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There’s a new sweet snack on the block and it’s stealing our hearts! This crunchy, maple-infused buckwheat granola is nutty, perfectly sweet, and totally oat-free (we see you, oat-free friends!).Oh, and accidentally oil-free, too!
This new twist has all the snackable perfection you know and love about the classic but with an epic flavor duo: cherry + almond. Just 9 ingredients and 30 minutes required! Let us show you how it’s done!
This buckwheat granola starts with a sweet, rich, salty combination of maple syrup, almond butter, salt, and cinnamon. Then we add one of our two leading ladies: almond extract (*round of applause*). We love the combo of almond and buckwheat, but if you’re not a fan of almond extract, you can use vanilla instead!
Then it’s time for all the goodies! Toasty buckwheat groats (our other leading lady, welcome) combine with sliced almonds, coconut flakes, and chia seeds. The perfect balance of crunchy, sweet, nutty, and wholesome. Come to mama!
After mixing, we spread the granola out into a single layer and bake, creating a super hunky, CHUNKY result. After baking, dried cherries (or another dried fruit of choice) are added for tart-sweet goodness. Done and dusted!
We can’t wait for you to try this granola! It’s:
Crunchy
Nutty
Maple-infused
Perfectly sweet
& Super snackable!
Enjoy it on its own, or with your milk or yogurt of choice. Handfuls straight to the face are also welcome and encouraged.
More Granola Recipes
- Simple Grain-Free Granola
- 7-Ingredient Quinoa Granola
- Golden Milk Granola
- Strawberry Coconut Granola
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo@minimalistbakeron Instagram. Cheers, friends!
Maple Almond Buckwheat Granola
Crunchy, perfectly sweet maple almond granola made with buckwheat! A delicious oat-free twist on classic, snackable granola. Just 9 ingredients required!
Author Minimalist Baker
Print SAVE
4.77 from 17 votes
Prep Time 5 minutes minutes
Cook Time 25 minutes minutes
Total Time 30 minutes minutes
Servings 16 (~1/4 cup servings)
Course Breakfast, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3 Weeks
Ingredients
US Customary – Metric
- 2/3 cup maple syrup
- 1/4 cup almond butter
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon
- 1/2 tsp almond extract
- 2 cups raw buckwheat groats (hulled)
- 1 cup sliced or slivered almonds
- 3/4 cup coconut flakes (unsweetened)
- 3 Tbsp chia seeds
- 1/2 cup dried cherries (or other dried fruit of choice), roughly chopped (optional)
Instructions
Preheat oven to 325 degrees F (162 C) and line a baking sheet with parchment paper.
To a large mixing bowl add the maple syrup, almond butter, salt, cinnamon, and almond extract and whisk until well combined. Add the buckwheat groats, almonds, coconut flakes, and chia seeds. Mix well with a spatula or spoon.
Transfer the granola to the prepared baking sheet and spread into an even layer.
Bake for 15 minutes, then remove from the oven and toss. It might seem quite moist and soft; this is normal! Bake for another 10-15 minutes or until dark golden brown and fragrant. Remove from the oven and let cool completely before adding the dried fruit (optional) and serving.
Enjoy with dairy-free milk or yogurt of choice! Leftovers keep in an airtight container for up to 1 week at room temperature, or in the refrigerator for up to 3 weeks.
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 16 servings)
Serving: 1 (quarter-cup) serving Calories: 215 Carbohydrates: 30.9 g Protein: 5.2 g Fat: 9.3 g Saturated Fat: 2.8 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 3.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 81 mg Potassium: 201 mg Fiber: 4.9 g Sugar: 10.8 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 62 mg Iron: 1.4 mg
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Reader Interactions
Leave a Comment & Rating!
All commentsI made thisQuestions
Gwen says
This made a fantastic, perfectly crispy granola. I subbed ground flax for the chia bc it’s what I had and it worked out great.
I used the dehydrator bc I don’t like having to watch it in the oven, even though it takes longer. After mixing in the morning, I spread it out on a silpat (it fit on one square Excalibur dehydrator tray) at about 120 degrees F. Flipped it at dinner time and switched to one of those mesh sheets to let air through. Then before bed, I broke it up in pieces and let it go till the morning when it had crisped up enough.
