How to make healthy choices every day

Chunky Chocolate Buckwheat Granola

Having a baby really puts your priorities under a microscope, because the little time that they are actually asleep during the day is your opportunity to get important things accomplished. Things like bathing, eating, laundry, doing your taxes, calling you mom. Funny then, that lately my priorities don’t include any of those activities. Instead it seems that the most critical thing to do as soon as my son shuts his eyes, is making chocolate granola. And yes, I really need a shower.

This trend began a couple weeks ago, nearly at the completion of my cookbook manuscript, the most overwhelming deadline of all time looming over me, that I got the most intense craving, not only for carb-y chocolate yum yums, but just to do something other than work and change diapers. When I finally put my finger on what it was I wanted, I whipped up a batch of chocolate granola so fast I even had time to sit and enjoy it before I heard the little waking whimpers of my babe. It was awesome. Needless to say, that huge jar of chunky, chocolate-y, uber-satisfying granola was sooooo gone almost as fast as I had made it.

Obviously this granola recipe is really, really yummy. Dangerously so. In fact it is so good, I’ll admit to pulling a slightly crazy/selfish move and telling my husband that it was “burnt granola” so he wouldn’t eat any of it. When asked why I was shoving scorched cereal into my mouth I sheepishly told him that I “didn’t want to waste any food”. Shameful! And since he’s reading this, now he knows I’m crazy.


This granola is the kind of thing that you can eat right out of the jar by the handful, and it’s saved me on all the afternoons when I needed something filling and indulgent-tasting when my energy was waning. Although you can eat this stuff for breakfast, it’s a little on the rich side for my taste so early in the morning. I like to think of it more as snacking granola. I’ll leave the application up to you.

Your Buddy Buckwheat
One of my latest obsessions, besides this granola, is buckwheat. Although the name suggests otherwise, buckwheat is actually not related to wheat, nor is it even a true grain. Buckwheat is the fruit seed of a plant similar to rhubarb and sorrel and a super substitute for people with wheat or gluten sensitivities.

Buckwheat has a high protein content, and contains all essential amino acids, making it an excellent choice for vegans and vegetarians. It is high in magnesium, a mineral with a pleasant muscle-relaxing effect. Side-note for the ladies: eating magnesium-rich foods before your period will help ease cramping, headaches and back pain.

Buckwheat is a wonderful food for improving cardiovascular health. Buckwheat contains rutin, a flavanoid that helps to maintain blood flow, keeps platelets from clotting, and strengthens capillaries. Buckwheat also reduces serum cholesterol and lowers blood pressure.

If you’ve ever tasted buckwheat honey or anything containing buckwheat flour, you’ll know that it has a strong, assertive flavour. Although it’s delicious as a porridge, or replacement for grain in a salad, stir-fry or stew situation, I would call it an “acquired taste”. In this granola however, it just becomes crispy, crunchy and adds a great texture

You can find whole buckwheat, often referred to as buckwheat “groats” at natural food shops and good grocery stores. Its natural colour is verging on pale green and has a distinctive, pyramid shape. The dark brown variety of buckwheat is called kasha, which has been toasted. Although delicious, for this recipe you are looking for the raw version of buckwheat so that you can toast it yourself.


Although you could pretty much use any grain you like in this recipe, I chose oats and buckwheat for a tasty, textured balance of gluten-free goodness. And I can say with total confidence (as I admit to “testing” this recipe more than once) that any nut would be delish – hazelnuts and walnuts were my favourites, but almonds, cashews, pecans or Brazil nuts would also be great.

To serve, get creative. I really dug this granola with sliced bananas and homemade almond milk (which turns into chocolate milk!!!), but it would be delicious with yogurt, kefir, or sprinkled on top of cooked cereal, such as oatmeal. And as previously suggested, delish right out of the jar by the paw full.


Whether you choose to eat this granola for breakfast or an afternoon snack doesn’t matter. What does matter is that you make chocolate granola a real priority in your life. Laundry can wait, emails can wait, and your hair looks just fine a little on the greasy side.

309 thoughts on “Chunky Chocolate Buckwheat Granola”

  • My buckwheat granola recipe has become a real hit in my family. I was pleasantly surprised when I saw that my entire family loved it and asked for more – it became part of our everyday life and we are constantly doing it. This makes me very, very happy. That’s why I decided to share with you this awesome chocolate buckwheat granola recipe. I already have a few recipes for granola, because I really like to make them often, and of course, to eat them.

  • This is exactly what I need in my life. With 11 weeks till due day, I’m often after a snack in the afternoon to keep my going till dinner and give that bit of ‘pick-me-up’ you so often need.

  • Thank you so much for this recipe! It has been our Christmas breakfast for several years now, we add a little ground cardamon and top it with strawberries or cherries, served along side gin cured salmon and dark rye for the savoury lovers in our fam. It’s the perfect hot weather easy Christmas brekky for here in hot Australia. The granola is in the oven now making the house smell delicious. Have a fabulous Christmas xx

  • Hello! I would love to try this, but was wondering if I should use activsted buckwheat or raw buckwheat? If raw, do I need to cook it first? Thank you so much!

