Buckwheat Granola
Green buckwheat behaves nothing like oats in the oven: it does not soften, it snaps, closer to popcorn than to porridge. The trick to big clusters is simple and counter-intuitive — do not stir for the last fifteen minutes, and do not lift the granola off the tray while it is warm. It only turns crisp once completely cold.
- Prep
- 15 min
- Cook
- 40 min
- Rest
- 1 h
- Total
- 1 h 55 min
- Servings
- 10
- Level
- Easy
- Per serving
- 330 kcal
Ingredients
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What to use instead
Any neutral oil stands in for coconut; honey works instead of maple syrup (though then it is not vegan), as does agave.
Makes: about 600 g, 10 portions
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
150 °C · top and bottom heat, no fan
With a fan: 130 °C
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Step 1: Soak the buckwheat
Cover the green buckwheat with cold water for an hour, then rinse and drain it thoroughly. Soaking is what makes the grain crisp rather than stone-hard.
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Step 2: Dry it off
Spread it on a towel and pat it dry. A wet surface steams in the oven instead of drying, and the granola comes out soft.
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Step 3: Coat with syrup
Combine the buckwheat, nuts and seeds, pour over the maple syrup and coconut oil, add the cinnamon and salt and stir until everything glistens.
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Step 4: Press it flat
Spread it on a lined tray and press it down with a spatula into an even sheet — the pressed areas are what become clusters you can break into pieces.
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Step 5: Dry at 150 °C
Bake for 40 minutes, stirring once at the 20-minute mark. After that leave it entirely alone: every stir breaks the clusters that have just begun to set.
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Step 6: Cool on the tray
Let the granola cool on the tray for an hour without moving it. It crunches only when cold; warm, it always seems underdone. Then fold in the raisins.
Tips & variations
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Tip
The buckwheat must be green, not the roasted brown kind: roasted groats are already cooked and come out of the oven hard and dry rather than crisp.
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Tip
Dried fruit always goes in after the oven: forty minutes at 150 °C turns raisins into bitter little cinders.
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Swap
Any neutral oil stands in for coconut; honey works instead of maple syrup (though then it is not vegan), as does agave.
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Storage
Three weeks in a tightly closed jar at room temperature. If it softens, 5 minutes at 150 °C and a full cooling bring the crunch back.
Nutrition
| 1 serving | Whole dish 10 servings | |
|---|---|---|
| Energy | 330 kcal | 3,300 kcal |
| Protein | 9 g | 90 g |
| Fat | 18 g | 180 g |
| Carbohydrates | 33 g | 330 g |
Approximate values calculated from standard ingredient data.
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