• Cacao Buckwheat Granola
    healthy granola

Cacao Buckwheat Granola

Time: 2 hours, Yield: 2 quarts

This is a flexible recipe, use whatever oil you like (coconut, ghee, olive oil), and use your favorite nut in place of the pepitas.  In my mind granola is a pleasurable repository for fiber and healthy pantry items. I add 2 tablespoons of moringa powder for extra antioxidant and vitamin boost, and/or ground cricket meal for protein to my granola (not in the recipe). Feel free to add about 1 tsp of your powdered supplement of choice. Unlike most store-bought granola, this recipe calls for a modest amount of sweetener, making it a respectable option for midday snacking. 

  • ¾ cup (128 grams) buckwheat groats and/or quinoa
  • 2 cups (188 grams) rolled oats
  • 3 tablespoons ground flax meal
  • 1 tablespoon chia seed
  • ⅔ (158 ml) cup water 
  • ⅓ cup (57 grams) golden raisins or goji berries
  • ½ cup (96 grams) raw pumpkin seeds, lightly crushed
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground cardamom
  • 2 tablespoon sesame seeds
  • 3 tablespoon raw cacao nibs
  • ¾ teaspoon Kosher salt
  • ¼ cup + 1 tablespoon (75 ml) olive or coconut oil
  • ⅓ cup + 1 tablespoon (94 ml)  maple syrup or honey


Preheat oven to 300°F (149°C).

Spread the buckwheat groats and/or quinoa, and the oats on a baking sheet in a single layer and bake for 15 minutes. Lower heat to 280° F.

Add flax meal and chia seeds to a small bowl and add water. Stir to combine and set aside. 

Pour hot water over dried fruit in a small bowl and set aside to hydrate. 

Transfer toasted buckwheat and oats to a mixing bowl with pumpkin seeds, cinnamon, cardamom, sesame seeds, cacao nibs and Kosher salt. Mix to combine. 

Add the sweetener and chia/flax mixture to the melted coconut oil. Stir to combine. Add the wet ingredients to the oat mixture, and stir to evenly coat the dry ingredients. 

Gently squeeze excess water from the goji berries/raisins, and spread them on the baking sheet. Spread the oat mixture onto the baking sheet in an even layer. Cook for 35 minutes, rotate the pan and cook for an additional 40 minutes. Turn off the oven and leave the granola inside for 30 minutes.

Remove from the oven. Using a metal spatula, flip large sheets of the granola, keeping clusters in tact. When cooled completely, store in a sealed container at room temperature.