For those who want it a little less crispy, if you make in the dehydrator, you can soak the buckwheat for a couple hours, drain it, then blend in the food processor with the other ingredients. And use the same process with the dehydrator I mentioned. I used to work at pure food and wine in NYC and that’s how they made their “buckwheat crispies” cereal. It will still be crispy, but a little more tender (and won’t get stuck in your teeth as much) than if you left the buckwheat whole. I kind of like both ways for different reasons.
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Support @ Minimalist Baker saysAmazing! Thanks so much for sharing your dehydrator method and buckwheat trick, Gwen! xoxo
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Lisa says
This granola is delicious and easy to make. I’ve made it a few times now. I did reduce the maple syrup by half, as it was a little too sweet for me. Next time I’ll try adding a little more almond butter.
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- Support @ Minimalist Baker says
Thank you for sharing, Lisa! We’re so glad you enjoy it with that modification! xo
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Ami says
Very delicious and easy to make! My family devoured it, so I’m on a quest to make more soon!
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- Support @ Minimalist Baker says
We’re so glad you and your family enjoyed it, Ami. Thanks so much for the lovely review! xo
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Janet says
I liked this granola. It’s a nice change from the typical kinds I make with oats. I didn’t have almond extract so I used vanilla. I used pumpkin spice and added pumpkin seeds and chopped dried figs after cooling. Hard to stop eating as it was cooling! 😊
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- Support @ Minimalist Baker says
Ooo sounds delish!
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Nicole says
I just love an unconventional ingredient recipe so when I saw this I had to try it! The crunch and texture are awesome! I didn’t have almond butter or almond extract so I subbed peanut butter and vanilla for those. And the coconut flakes I had on hand were pre-toasted. Even so…..it all added up to a TASTY granola. Would make again! But will slightly reduce the maple next time as it’s a touch too sweet for my taste
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- Support @ Minimalist Baker says
Yay! Thanks so much for the great review and for sharing your modifications, Nicole!
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Nancy says
I’ve been making granola for way over 40yrs….I’m 74. I’ve made raw as well as cooked. This is the easiest/least time consuming ever. Also, and most important, it’s the very best ever (tho we did love the raw…but took FOREVER to prep).
I’ve now made this several times & have upped the almond butter, the coconut & nuts a bit and also added 1cup total of pepitas & sunflower seeds which get added to just about everything I make.
The hard crunch which several reviewers did not like, turns out to be one of the finer features for us. It’s definitely hard, crunchy, never softens with milk & takes time to eat. All a good thing for this crowd. It’s just incredibly good! Thank you!!Reply
- Support @ Minimalist Baker says
Such high praise from a granola expert, we’re blushing! Thanks so much for the review and for sharing your modifications, Nancy!
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Marty says
the flavors and texture are off the hizzle … the best granola i’ve had … used pecans cause they’re so delicious- thnx 4 a great recipe
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- Support @ Minimalist Baker says
Whoop! We’re so glad you’re enjoying it, Marty. Thank you for sharing! xo
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Annie says
SO GOOD! I hardly ever leave reviews but was so excited about this one. Love having an alternative to oats and the crunch with the groats is spectacular!
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- Support @ Minimalist Baker says
We’re so glad you enjoyed it, Annie. Thanks so much for the lovely review! xo
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Jennifer says
Very delicious, and I love the crunch. I actually used half groats, half oats and the nuts I had on hand, which happened to be pistachios and pumpkin seeds.
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- Support @ Minimalist Baker says
Lovely! Thanks so much for sharing, Jennifer!
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Atara Dahan says
Way too hard and crunchy. You need to chew it a ton.
Not even milk softens it.
Otherwise fine, if not for the crunchiness would be 10/10Reply
- Support @ Minimalist Baker says
Buckwheat is definitely crunchier than oats! If you prefer the more classic granola texture you could replace the buckwheat with oats in this recipe next time!
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Anna says
“This is the best Granola I have ever tasted!”, says my teenage daughter. Thank you for sharing this amazing recipe.
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- Support @ Minimalist Baker says
Yay! Thanks so much for the lovely review, Anna. We are so glad you and your daughter enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
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Lisa says
I HAD to make this. I made my own almond butter because I had none – then toasted the buckwheat, almonds and coconut first, then added the fruit into the mix and baked it along with everything else. Perfect! I keep going back into the kitchen for a piece…wonderful!