  • Hi Sarah – I’ve been making this for years and absolutely love it!?Just returning to this recipe as it’s been a while and I’m pregnant and craving it!! I have on occasion tried to soak my buckwheat groats first though, which can get a bit fiddly with trying to dehydrate them again before adding to the rest of the ingredients. I tend to just wing it. Have you tried it with soaking? Any timing tips?

    Thanks! Gaby

  • I have been making this delicious granola since the recipe was posted. However, I just came across information that smoking point for coconut oil is 347F. Is it safe to bake with coconut oil?

    • Hello! It is safe to bake / cook with refined, expeller-pressed coconut oil, not with unrefined / virgin coconut oil (at least in my kitchen!) 🙂

  • Hi, I’ve made this many times and I love it – thank you! I’m wondering if I could substitute millet for buckwheat. What do you think?

    • Millet may be bit too hard when only toasted. Buckwheat is quite a bit softer. Puffed millet would work, but as far as the toasted grain component goes, I’d stick with buckwheat 🙂

  • Hey, this looks absolutely delicious but I’m allergic to coconut, amongst other things, so any suggestions for ingredients I can use instead?
    I am relatively new to this kind of cooking , but your recepies are fabulous!

    • Hello Marianne,

      Just use more nuts or seeds – no need for the coconut 🙂 I hope you enjoy and so glad you’re finding inspiration here!

      Sarah B

  • Holyyyyy s*#! This recipe is phenomenal!!! I’ll admit I think next time I’ll use more coconut oil (I tried to add more but ran out lol!) and I actually had to use kasha buckwheat cos Scotland doesn’t seem to be an easy place to source raw buckwheat!)

    Thank you Sarah for this recipe – I’ll live off of this stuff whenever I want to indulge! Bless you!


  • this recipe is amazing!! I did what had been mentioned in the earlier comments and added two beaten egg whites at the end and the granola stuck together a lot better than the first time around when I didn’t use the egg whites.

  • Hi, I have an odd question: besides being a big fan of your website and recipes I also have quiet a strict diet now. So this recipe will have to wait a while… I wondered if you had other experiments with buckwheat in granola? (specifically to this one- I’m avoiding coconut and cocoa). Thank you anyhow!

  • Oh my word! I was trying to include buckwheat in my diet so I ordered some online…not realising quite how much 5kg would be! The same happened with my oat order. So I googled for recipes. This is sooooo nice! Thank you so much for sharing it! Like some of the others here, when I made it to the recipe the chocolate didn’t cover the oat mixture, so I made more chocolate sauce (trying not to drink it before putting it to the oats) – about x2 I’d say, then baked it like a flapjack. Dear me, where have your recipes been all my life?! You’re a genious. I love this recipe. By the way, I used some liquid coconut oil I had and topped it up with a bit of walnut when I ran out – it was silky smooth 🙂

  • Made this and could not stop eating it while it was cooling. Sooo good! While my mixture was a little dry as other commenters said, it doesn’t really bother me with the final product- some loose chia seeds, but I got some good little clusters still! Might add a little more oil and honey next time just to be on the safe side. I also added half the sugar and could’ve probably done with none. All in all, new fave granola. Thanks much.

  • Absolutely loved this – and the story about it being burnt 🙂 🙂 🙂 – the family laughed their heads off about that !!!!!!!!!
    Did struggle to get it to ‘stick’ together even tho i put extra coconut oil and maple syrup in – but its still scrumptious !! – probably saves me eating so much 😉
    I also made it gluten free by changing out the oats for millet puffs, physillium husks and some rice puffs 🙂

  • This blog is very interested and the recipe is great I try some of them and the family love it. Juat keep up the great work

  • I can’t stop eating this granola! I’ve never used buckwheat before, but I’m certainly glad I tried it out today! I swapped out 1 cup of oats for quinoa, just for some more grain variety. Subtly sweet and super crunchy! Will definitely be making this again and again, thanks!

  • This granola is SUPER-DUPER ‘better get it out of the house’ great!! I have made many times now, of course ‘tweaking’ jus ta tad cuz that’s what we do, right?? My tweaks were to add a little chipotle chili powder and DO NOT STIR after putting in the oven. In fact, after pressing with spatula, I take plastic wrap and REALLY press it down. If you like uber chunky granola this method delivers. Love it, love it. My friends say ‘God Bless You’. xoxo

  • This is so divine, can’t love it enough. What an amazing way to get wonderful buckwheat into your morning breakfast, for those who find it a little hard to eat on its own. By the way, you list oven temps of “350F / 175F” when you meant ” 350F / 175 Celsius”, I assume. We all figured that out on our own and enjoyed it anyway, but if you wanna fix it … Thanks for all you do, dear Sarah! from a huge fan in Los Angeles :))

  • Delicious! I used a little less coconut sugar and just normal, unsweetened shredded coconut. I will make this over and over for sure! Great for Christmas gifts too!

