flaked coconut (or 1/2 cup shredded coconut–a combination of both is delightful)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt

Wet ingredients

  • 1/2 cup pure maple syrup (grade B/dark amber offers best flavor)
  • 1/4 cup melted coconut oil (could use olive oil or oil of choice)
  • 1 tsp vanilla

Optional mix-ins

  • 1/2 cup raisins, cranberries or dried fruit of choice


  1. Preheat the oven to 300 degrees F, and line a large baking sheet (with sides) with parchment paper.
  2. In a large bowl, combine the dry ingredients (excluding any optional mix-ins). In a small bowl, mix the wet ingredients.  Pour the wet ingredients over the dry ingredients and stir to fully incorporate.
  3. Bake for 15 minutes, and then stir well.  Bake for 10 more minutes, and stir again.  Bake for 5 more minutes, or until the granola is evenly golden and mostly dry.  Remove from the oven and allow the granola to cool completely.  Stir in the dried fruit, if using, and store in an airtight container.  The granola will keep for a week or more at room temperature.  I like to store in the refrigerator where it will keep indefinitely–not that it’s likely to last very long!–if sealed in an airtight container or zipper-top bag.


  • Many readers enjoy adding flax meal to a variety of recipes for it’s fiber and heart-healthy benefits, so I have tried it in this recipe (adding to the dry ingredients). I prefer the recipe as written above, but if you’d like to add this wholesome ingredient, you can add up to 3 tablespoons with little effect on the taste.

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