Making your own granola is easier than you think. I love making a big batch once in a while and store it in a jar for few weeks. Lately I have been on a real buckwheat obsession and this chocolate combination has been my favourite! Buckwheat is a pseudo grain that is rich in protein, fibre and minerals like zinc, magnesium and iron. I love the crunchy textures of the nuts and seeds combined with the rich cacao flavour and the sweetness of the maple syrup and coconut chips. For this recipe I have used Vita Coco coconut oil which is brilliant in all kind of baking recipes and it’s particularly great in this granola as it really accentuate the coconut flavour. I kept this granola relatively low sugar but please feel free to mix in an handful of raisins or currants after the granola has cooled down.


Makes about 1 litre jar

1 cup of raw buckwheat groats

1/4 cup of sunflower seeds

1/4 cup of pumpkin seeds

1/4 cup of nuts of your choice – I have used almonds ( if you want to make it completely nut free just leave them out)

1/3 cup of coconut chips

2 tbsp of raw cacao powder

1/2 cup of maple syrup liquid sweetener of your choice

2 tbsp of Vita Coco coconut oil – melted

1 tsp of cinnamon powder

a pinch of sea salt

Place the buckwheat groats into a large bowl, add in the seeds, the chopped nut, raw cacao powder, cinnamon and salt. Stir everything together. Pour on top the melted coconut oil and maple syrup. Mix everything together until all the ingredients are nicely coated.

Line a large baking tray with some parchment paper and spread the granola on top until the tray is completely covered. With a spatula or the back of a spoon press it down.

Bake the granola at 150 degrees Celsius for about 50-60 minutes.  The key to crunchy but not burned granola is to make sure you stir it from time to time. So every 15 minutes, give the tray a shake or stir the granola with a spoon.

Remove the granola from the oven and let it cook down onto side for 1/2 hour. Add in the coconut chips and mix it all together. Store the granola in an airtight jar or container for few weeks.

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