  • Does anyone tried with pre-soaked grains and nuts ? Since it’s suposed to be better to soak them before eating i wonder if the recipe will still works that way. ? Thank you ! 🙂

  • This is a great granola, far far nicer than any bought commercial granola, I am British used the American cup method and looking at the comments just used a little more coconut oil and maple syrup (and I mean a little) it was fabulous thankyou so much for sharing Sarah

  • That recipe did not work at all. So disappointed. As an European I used the metric measurement. Are you sure, Sarah, that you calculated correctly. The amount of oats/buckwheat is gigantic confronted to the small amount of chocolate mixture… I have that problem quite often when cooking according to US-recipes…

    • I made this only eyeballing the portions and it turned out wonderfully. I would say the volume of the chocolate mixture is ~10-15% compared to the oats mixture. Perhaps you thought they would be equal? You can always increase the qty of the coco oil and cocoa powder if you want more

  • This granola sounds great. I’ve been making a chocolate granola with quinoa, which is nice, but I think I might like this one better. This is what I’ll try next time I make chocolate granola. BTW, I like to use mine with a bowl of Greek yogurt with cocoa powder and blueberries (or other berries). It’s like dessert for breakfast.

    • Just want to let you know that I made this (used walnuts instead of hazelnuts, because that’s what I had), and it is definitely now my new chocolate granola. I unfortunately overcooked it it a bit, but it’s still good. Also cheated and added some dark chocolate chips… This recipe is definitely a keeper.

  • I can only agree with all the other commentators how crazily delicious this granola is! However, I was wondering how it might be possible to turn it into a breakfast cookie. Can anyone offer help how to do that? That would be wonderful!

    Many thanks!!

  • I’ve made this recipe about 5 times. It’s deliciously addicting. With regard to the dry/wet ratio, I do agree that it IS on the dry side, and there aren’t any pieces that really stick together. #3 in the directions, whisk the wet ingredients until it comes together. If you need to, use a hand mixer. (I have).
    I’m going to make this again, perhaps tonight, and I’m going to add an extra 1/2 TBSP – 1TBSP of maple syrup & coconut oil.
    An oven thermometer is a great thing to have, as a suggestion.
    Peace to you all.

  • This sounds delicious and exactly what I was looking for. I just have one question I was going to try and omit the oats as a trial what should I replace it with for a grain free granola? Many thanks.

    • Any tips on getting the consistency of the wet ingredients correct? Have tried making this twice now and both times the addition of the cocoa powder to the coconut oil and syrup mixture results in a dry oily cocoa clump – not pourable for mixing into the dry ingredients. Any tips/ advise from a regular maker appreciated! Thank you

      • Maybe add a little more maple syrup and coconut oil? Also, are you using cups for measurement? I’m from Europe and I weigh everything, I don’t know if it makes a difference. I hope this helps, good luck!

      • I had the same problem. The next time (I’ve already made the granola several times now O:) ) I mixed the cocoa with the dry ingredients instead and poured the warm coconut oil + maple syrup over it – worked perfectly!

      • hi there. I also struggle with this and have been making this for years. I find that melting the oil initially and gently is the first thing I do. then I take it off the heat and let it cool a fair bit before adding cocoa. I find this helps with the clumping.

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  • Loved this recipe, mine came out perfect. Added dried cranberries which made such a nice sharp contrast to the dark chocolate. Also, a tip for added crunch: After wet and dry have been combined, lightly whisk two egg whites until frothy and white, and fold into mixture. Then, when baking, divide the mixture into two batches to make the layer as thin as possible.

    Trust me on the egg whites, it makes it addictively crunchy

  • I am making this but the liquid batch only covered about 2/3rd of the dry batch…? And I double checked all my measurements

    And then when I am cooking it…after the 15-20 minutes I was not able to ‘flip’ it in big chunks, it’s all crumbled, none of it is sticking together!

    HELP! what am I doing wrong !? (though it does still smell amazing!)

  • Does anyone know how long this stores for? The first batch I made disappeared in a day, but I’d like to make a huge batch and store it.

  • Awesome. Best granola I’ve ever tasted. This is now a breakfast staple for me, I put it onto my yogurt and top it with lots of fruit. I’ve made this 10+ times and I never get bored with the taste!

  • Ohnoooooo I ve just made this and I think I’m going to eat the whole batch in one go! Let me just say…..I can totally understand why you did what you did 🙂

  • Can’t wait to try this! Just wondering what i can replace the coconut sugar with since i can’t find it anywhere?☺️

    • I couldn’t find coconut sugar and did it without and it tasted amazing, so I just wouldn’t bother putting any sugar in at all!

  • This is absolutely the best granola treat!
    I did read all comments and did add a little more coconut oil and some brown rice syrup!

  • I don’t eat a lot of porridge or granolat in the mornings, I mostly go for bread. But as this summer is extremely hot, I can’t stand the nourrishing part of the bread (which is what I look for the other mornings…) so I eat fruit sometimes topped with some spoonfuls of this granola that I finally made (after finally getting some buckwheat)! Oh now I understand your obsession with buckwheat, it has an incredible taste when toasted in the oven!

  • Hi there
    Your website and recipes are incredible !Thank you sooo much . I just wondered if the quantity printed of the coconut oil and honey/maple syrup or oats is incorrectly printed ? I have made the chocolate granola recioe 3x ( my husband looves it ) but it does tend to be on the dry side and not like your photo ! I would appreciate you looking at printed recipe for typos ! Cheers and keep keeping us inspired and informed.

  • I have made this granola for the 3rd time and I’m addicted! It’s just delicious. I have it for breakfast, afternoon snack and sometimes even dessert…. So, so good! 🙂

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  • I just made a batch – oh and it is so good! One question for next time – do you soak, then dry the hazelnuts before adding them – or just use them as is?
    Thank you!

