Homemade granola is one of life’s simple pleasures: nutritious, delicious and easy to make in large batches. Far superior to many shop-bought varieties, this roasted buckwheat and coconut granola is crunchy, nutty and deeply toasted, with bright sweet-and-tart pops from dried berries. It pairs beautifully with coconut yoghurt, fresh berries and a drizzle of coconut nectar for breakfast, makes a crisp topping for desserts, or simply works as a wholesome snack straight from the jar.
Why make your own granola?
Shop-bought granola is often overly sweet and sometimes contains gluten despite health-focused marketing. Making granola at home means you control every ingredient and can tailor it to your taste, dietary needs and desired sweetness.
When you make your own granola, you decide exactly what goes into your bowl of goodness.
Reasons to make this granola at home:
- Control over ingredients: Customize the quantity and type of dried fruit, nuts and seeds so the mix suits your preferences.
- Allergen-friendly: Leave out nuts or swap grains to match dietary needs. Use certified gluten-free oats if required.
- Less sugar: Slow roasting develops deep flavours, so you don’t need to add much sweetener.
- Healthier choice: You can limit refined sugars and include nutrient-dense seeds and whole grains for a more balanced breakfast or snack.
But it has buckwheat in it – is this granola really gluten-free?
Yes. Buckwheat is naturally gluten-free and not related to wheat. Like quinoa and amaranth, it’s a pseudocereal used like a grain but not grown on grasses, so it’s suitable for those avoiding gluten. If you need to be strict about gluten, always choose oats labelled gluten-free.
Main Ingredients
- Nuts and seeds – choose your favourites (e.g. almonds, hazelnuts, walnuts, cashews, macadamias, pumpkin and sunflower seeds).
- Oats – plain rolled oats; use certified gluten-free oats if coeliac.
- Buckwheat groats – raw, small toasted pieces that add crunch and nutty depth.
- Dried fruits – chopped apricots, dried berries or cranberries; adjust to taste.
- Coconut oil – virgin coconut oil for flavour; swap for a neutral oil like grapeseed if preferred.
- Coconut flakes – optional, for texture and extra coconut flavour.
- Chia seeds & ground flax – optional sources of omega-3s and fibre; the recipe works without them if you prefer.
- Blackstrap molasses – used here for mineral-rich sweetness; you can swap maple syrup or another sweetener to suit taste.
- Ground cinnamon, vanilla extract and salt – for warm, rounded flavour. Use a good-quality vanilla extract where possible.
Please see the printable recipe card at the bottom of this post for full ingredient quantities.
Basic Instructions
Simple overview:
- Roughly chop the nuts;
- Combine all ingredients except the dried fruit;
- Spread the mixture thinly in a roasting tray and slow-roast, stirring every 15 minutes, until deeply toasted and crunchy;
- Add the dried fruit for the final few minutes, then cool completely before storing.
Roasting for about an hour at a low temperature gives a deep, even toast and releases a lovely aroma around the house. This summary is a quick guide; see the recipe card below for exact temperatures, timings and Thermomix notes.
Serving Suggestions
This granola is wonderful with coconut yoghurt, fresh berries and a drizzle of coconut nectar for a light but sustaining breakfast. It also makes a delicious crunchy topping for desserts—use it on fruit crumbles, stewed plums or berries, or press it with extra coconut oil and a little dark chocolate as a base for plant-based cheesecakes and tarts.
FAQs
Stored completely cool in an airtight container, this granola will keep well for around 3–4 weeks. After that the flavour and crunch start to decline.
It depends on the ingredients. Homemade granola lets you limit added sugars and use nutrient-dense nuts, seeds, oats and buckwheat. This recipe avoids refined sugar and dairy and includes whole grains, healthy fats and seeds for balanced energy.
Yes—this recipe is completely plant-based. Some commercial granolas may include dairy or honey, so check labels if you need strictly vegan options.
📖 Recipe 📖
Roasted Buckwheat and Coconut Granola
5 mins
1 hr
1 hr 5 mins
Ingredients
- 400 g unsalted nuts and seeds (e.g. hazelnuts, almonds, macadamias, walnuts, cashews, pumpkin and sunflower seeds)
- 150 g raw buckwheat groats
- 100 g oats
- 50 g virgin coconut oil
- 50 g coconut flakes
- 50 g chia seeds (optional)
- 20 g ground flax seeds
- 2 tablespoons blackstrap molasses (or maple syrup)
- 1 tablespoon ground cinnamon
- 2 teaspoons vanilla extract
- ½ teaspoon Himalayan pink salt
- 100 g dried fruits (e.g. dried berries and diced dried apricots)
Instructions
- Preheat the oven to 150°C.
- Roughly chop the nuts into large chunks.
- Combine the chopped nuts with oats, buckwheat groats, coconut oil, coconut flakes, chia seeds (if using), ground flax, molasses, cinnamon, vanilla and salt. Mix thoroughly so the oil and sweetener coat the dry ingredients.
- Spread the mixture as thinly as possible on your largest roasting tin. Roast at 150°C for 1 hour, stirring well every 15 minutes so it browns evenly.
- Add the dried fruits for the final 5 minutes of roasting, stir, then return to the oven for 5 minutes.
- Remove from the oven and leave to cool completely, then store in sealed containers.
Notes
- Adjust the nuts, seeds and dried fruits to your preference. You can add orange zest, cacao nibs or chocolate chips (add chocolate only after the granola has cooled).
- Ensure the granola is completely cool before sealing in a container to prevent sogginess or condensation-related spoilage.
- Serve with coconut yoghurt and fresh berries, or use as a crunchy dessert topping or base for vegan cheesecakes and tarts.
Nutrition
| Calories: 188 kcal
| Carbohydrates: 17 g
| Protein: 5 g
| Fat: 13 g
If you like this recipe, please leave a ⭐ star rating ⭐ on the recipe card!
More breakfast recipes
If you enjoy this granola, you might also like other vegan and gluten-free breakfasts on the site, such as hearty gluten-free bread, a satisfying tofu scramble, berry and oat smoothies, or vegan oat and chia porridge with blueberries and almond butter.
My Best Vegan Gluten-Free Bread Recipe-
Astonishingly Good Tofu Scramble
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Berry, Oat and Banana Smoothie
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Vegan Oat and Chia Seed Porridge with Blueberries and Almond Butter
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