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Buckwheat Granola


2 cups buckwheat groats

1 cup puffed rice

1 cup chopped pecans

½ cup pine nuts

½ cup sesame seeds

½ cup honey

¼ cup coconut oil

1 teaspoon vanilla extract

1 teaspoon kosher salt

June’s All Day serves this granola over greek yogurt with poached prunes, currants, chopped pears, a drizzle of honey, and orange zest.


  1. Preheat oven to 350 degrees. In a large bowl, combine buckwheat, puffed rice, pecans, pine nuts, and sesame seeds. Mix thoroughly.
  2. In a pot over medium heat, combine honey, coconut oil, vanilla, and salt. Cook until mixture begins to bubble. Carefully pour over buck- wheat mixture and stir thoroughly to coat. Spread into an even layer on a greased baking sheet and bake for 20 minutes, stirring halfway through. Allow to cool to room temperature and store in an airtight container.

From June’s All the Way.

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