  • I made your chocolate granola last night and it’s a great success! I used what I had in my cupboards and it has turned out fine. Agave syrup instead of the coconut sugar and toasted buckwheat (kasha) -just keep an eye on it during those last critical minutes of baking and don’t over toast.

  • I replaced the cocoa with carob, since I can’t really eat caffeine, and it turned out great. Also added some sesame seeds. Mine didn’t clump either, maybe I’ll use a lighter hand with the dry ingredients next time. Thanks for the recipe!

  • Oh my days !!! Just made this, it’s so amazing, but i burnt my tongue eating it straight out of the oven. Ouch.

  • Hello dear,

    just found out about this blog through a dear friend 🙂
    She recommended a recipe on yours and I’ve just read your About Section.

    And just wanted to say: Thank You for sharing and spreading out love,
    and yes, you’re right, I will keep my blog going as well 🙂
    Will follow you now and see what’s more to explore.

    Much love and greetings,

  • Oh, no — you vixen you! Your hilarious descriptions hooked me in (running to make a batch the second the baby is asleep, telling your husband it was “burnt/inedible” – HA!!), and then one look at the luscious photo and POW. I am literally headed to the store right now to get a couple missing ingreds. I plan to add/sub a cup of quinoa, and CANT WAIT to sample the results. Thank you as always for amazing, inspired, varied, healthful ideas galore.xo

  • I made this granola last Friday while my husband was out of town and I am not ashamed to say that I stored it in a couple of mason jars at the waaaaay back of my pantry. He hasn’t discovered it as of yet 🙂 Thank goodness because it is so good that I don’t want to share it!!

  • Awesome things about this granola:
    (i) officially I am no longer buckwheat hater!
    (ii) made my house smell like Willy Wonka’s factory
    (iii) YUM
    Mine didn’t clump, but don’t care. Will play around with pans/temps/mixing NEXT TIME (as there will surely be one).
    Thank you for sharing this recipe w/the vegan foodiverse.

  • This recipe looks SO good! I love buckwheat in granola, it adds such a pleasant crunch! One question – is it important to use dutch-process vs non-dutch process cocoa powder?

    Thanks!! I’m looking forward to making (and devouring) this soon 🙂

  • We have a batch of buckwheat flour in the freezer, and use it in a very yummy pancake mix. The taste is uniquely different so we enjoy “amping” it up with fruit, and maple syrup for our breakfast.
    P.S. I can completely understand why you had to “save” your poor Hubby from eating that “burnt food”….LOL! It looks like it is addictive, indeed!

  • You weren’t exaggerating when you were describing how good this granola is. I’m obsessed. When I was taking the subway home from work today, as I was walking along the platform the only thing that I could think about was getting home and having a bowl of this chocolate granola.

  • Hey!! Hello?? Please! What happened to me? Are the measurement right?? My granola has not the look that yours at all. It feels like if it were too much rooled oats or to little wet ingredients.
    Somebody else??

  • Making this while my little 10 month old snoozes. Thank you Sarah for bringing this amazing recipe along with your shining, positive energy to my day.

  • I can’t thank you enough for sharing this recipe. It is divine!! I had no idea I liked buckwheat so much. I’m inspired to try some in a granola bar for my littles. Thank you, thank you, thank you!!!

  • Hello muse-of-many, I was just wondering if there’s a special reason for adding coconut sugar – as I live in Malaysia, it’s super easy to find it (and it’s sooooo yummy), but I’m trying to make my husband get rid of the sweet side in his granola/muesli. Any stick-with-me reason of just palate issue?

  • Made this on Saturday, March 15 – absolutely yummy! I was at Whole Foods eating breakfast when I read this post and decided to just buy everything I need right then. I went home and put it all together. I was disappointed when it first came out of the oven because it didn’t taste as rich as I thought, but then I let it sit for few hours and Whoa! Rich is what I got. My husband, who loves granola is loving it so much. Thank you!

  • Despite the fact I’m a noturios buckwheat hater, just made this. I only had some pecans so that’s went in the mixture. a-m-a-z-i-n-g! thank you!

  • I’d been meaning to make this for days and I got home last night to find my boyfriend had made it. Woah it’s beyond delicious! Thank you for another awesome recipe. Thank you too for the tip about magnesium, I’ll definitely keep it in mind.

  • Ps I also love the extra information you provide, not only about the ingredients, but also about your personal live.
    And what I love even more is the way you describe the recipe, giving options to experiment and adjust to taste. I always was very strict in following recipes and because of your Blog I am learning to let go and to feel what I need. Not that I”m realy good at it yet, but it”s a start!
    Tanks, x.

  • Dear Sarah,

    There is not much I can add to all those comments that would be very original. But just finished breakfast and it”s unbelievable. The taste fagely reminds me of overthing chocolaty I ever ate, but only so much better! Very sofisticated en adult almost.
    Can”t wait for the Spring Abundance bowl.
    Over the past few years I experimented with so much different styles of preparing food, because of my digestion, or more, the lack of. And somehow you seem to combine all those things and more. Plus make everything more than delicious.
    Thank you.


  • Hi, this looks delicious. I’ve heard about the idea of soaking grains and the like before eating to aid digestion. Do you think it could be done here with the Buckwheat? Is it even necessary?

