I’m baaaaaaaaack! And I bring you this healthy and delicious buckwheat and date granola as a peace offering. It has been really difficult knowing that I was neglecting the blog because it means so much to me, but all I can say is that life got in the way. I’m super excited to be back and brimming with new ideas, so please check back often so that you don’t miss any of my new posts.
If you have never tried making your own granola, this is a great recipe to get you started. It is super simple to make, gluten-free and naturally sweetened. You can also make a big batch of it on Sunday and eat it for breakfast throughout the week.
What are buckwheat groats?
Buckwheat groats don’t have the most appealing name, but they are actually full of vitamins and nutrients. They are the seeds of the buckwheat plant, and these days you can find them in most big grocery stores or on Amazon.
I like them because they are extremely versatile. They go deliciously nutty when you roast them and you can flavor them any way you want. Roasted and flavored with salt and pepper, they make a wonderful topping for soups or salads.
You can also use them to create sweet treats like this buckwheat and date granola. I love them in it because they add a ton of crunch and help the granola to get all clumpy and delicious.
Sweet, but not too sweet
This granola recipe is also unique because it’s mostly sweetened by using dates and some maple syrup. In addition to adding some sweetness, the dates also get all melty when you bake them and help the granola to stick together. You can substitute them with your favorite dried fruit, but I feel that they complement the flavor of the buckwheat really well.
Buckwheat and date granola for every meal
This recipe makes about three quarts of granola. If you think that that sounds like a lot of granola, you would be wrong. My husband and I usually go through a whole quart just snacking on it, but here are some other fun ways in which you can use it.
- Make a granola and yogurt parfait: take a small mason jar and layer some granola, your favorite homemade or store-bought jam or curd, some Greek yogurt, and more granola and some berries, and you have yourself a parfait! They are great for breakfast or even as a healthy and simple dessert.
- Just add some nut milk: my favorite way to eat this granola for breakfast is with a splash of almond milk and some fresh fruit. It’s a great way to start the day when it’s really hot out.
Buckwheat and Date Granola (GF, Naturally Sweetened)**
This buckwheat and date granola is gluten free, naturally sweetened, and so easy to make. It's great in a Greek yogurt parfait or with a splash of almond milk and some berries.
- 2 cups raw, whole almonds (or your favorite nut)
- 2 cups raw, whole cashews (or your favorite nut)
- 1 cup buckwheat groats
- 1 cup unsweetened shredded coconut
- 1 cup dried dates, chopped into small pieces
- 1 egg white, lightly beaten
- 2 tablespoons water
- 3 tablespoons grapeseed oil
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- Step 1 1. Line a baking sheet with a silicone mat or parchment paper and preheat the oven to 300℉.
- Step 2 2. Cut the dates into small pieces. You can also put them in the bowl of a food processor and pulse them a few times, but I find that they tend to clump together too much when I do it this way.
- Step 3 3. Add the cashews and almonds to the bowl of a food processor and pulse until the nuts break down into smaller pieces. Avoid processing the nuts for too long, or they’ll turn into nut butter.
- Step 4 4. Put the egg white and the water in a small bowl and whisk them together until they get light and foamy. Then add the maple syrup, vanilla extract, oil, ground cinnamon, and salt and mix it again until everything comes together.
- Step 5 5. Transfer the nuts into a large bowl and add the chopped dates, buckwheat groats, and coconut. Pour the egg mixture over the top and mix everything together until well combined.
- Step 6 6. Transfer the mixture to the prepared baking sheet and put in the oven.
- Step 7 7. Cook for 30-50 minutes. Cooking time will vary depending on the temperature of your oven, altitude, etc. It usually takes me 50 minutes to get the granola to look nicely browned and set, but you might want to start checking yours at the 25 min mark.
- Step 8 8. Take the granola out of the oven and let it come to room temperature. Use your hands to break it into big clumps and store it in glass jars or in an airtight container.
The granola will last for up to two weeks in an airtight container, but I find that it’s best if eaten within a week.
**Recipe adapted from Julia Mueller’s Paleo Granola.
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Also, if you have any questions or just want to let me know that you liked the recipe, please leave a comment below. Hearing from other adventurous home cooks always makes my day!