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Buckwheat Granola (No Oats, Gluten-Free)
Servings: 32
Calories: 160kcal
This buckwheat granola is a crunchy, oat-free alternative to traditional granola. Made with simple ingredients and naturally gluten-free, it can be baked in the oven or dried in a dehydrator for a light, crisp texture. Easy to customize with your favorite nuts, seeds, or dried fruit.
Print Recipe
Ingredients
- 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 teaspoon cinnamon
- 1/2 teaspoon 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 tablespoons orange zest (about the zest of 1 orange)
Instructions
Oven Method
- Combine the dry ingredients (buckwheat, coconut, nuts, spices).
- In a separate bowl, mix the wet ingredients (oil, sweetener, juice, zest).
- Stir the wet mixture into the dry ingredients until evenly coated.
- Spread the mixture in an even layer on a baking sheet.
- Bake at low heat until dry and crisp, stirring occasionally.
- Let cool completely—it will crisp up further as it cools.
- The granola should feel dry to the touch and be lightly golden when done.
Dehydrator Method (Optional)
- If you prefer a raw or lower-temperature option, you can also make this granola in a dehydrator.
- Spread the mixture on dehydrator trays.
- Dehydrate at 125°F for about 10-12 hours, or until completely dry and crisp.
- Check occasionally toward the end for doneness.
Notes
Nutrition
Calories: 160kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Sodium: 37mg | Potassium: 160mg | Fiber: 4g | Sugar: 7g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg | Net Carbs: 24g