  • Hi Sarah…this granola was so amazing! Every night after supper my 6 and 7 year old girls couldn’t get to the jar quick enough. It is so fabulous to have them excited for something so nourishing and yummy. We all thanked you!

  • I have had a print out of your recipe for weeks and today after work I decided it was time to make it. The only ingredient I did not have was cocoa (I was still determined to make it) So I looked in my cupboard and there was carob powder so I replaced it with that. Sara, it was delicious. Thank you Sara for another wonderful recipe and yes the next time I will use cocoa.

  • Oh Sarah B.! This looks so amazing, I cannot wait to give it a try. You never ever fail to impress & inspire me. Congratulations on your manuscript. I can’t wait to get my hands on that book, and to share it with everyone! Congratulations too, on being such an amazing mommy multi-tasker. No shower, but at least you’ve got baby & granola 🙂 xoxo

  • ERMIGERD! So bloody fabulous. A winner amongst my family. I used cashews as I didn’t have hazelnuts. And I have mine with whole raw milk and a splash of fresh heavy cream. Thanks for sharing. This is a new favourite (along with your gourmet granola!)

  • Sarah! This is insane! Why did I not know about this chocolate granola of yours earlier 🙂 It is divine, and I am totally with you on the idea that one should put the rest of the world ‘on hold’ when indulging in this. Wondering how many times can you make it to get finally bored of it? What’s are your thoughts on this? lots of love from Berlin

  • Um I made this last night and it is absolutely fabulous. I love the flavor and texture the buckwheat added! I knew my mom would love it too, so I immediately packed some up and sent it her way 🙂 Thanks!

  • I tried this recipe b/c it contained chia seeds and buckwheat, both of which I’ve never tried before. I didn’t like this granola very much and won’t be using buckwheat or chia seeds again in a granola. I found it to be bitter-tasting bird seed. But the photos on your site are gorge.

  • Hello Sarah, I am devout follower of your blog. I got on here today to remind myself of the recipe for the dressing for the confetti quinoa salad and then I got incredibly distracted by this post! This looks divine! Do you think you could use cacao powder with the same results?
    Thank you for inspiring so many to healthy eating and living.

  • I made this yesterday and it is absolutely delicious. Thanks to other commenters, I pressed the granola as firmly as possible both when I first put it in the pan and after I flipped it, then let it cool without stirring so it stayed in clusters. And Sarah’s advice about tasting the hazelnuts as you bake is very helpful and gets everything perfectly toasted. This will go in my permanent rotation!

  • Hi Sarah,
    Thank you for this gem. This morning my loft smells of chocolate and toasted coconut – it’s sublime, full stop! Also, I just discovered your website and am savoring every recipe. Thank you for developing something so beautiful, which enhances the well-being of all who stop by!

  • I made this. It was amazing. It is amazing. Actually I think I did slightly overdo it… something tastes bitter (maybe the coconut flakes, those are pretty thin and whispy, I might have burnt them) but oh my gosh it is still incredibly delicious…. Thanks:-)

    • Update: Oh my god, not even funny, this stuff is addictive. I’m already on my second batch and today I had it for breakfast and for lunch and I’d probably have it for dinner too if I could…. This time I threw the coconut flakes in at the last minute and it was a marked improvement, in case anyone is wondering!

  • Looks delicious! I just made a batch of granola but didn’t add any chocolate. I think I may have to next time!

  • This is amazing. I made it yesterday, and both my husband and I LOVE it. I’ve eaten two (small) bowls of it both yesterday and today. Thank goodness it’s healthier than eating multiple brownies!

  • So yummy! My new favorite granola recipe 🙂 Love dark chocolate flavors, thinking about trying a raw version of this… Thanks for the recipe darling!

  • I’m just wondering if it freezes well? It’s just for me and I don’t need to eat all 8 cups today!

  • Hi Sarah, one look at the top photo was all it took to get me out of bed this morning. Delicious and gorgeous! I usually soak my buckwheat and nuts but since they are both toasted and cooked in the oven here is it necessary to go through the soaking/dehydrating process? Thanks.

  • This looks epic! I hadn’t considered using buckwheat in granola, although I’ve been making mine with quinoa for a while. Definitely going to give your recipe a go – thanks!

    Scarlett x

  • Love, love, love this! (as I knew I would, given none of your recipes have ever failed me) But I’m excited because I’m so glad to have rediscovered buckwheat in a form I can enjoy without that assertive flavor. Had to cook a while longer since the coating was still sticky earlier on, and once it completely cooled it definitely clumped well. I would say it was slightly over-toasted, but I think longer cooking helps with clumping as well as a liberal proportion of liquid to dry ingredients (as is called for here), and not stirring once removed from oven until cool. Thank you Sarah!

  • Sara I just crafted up a batch of this and ate it warm with cashew milk – it is lovely. I made only a few substations: pecans for hazelnuts, 1/3 cup ground flax seeds, and a little bit of a heavier ratio of buckwheat than you had called for. It didn’t exactly clump – and took a while longer to cook – but I love it!