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- Support @ Minimalist Baker says
We’re so glad you enjoyed it, Lisa. Thanks so much for the lovely review! xo
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Lyuba says
Tastes well, however the buckwheat after is hard and raw to eat. 😊
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- Support @ Minimalist Baker says
We’re glad you enjoyed the flavor, Lyuba! You could try baking for less time to see if that helps. Or you could soak the buckwheat groats first, but the granola will probably not turn out crispy.
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Erin says
This is my new favourite granola! So happy to have a new use for buckwheat groats. The texture is perfect and it makes the BEST clusters. Delicious flavour and crunch. Will be making this one again and again!
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- Support @ Minimalist Baker says
We’re so glad you enjoyed it, Erin. Thanks so much for the lovely review! xo
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Jessica says
This was our first time trying the groats. We added in a handful of rye oats and flax seeds, sprinkling of ground ginger, but otherwise followed the recipe exact. Had a hard time keeping fingers out of the pan while it cooled and don’t expect it to last long. So good!
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- Support @ Minimalist Baker says
Amazing! Thanks so much for the lovely review and for sharing your modifications, Jessica!
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Dana M Phelan says
Hi,
I loved the flavors, but found the buckwheat groats too hard for my liking. I’m interested in their nutritional value. Would you recommend a way to soften them? I’ve heard of soaking groats overnight, but then I don’t know if you could bake them into granola.
Thank you for any thoughts! I love and use so many of your recipes <3
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- Support @ Minimalist Baker says
We’re so glad you enjoy our recipes, Dana! You could try baking for less time to see if that helps. Or you could soak the buckwheat groats first, but the granola will probably not turn out crispy.
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Rebecca says
This granola is delightful! Crunchy, toasty, and completely addictive. I reduced the maple syrup slightly and used oats instead of coconut because I didn’t have any on hand. I didn’t have a chance to add dried fruit because my household descended on the granola while it was still hot in the pan and has been snacking on it like trail mix. Will definitely be making this recipe again and again.
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- Support @ Minimalist Baker says
Amazing! Thanks so much for the lovely review and for sharing your modifications, Rebecca!
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Curt says
You just posted a granola recipe? How did you know my mother-in-law is visiting?
So I made this, but did not eat it. I was going to use it as a salad topping (yes, folks, granola is awesome on salad), but I took it out of then oven, then took my puppy outside, and when I came back less than an hour later she had eaten practically the whole batch!!! So I presume it’s good.
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- Support @ Minimalist Baker says
HA, love this, Curt! Thanks so much for sharing!
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Marina says
Hi, where do you find buckwheat groats? Thank you.
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- Support @ Minimalist Baker says
Hi Marina! They should be in the bulk section of your grocery store or online!
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Sara says
Can something be substituted for the coconut?
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- Support @ Minimalist Baker says
Hi Sara, you could try more nuts or seeds!
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Lyn says
Buckwheat grouts..aren’t they dried and tooth breaking hard???? And you’re using them without any kind of softening…I must be missing something…thanks for your reply.
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- Support @ Minimalist Baker says
Hi Lyn, no, they’re not tooth breaking hard in our experience. Buckwheat groats are hulled, which removes the hard outer shell.
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Terrie Canfield says
Is there a substitution for the buckwheat groats? I’d like to make this, but I can’t find the buckwheat. Thanks for your wonderful vegan recipes!
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- Support @ Minimalist Baker says
Hi Terrie, you could use oats!
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Chana says
I am not clear if this is brown or green buckwheat
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- Support @ Minimalist Baker says
Hi Chana, ours doesn’t specify a type, but we’re pretty sure its green.
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Deb says
Hi, this looks great! Can steel cut oats be successfully substituted for the buckwheat groats?
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- Support @ Minimalist Baker says
Hi Deb, we think steel cut oats would turn out too hard/crunchy.
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Lindsay says
Sounds delicious! Is the Almond extract imperative to the recipe? Can it be substituted with anything else? Love your recipes! Thanks!!
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- Support @ Minimalist Baker says
Hi Lindsay! The almond extract just gives the granola an almond flavor, however you could just substitute vanilla extract!
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