Gourmet Cranberry Buckwheat Granola Recipe

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Gourmet Cranberry Buckwheat Granola. This gluten free granola is free of refined sugar and would make a fabulous gift in a jar :)!

{I love having healthy breakfast foods for my family like 3 Ingredient Buckwheat Pancakes, Chocolate Chia Pudding, Berry Mousse, Homemade Protein Bars, and Chocolate Teff Waffles. Today, Sarah from The Little Fig brings us a fabulous Gluten-Free Granola Recipe.  

I've been meaning to make something like this Soaked Buckwheat Granola for a long time–ever since my friend showed me her Soaked Buckwheat Cereal.  Simply can't wait to make this.}

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!! {From Adrienne. I know- I found that out as well!  Aside from the fake colors, the puffed rice is NOT much of a a better option it appears. Horrifying, isn't it??}

With the aim of addressing this double conundrum I decided to host a healthy breakfast series on my blog, Little Fig. I hope to provide inspiration for a range of ready-to-go breakfasts that will keep you humming throughout the morning.

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 flavouring combo (packaged in a pretty jar it makes a delightful gift too!), but feel free to mix it up according to your preferences.

The addition of coconut oil and flakes help make this breakfast a filling start to the day.

Buckwheat up close. Contrary to its name, it isn't a type of wheat and has no gluten.

Buckwheat up close. Contrary to its name, it isn't a type of wheat and has no gluten.

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.

Doesn't this granola look simply lovely drenched in milk?

Doesn't this granola look simply lovely drenched in milk?

{From Adrienne:  I am seriously going to soak some buckwheat right away and make this. My kids and hubby will LOVE it for breakfast. In fact, I think this would make a lovely special breakfast for Christmas morning, or any other special day in your future. }

What are your favourite breakfasts ideas for starting the day on a healthy note?

Sarah TengSarah 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.

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.


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  1. When you use sprouted buckwheat, do you use it wet or dehydrate it? Would it be 5 cups of wet or dehydrated buckwheat? Thanks. I can’t wait to try this recipe.

  2. This looks like an awesome recipe. I just pinned it and printed it out so I can try it later this week. I have buckwheat groats and it would be a nice change from oats.
    How long do you soak your buckwheat before you use it?

    • Hi Jennifer – buckwheat only needs a brief soaking of less than an hour. If you click on the ‘freshly sprouted buckwheat’ link in the recipe box above you will be directed to further instructions on my blog.

  3. LOVE This recipe! Sharing today on my FB page!!

  4. This sounds absolutely DANGEROUS! Thank you for sharing!!

  5. Joanne Peterson says:

    Definitely going to make this. I’ve used buckwheat in pancakes, as kasha in Eastern European cooking, but this is a way we could eat buckwheat more often and enjoy. Now my brain is whirling with other grains that I could use as a granola: millet and quinoa.

    Thank you!

  6. This looks fabulous! I buy buckwheat in bulk but have never thought of using it this way.

    My daughter can’t have coconut. Could I use butter in place of the coconut oil? What about replacing the coconut flakes with a different nut?

    Thanks for the great recipe!

    • Yes, you can for sure sub in butter. I think you could do another nut or another dried fruit for the coconut flakes. I am sure Sarah will chime in later. She’s in New Zealand :).

    • Hi Shelley, yes melted butter is lovely too. Maybe you add some pumpkin or sunflower seeds instead of coconut flakes if that appeals.

      • We have made this twice now! It’s wonderful. As it turns out, new tests on the kids have us eliminating dairy for now. I made ghee for the first batch but ended up with olive oil on the second. They both worked great!
        I used dried cherries, flax seeds, and pomegranate juice in the second batch. I’ve been going over in my mind all the different flavor combinations we could use.

        Thank you for such a great recipe!

  7. Adrienne,

    Would you consider putting nutrition info on your recipes? I see so many that look wonderful, but I am on a super low carb diet for both candida and glucose issues. It would help many of us to know whether your delightful recipes would work for us if you could include that.

    • I’ve thought about that. Not sure how or what program to use (and I don’t think any program can take sprouted foods into account) but I will consider it. Thank you!

  8. Okay, so I’ve never used buckwheat before, except for flour which I just used the first time over the weekend. I have a bag of “hulled buckwheat.” Will that work for this??