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  • Darn – I just made this, but it didn’t stick together at all? What’s the trick? Still delicious, though! I used maple syrup instead of honey & replaced some of the oats with Quinoa Flakes – but I don’t think that would make a difference, do you? I also cut the recipe in half; now I’m wondering if I perhaps added the full amount of coconut instead of 3/4 cup. Who knows… 🙂

  • Dang, this looks amazing! I’ve never tried buckwheat before…I’m a bit embarrassed to admit. I do the same thing with my husband, “Oh no no, you don’t want this batch…it’s a bit on the done side…” heheh

  • SO yummy!!!! I just made a batch of it and want to eat it all!!!
    Thanks for that recipe and all of your blog as well. I get a lot of inspiration from all your posts .

  • Dear Sarah,
    I have a batch of the granola in my oven right now and I fear I may never eat anything else again, thank you for the best granola recipe EVER!

    Lots and lots of gratitude,

  • This looks great! I made a similar version lately, but “activated” my buckwheat first (soaked overnight, then dried in a dehydrator until crisp–you could also sprout then dry them) and I loved it. I’ve heard you can buy activated buckwheat in some areas (also known as buckinis), but I wasn’t able to find them so homemade it was. Thanks for sharing, and best of luck with your manuscript writing. As an editor on the other end of that, I know how long the whole process can sometimes seem! 🙂

  • This looks absolutely delicious! I’ve been looking for a new granola recipe to try so this will be great! I’ve just come across your blog and love it so am definitely subscribing so I can keep up to date! xx

  • For anyone looking for a grain-free version of this, I just finished making a batch, and it came out beautifully! I’m sure any combination of nuts and/or seeds in place of the oats will work, depending on personal taste, but here are the changes I made:

    In place of the oats I used an extra 1/2 cup of buckwheat groats, 1/2 cup sunflower seeds, 1/2 cup pepitas, and 1/2 cup walnuts. This is only an extra 2 cups, instead of the 3 cups it calls for in oats, but I wanted it to be a little extra chocolatey. I also added a tablespoon of sunflower seed butter to the chocolate sauce (just because I had a little left over that needed to be used). This didn’t hold together as well as granolas that I have made in the past with oats, but it is still delicious! A tip on getting more clusters in your granola- once you remove it from oven, DO NOT STIR. Allow to completely cool. This way everything has a chance to stick together as it cools.

    This was my first attempt at a grain-free granola, and also my first time using buckwheat groats, and I really love the crunchiness that they add to this! Thanks so much Sarah for another awesome recipe! Your ingenuity has been a lifesaver for me and encouraged me to be more bold in my own kitchen adventures!

  • I’ve tried this recipe last night and is an amazing delicious chocolate granola altogether with the tropical granola bars and cozy banana bread I have wesome treats for my family and the kids. Thank you Sara for your extraordinary recipes and for sharing them with us. May the almighty bless you and baby.

  • Thank you so much for this recipe, Sarah! I love making my own granola and am in need of a new batch. I’ve been wanting to experiment more with buckwheat since I started eating a gluten-free diet, so thank you for the explanations. I’m excited to get creative in my kitchen this weekend!

  • It sounds fabulous! I’ve never tried buckwheat before so am looking forward to this. Also, can cacao powder be substituted for cocoa. Not sure what the difference is but I’ve got cacao.

  • Oh my! I truly believe, and I’m not just saying this, that your granola recipe will provide the power needed to make it through each day! Thank you! One question for you: we can get behind using the coconut oil, but cannot tolerate the taste of ANY coconut flakes. Can you suggest a substitute (1.5 C. is A LOT and I have no idea what to use in its place)??? Hurry, I MUST make this ASAP!

  • Hi! I have a bag of kasha that’s been sitting in my pantry needing to be put to use for a while–if I use it in this recipe will that overcook the buckwheat? Should I buy the raw buckwheat or can I substitute in this pre-toasted buckwheat without ruining the recipe?

  • Hi Sarah!

    Am I totally blind or did you not specify how much chocolate to put in the granola?

    Thanks for doing what you do. You enrich so much happiness into my life and I am so grateful My New Roots exists- and by extension, you!

    Sending love from Vancouver xx

  • This granola recipe looks so good. Could you make granola bars using the same recipe, or would anything else need to be added/omitted? Thanks!

  • As the laundry waits, emails go unread and unwritten, and my hair is a little on the greasy side, I sit here eating this insanely yummy granola. Thank you Sarah! I literally make each of your recipes within 24 hours of receiving the emails, and they are all spectacular.

  • Hi Sarah,
    This looks incredibly addictive. I have to have some sprouted buckwheat at hand and plan to add it at the end of baking. Also plan to replace cocoa with carob as this is what I have right now. Will let you know the results in few hours.

    You are a huge inspiration. God bless!!

  • This looks wonderful. I was wondering if it is sticky enough to roll into balls or bake like a cookie? I am always looking for those healthy lunchbox treats. In Australia, most schools have a no nut (sometimes seeds and egg as well) policy due to anaphylaxis, so I would need to omit the hazelnuts but it should still work!

  • Oh wow! Must-make!!
    I can totally understand you hoarding it for yourself. I would not want to share. With fresh almond milk and banana…I’m swooning…

  • This came out so delicious. My question for you, however, is how do you get the granola to clump together? Mine was still very loose at the 15 minute mark, so I took it out, let it cool, and then coated it with 2 beaten egg whites. Sorry that changes its vegan status. But it worked beautifully and is really really scrumptious! Do you have a different trick?

