Buckwheat Granola

By: Hannah Lee Leidy
Photo by Nick Simonite

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Makes 8 cups

  • 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

  • Note:
  • 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 theWay.

  • Recipe from June's All Day, Austin

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