Introducing my breakfast creation: Buckwheat Hemp Granola — a gluten-free powerhouse packed with crunch, flavour and all kinds of healthy benefits. High in fibre, protein and antioxidants, it’s the perfect breakfast meal when paired with Greek yoghurt (or milk) and fruit. It can also be enjoyed straight from the jar, or as a topping on smoothie bowls, fruit cups or chia puddings.
Made with seeds, nuts (or coconut flakes), olive oil, maple syrup and nut butter, it’s wholesome and super crunchy. In this recipe, the crisp, crunchy clusters mingle with the creamy richness of nut butter and natural sweetness of maple syrup.
The extra virgin olive oil, with its heart-healthy fats, is a must here. It adds a subtle earthy flavour to the granola and a balanced texture.
For a very crunchy and delightful granola, follow the step-by-step recipe below.
Crunchy Buckwheat Hemp Granola
Equipment: 1 large (40X32cm / 16X13 in.) baking sheet lined with parchment paper.
INGREDIENTS
Dry
- 2 cups (235 gr) rolled oats
- 1 cup (200 gr) buckwheat groats
- 1/2 cup (80 gr) sunflower seeds
- 1/2 cup (85 gr) hemp hearts
- 1 cup (140 gr) chopped nuts (e.g. walnuts/pecans/almonds) or large unsweetened coconut flakes or a mix of these — I added 1/2 cup almond slivers + 1/2 cup walnuts
- 1 heaping teaspoon (tsp) ground cinnamon
- 1/2 tsp salt
Wet
- 1/3 cup (85 gr) nut butter (e.g. almond, cashew or peanut), a smooth & runny kind stirred before measuring — I used a bio almond butter *see note
- 1/3 cup (103 gr) pure maple syrup
- 1/3 cup olive oil (70 gr), extra virgin
- 1 tsp vanilla paste or extract
*Note: Nut butters can harden with time. Before measuring, I use a small knife or the handle of a spoon to stir and mix the nut butter. When I think about it, I’ll rotate the jar stored in the cupboard by turning it upside down for at least 2 days, then turning it back upright — it allows the oil to slowly absorbs into the dry part of the butter. For a smooth nut butter, store the jar at room temperature and never in the refrigerator.
PROCEDURE
OVEN: 165°C / 330°F
- In a large bowl mix with a big spoon all of the dry ingredients together.
2. In a small bowl or sauce pot, whisk to combine the wet ingredients. Note: With time, your nut butter may have hardened. If so, you can whisk the wet ingredients together in a sauce pot on a low heat on stove top. This will loosen things up and bring it all together. However, I’ve never had to do this.
3. Pour the wet into the dry ingredients and mix with a spatula or wooden spoon until fully incorporated.
4. Transfer the granola onto a large baking sheet lined with parchment. Spread it and pat it down firmly and evenly until it is about 1/2 to 1 cm thick.
5. In preheated oven, bake for a total of 25 minutes on middle rack, turning the sheet around halfway into the baking (at 13 minutes) so that the back of the sheet is at the front.
6. When done and the edges are golden or deep golden, turn off the oven heat and close the oven door. Let the granola sit inside the oven for 15-20 minutes. This will make it even more crunchy!
7. Remove and let cool completely on the baking sheet.
8. When cool, break up the granola with your fingers into pieces or irregular chunks, big or small and as you like.
9. Enjoy with Greek yoghurt and fruit!
10. The granola keeps in a sealed container in cupboard for about 2 weeks. You can also freeze portions in containers for up to one month.
Health Continuum 
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