    • I had that very same problem! It still came out very delish, but it wasn’t granola like. So, I’m also curious how she managed to get it stick together.

  • This recipe sounds and looks good….except for the coconut. I absolutely cannot stand coconut. How would I adapt this – no coconut, no coconut sugar or oil.

  • Wow! My partner in food and health coaching and I were just talking about creating a fabulous chocolate granola and she loves to cook with buckwheat so voila! You did it for us, Thanks! What do you think about using raw cacao instead of cocoa powder? I think there must be a reason you did it this way.

  • Sounds delicious! I am for sure going to make this tomorrow. Only thing is, I don’t like chocolate (I know, shocker) so I think I’ll be substituting the cacao for (less) cinnamon.

  • Oh, another recipe to add to the rotation! My joyful moment of the week is when when of your posts pop up. So true, as soon as my baby goes down for nap I say: ” let the race begin” and then run to the kitchen to make nutritious and energizing treats. The shower can wait!
    Any suggestions for preparing with pumpkin or sunflower seeds instead of nuts? I keep sprouted ones in my pantry.

  • I find it fascinating that buckwheat isn’t more popular here. In Ukraine it’s a staple “grain,” often eaten as a side dish with meat.

  • It’s time for me to tell you…I stalk you and have been for some time!! I LOVE your blog, your photography and your recipes. I am a mom of two little ones and I adore that you allow motherhood to change you…because it does despite so many moms resisting it. I also have an adoration for real foods and all things wellness. In fact, my new site is about to start…with a slightly more spiritual than physical side to it. Anyways, I just wanted you to know you are an online inspiration 🙂 So, thanks!

  • This looks absolutely amazing! I can’t wait to make up a batch. You’re story about keeping it from your husband had me in hysterics. Do you have any recommendations for what I could use in place of the oats? I can’t tolerate them (even the gluten free ones), which really limits my granola options. Do you think just using buckwheat would work?

  • After having a not too great result from eating buckwheat this week – I will try it once more using your recipe today.
    WELL DONE on getting your manuscript finished… Do let us know when you are taking pre orders as we wish to pre order your book.
    Love Leanne New Zealand.
    PS enjoy every little moment with bub they grow up very fast.

  • I’ll admit that I, too, have “mis-led” my husband to believe that something was inedible so I could snarf down the last of it! This looks so yummy. I think the proper application should be breakfast — what a way to start the day!

  • I love buckwheat too. My kids totaly love it too and have no problems eating anything buckwheaty. Do you soak the buckwheat before the making of the granola? I always do, whenever I am using it, beside, I think it makes the buckwheat granola more softy, the whole thing can get pretty hard on the teeth, don’t you think?

    • Hi Claudia – I’ve tried soaking the buckwheat before but it gets really gloppy and only steams in the oven. It’s awful! What is your secret?

  • This looks AMAZING! I am already obsessed with buckwheat, so adding chocolate just puts it over the edge. I absolutely love this idea and can’t wait to try it! Thanks for adding all the additional health benefits, too – love reading and learning all about what I’m fueling my body with! Great post 🙂

    • Oh my goodness, I love buckwheat, I cant’t wait to make and just enjoy . Thank you for the recipe. Betty

      • Actually, I really like granola and would have loved some. But no, first it was “burnt” and then it was gone…

  • I’m definitely making this! As it is going to be the first granola in my life, I have a dummy question – don’t you precook the buckwheat before? And also, what kind of buckwheat do you use? In Poland, where I live, we eat lots of it, but only the ‘grilled’ grains. ‘Raw’ variety is hardly available anywhere.
    I would be grateful for your response. Best, Monika

    • Hi Monika,
      There are no dummy questions – if you’re a first-time granola maker, there is lots to wonder about!
      No, you do not precook the buckwheat – it bakes in the oven. And the buckwheat you are referring to is called “kasha”, which I mention in the post. I don’t see why you couldn’t use this, but it may burn since it’s already been toasted. Give it a try I guess!

    • It’s not so hard to buy buckweat in Poland. You can find it in “healthy stores” or even in Tesco! Some time ago I found it on the local market too.

  • Your post made me giggle so much! Oh how I remember the times when I would run around trying to squeeze everything I had to do into a mere 45 minutes! Your recipe looks spot on, just what we all need at this time of year (so much rain and wind here in south west England!) and I had buckwheat porridge for breakfast this morning, so it was lovely to read all about its nutritional content, thank you. Keep up all your fabulous work….and don’t worry about greasy hair/crumpled t-shirts/tax assessments etc, your family is the most important thing of all xx

  • Sooo delicious! I made this as soon as you posted the recipe and it is delicious! I think next time I’ll add a little orange zest for some extra flavor 🙂

  • Oh Emmmm Geeeee – recipes like this arriving in the inbox are like an amazing present!!! Thanks. I’m trying very hard not to down tools immediately and run to buy the outstanding ingredients. Big congrats on the new addition in your life, all good things to you and yours……………..

  • I just tried buckwheat in a purchased hemp granola & was surprised by its toasty crunch. I’ll order the raw from Amazon & can’t wait to make this! I look forward to your cookbook…will it be available from Amazon pre order any time soon?

