Chunky Chocolate Buckwheat Granola

11 25 148
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 32
Chunky Chocolate Buckwheat Granola
Health Highlights


3 cup Rolled oats, dry
1 cup Buckwheat
1 1/2 cup Coconut flakes, unsweetened
1 cup Hazelnuts (walnuts are also delicious)
1/4 cup Chia seeds
1/2 tsp Sea salt, fine
1/4 cup Coconut sugar
1/3 cup Honey (or maple syrup)
1/3 cup Coconut oil
1 tsp Vanilla extract, pure
1/2 cup Cocoa powder, unsweetened (organic, fair-trade if possible)


  1. Preheat oven to 350°F / 175°C.
  2. In a large bowl combine oats, buckwheat, coconut flakes, chia seeds and coconut sugar. Roughly chop nuts and add them to the mix.
  3. In a small saucepan over low-medium heat, melt coconut oil. Add honey or maple syrup, vanilla, salt and cocoa powder. Whisk to combine until smooth.
  4. Pour liquid ingredients over dry and fold coat.
  5. Spread mixture out in an even layer on a lined baking sheet and press firmly with the back of a spatula to ensure that the mixture is compact. Bake for 15-20 minutes. Remove from oven, flip granola in large chunks, and place back in oven to bake for another 10 minutes, stirring every 3-4 minutes until toasted and fragrant. The dark colour of the granola makes it hard to tell if it is cooked or not, so go by smell. Another good way to test it is by tasting a hazelnut, which takes the longest to cook – it should taste nutty and pleasantly roasted.

Nutrition Facts

Per Portion

Calories 148
Calories from fat 75
Calories from saturated fat 28.5
Total Fat 8.4 g
Saturated Fat 3.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 2.4 g
Cholesterol 0
Sodium 30 mg
Potassium 94 mg
Total Carbohydrate 16.6 g
Dietary Fiber 2.9 g
Sugars 4.9 g
Protein 3.0 g

Dietary servings

Per Portion

Grain 0.5
Meat Alternative 0.2

Energy sources