Looking for a healthy breakfast option? This Gourmet Cranberry Buckwheat Granola is made with sprouted buckwheat and richly flavored with coconut, pistachios, cacao, and cinnamon. Simple to make, but the flavor combination makes for a truly special and nutritious breakfast or snack.
I don’t know about mornings in your household, but weekday mornings at ours tend to be a bit of a whirlwind. I’m right behind the thought that breakfast is the most important meal of the day, but honestly, getting my two pre-schoolers and myself out the door in a presentable state is often enough of a challenge.
And unfortunately for the time poor, reaching for a box of breakfast cereals just isn’t a great option. As a book I recently reviewed put it, when you start to analyze the nutritional content of boxed cereals most end up looking more like a dessert than a wholesome start to the day. In fact, puffed rice is the GI equivalent of eating jelly beans for breakfast!!
Aside from it not having artificial colors like many kids cereals, puffed rice might not much of a a better option it appears.
Today I’m sharing a recipe for buckwheat-based granola recipe (muesli), which is simple to prepare and can be made in bulk. I have gone with cranberry, pistachio and orange for a Christmas-inspired flavoring combo (packaged in a pretty jar it makes a delightful homemade Christmas gift idea too!), but feel free to mix it up with other flavors according to your preferences.
The addition of coconut oil and flakes help make this breakfast a filling start to the day.
Buckwheat is a wonderful gluten free seed with a lovely crunchy texture. It is full of important nutrients like B vitamins, iron, magnesium, boron and calcium, and is highly alkalizing.
I like to use sprouted buckwheat, which increases the bioavailability of all those nutrients while reducing buckwheat’s starch content AND increasing its protein. If you are new to sprouting buckwheat is an excellent place to start (just check out how easy it is here).
I find that using a dehydrator to gently dry the granola gives the nicest result, but toasting it in the oven works fine too. Enjoy served with milk, or for a non-dairy option try my Simple Oat Milk, Easiest Coconut Milk, or Easiest Almond Milk.
You know what they say–breakfast is your most important meal of the day. It’s important to choose healthy options, however. to start your day off right.
Other Gluten-free Breakfast Ideas
In case you are looking for more options to get your day started right, some other gluten-free breakfast options you might like are:
- Use soaked or sprouted buckwheat.
- You can use 4 scoops stevia instead of honey – see How to Use Stevia.
Why not go and start soaking some buckwheat right away to make this buckwheat granola and have it soon? It’s perfect for every day, but special enough to have for special occasion breakfasts too!
Gourmet Cranberry Buckwheat Granola Recipe
- 5 cups buckwheat
- 1 cup dried cranberries (unsweetened)
- 1/2 cup pistachios (preferably soaked and dried--substitute other nut or seed, if needed)
- 1 cup coconut (flaked, unsweetened)
- 1/4 cup cacao nibs (optional)
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup coconut oil (melted)
- 1/2 cup honey
- 1/4 cup orange juice (or use the juice of 1 orange)
- 2-3 Tbsp orange zest (about the zest of 1 orange)
- Combine all ingredients in a baking pan and place it in an oven on low-medium heat (approximately 250 Fahrenheit or 120 Celsius). After 45 minutes give it a good stir and check to see how crunchy the buckwheat is. If you are using sprouted buckwheat it may take up to two hours before it has fully dried out, but do check it frequently towards the end and stir the granola every so often to avoid it catching.
- Alternatively, spread the granola mix out on dehydrator sheets. It will take approximately 10-12 hours on a medium setting to become completely crisp.
What are your favourite breakfasts ideas for starting the day on a healthy note?
Sarah is a Kiwi mum of two and a ‘Real Food’ convert. She is currently studying a Diploma of Nutritional Science at a naturopathic college in New Zealand. Sarah started her blog, Little Fig, to share her passion for wholesome and probiotic foods, and to celebrate the local food heroes and heroines in her corner of the world.