    • Hi Fran – the book will be available for preorder, but I can’t say when exactly. I do know however that we are aiming for a spring 2015 launch, so you’ll have it then for sure! Thanks for your enthusiasm 🙂

  • Hi, I know the title is “buckwheat granola” but is there something I could sub the buckwheat for? I would love to try it as it is, but living in Africa I can’t always find best ingredients! Thanks

  • I can’t wait to make some! My 15 year old daughter is starting to take her nutrition as a means of fueling her body very seriously and I know she will LOVE this!

  • I love chocolate granola. The addition of dried cherries is amazing too! Great recipe and great job on finishing the manuscript! xo

  • This is exactly what I need in my life. With 11 weeks till due day, I’m often after a snack in the afternoon to keep my going till dinner and give that bit of ‘pick-me-up’ you so often need.

  • I’m currently working my way through a batch of chocolate + various seed granola but I think it’s really missing another dimension of flavour – buckwheat would be perfect. It’s one of my very favourite grains/flours to use.

  • Morning Sarah!

    I’m a new follower for a few months now, I like your style and your recipes.
    In France, we are baking kind of buckwheat pancakes and I’m a big fan of it with melted dark chocolate, so I can imagine how this granola could be addictive for me. I will definetly try as soon as I can 🙂

    Thanks for sharing your ideas and inspiration!
    Have a lovely and sunny one!

  • why are you using cocoa powder in this instance? instead of raw cacao or carob powder, I am so new to all of this, but have made the raw date brownies so many times now, except, i roll them into small balls, and roll in coconut, sesame seeds or goji berries, I just love them… I am your disciple, and need guidance in all areas…..raw cacao versus cocoa? taste/health benefits please, and your are one generous spirit, continuing to share your knowledge, you have changed my life for the better, thank you Sarah xox

    • Hi Sue – I am not answering for Sarah, of course, and she probably can give much more information. But raw cacao is full of antioxidants along with nutrients like magnesium and iron, all of which are heat sensitive. If cacao is cooked like in this recipe the nutrients would be killed and then raw cacao would not be as valuable to your or more valuable that regular cocoa powder. So my rule of thumb is to use raw cacao for raw recipes or only when just barely warming, and regular cocoa powder for cooked recipes. Hope this helps!

      • Hi Sue – Katie is absolutely correct! If you are going to bake the granola, it’s kind of a waste to use raw cacao, as the delicate nutrients in it will be lost through heating. If you want to do a raw version of this granola, this is a similar version:
        So happy you are finding some inspiration here on the blog and that you are making positive changes! Keep it up!!!

  • I was looking for buckwheat at the store yesterday – thinking of buckwheat porridge – and there was none to be had. I guess I had a premonition you were going to post this. 🙂 Now I really have to find buckwheat somewhere. The search is on!

  • This is great! We’ve been making buckwheat granola for awhile now, but have been desperately looking for a variation. This is definitely going to be our next batch. In ours we add the almond pulp from making almond milk, which is a good way to use it (if you don’t make hummos!) Good luck on the book!

  • Yep, this looks divine Sarah. And your story was so funny, it had me laughing out loud. Thank you so much for addressing the acquired taste of buckwheat. I have this problem, especially when cooked in porridge or something of the like, so very, very glad to know it is not so assertive when toasted. Because you said this I now feel comfortable trying it again!!

  • Yummmm!! Looks and sounds amaze!! Quick question…could this be made in the dehydrator? I live in Hong Kong where an apartment with an oven is a luxury 😉 x

  • For a delicious muesli, this granola recipe is basically my weekly muesli batch, minus the cocoa and with just one tablespoon of the coconut oil and a sweetener, either coconut sugar or honey. The buckwheat is a fabulous addition and I can’t be without it now, the flavour and texture contrasts the oats wonderfully. Yum!

  • I like to soak the buckwheat groats for a few hours…It is even more ligher on the stomach then and tastes super yum….You should give it a try!

    • Hi Adity,
      I’ve actually tried that but my buckwheat never cooks – it kind of just steams in the oven and it’s gross! What’s your secret? I am all ears!!!

      • So, I’ve been doing some internet research in my desire to make soaked buckwheat granola, and it looks like you have to dehydrate the buckwheat at a low temperature before toasting it in the granola recipe. More time/trouble, but I do love easily digested foods!

  • I started my food blog when my son was an infant so I know all about priorities– cooking and blogging far outweighed a shower! Buckwheat is underrated! Thank you for sharing this recipe.

  • Oh man this sounds heavenly. Having spent the past five years raising three kids, I truly understand the showerless choice in order to get other things done. lol. You don’t even know……

  • I cannot tell you how much I needed a recipe like this right now. Thank you, I’m looking forward to some soul-satisfying snacking as soon as I can get to my kitchen. Much love to you and the happiness your recipes bring to my kitchen.

  • You basically have me drooling. Buckwheat granola is a serious favourite of mine, and I LOVE this chocolate-y decadent version. I need some. Right now. You’re so right – I do need to adjust my priorities!

    • I think your priorities are just fine! This granola sounds delicious and now I’m going to try buckwheat in my next batch of Slow Cooker Granola. Thanks for the inspiration!

    • Thanks Emma! Yes, it feels incredible! And I’m sure you heard how obsessed I was with your “manuscript”. Guh. Huge congrats!

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