Oil-Free Buckwheat Granola (GF, No Oats)

Oat-free & oil-free buckwheat granola that is crunchy and scrumptious! It is naturally vegan & gluten-free, and mostly sweetened with banana.

Oil-Free Oat-Free Buckwheat Granola

Oh, this? This golden-brown avalanche of nuts, seeds, coconut and dried fruit-flecked deliciousness? I know, it doesn’t look like your everyday, run-of-the-mill cereal. Because it’s not. And that’s why you cannot look away. Because it looks as sensational as it tastes.

It’s my Oil-Free Buckwheat Granola.

As the title makes clear, it is made from buckwheat (not an oat in sight!). If a grain can be adorable, buckwheat qualifies. The grains (technically, “groats:” it’s fun to say, yes? Children definitely think so) look like teeny, tiny pyramids.

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Is Buckwheat a Type of Wheat?

No, buckwheat is not a type of wheat.

Despite its name, buckwheat has no relation to wheat whatsoever. Rather, this naturally gluten-free grain is the seed of a plant related to rhubarb (I know, crazy, right?). It is packed with protein, fiber and flavonoids, the latter of which are disease-fighting antioxidants also found in green tea and dark chocolate.

What is the Flavor of Buckwheat?

What you need to know most about buckwheat is its flavor: when buckwheat is toasted, as it is in this granola recipe, the groats darken dramatically and their flavor becomes robust and nutty. I liken it to toasted pecans.

In Eastern Europe, toasted buckwheat (typically called by its Russian name, kasha) is a ubiquitous ingredient in soups, side dishes, porridge and, when ground into flour, a wide range of both sweet and savory baked goods. When an ingredient is this good, you want to add it to just about everything!

In the meantime, start with this recipe.

Recipe Benefits

• High Fiber (3.4 grams per 1/2 cup serving)
• Vegan (egg-free, dairy-free)
• Gluten-Free
• Oil-Free (e.g., no coconut oil, olive oil, or avocado oil)
• Refined Sugar-Free
• Easy to Make

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• raw buckwheat groats
• assorted chopped nuts or seeds, (e.g., walnuts, almonds, green pumpkin seeds, sunflower seeds)
• unsweetened coconut flakes
• mashed very ripe banana, (or unsweetened applesauce)
• runny almond butter, (or peanut butter, tahini or sunflower seed butter)
• coconut sugar, or sweetener of choice
• ground cardamom or cinnamon
• salt
• vanilla extract
• dried fruit (e.g., raisins, dried cranberries, dried apricots, dried prunes, dried cherries)

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

• Preheat oven to 325F (160C). Line a large baking sheet with parchment paper.
• In a large bowl, stir together the buckwheat groats, nuts/seeds and coconut flakes.
• In a small bowl, whisk together the banana, almond butter, coconut sugar, cardamom, salt and vanilla until blended.
• Add the banana mixture to the buckwheat mixture and stir until well coated. Spread mixture in a single layer on the prepared baking sheet.
• Bake in the preheated oven for 40 to 45 minutes, stirring once or twice, or until buckwheat and nuts/seeds are golden brown. Let cool completely on pan.
• Transfer granola to an airtight container and stir in dried fruit.

This granola is crunchier and nuttier than  an oat granola you have ever made or tasted. It is lightly sweet (sweetened with banana and a touch of coconut sugar) and so delicious! 

Happy baking!

More GF & Vegan Buckwheat Recipes

• 4-Ingredient Buckwheat Flax Chia Bread
• 1-Ingredient Buckwheat Bread
• Vegan Buckwheat Banana Bread
• Buckwheat Almond Shortbread Cookies
• No-Bake Buckwheat Granola Bars

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4.78 from 9 votes

Oil-Free Buckwheat Granola (Vegan, Gluten-Free)

By: Camilla

Oil-free buckwheat granola that is loaded with flavor and ancient grain nutrition! It is naturally vegan, oat-free & gluten-free, and mostly sweetened with banana.

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 5 minutes minutes

Servings: 9 servings (

Ingredients 

1x2x3x

• ▢ 2 cups raw buckwheat groats
• ▢ 1.5 cups assorted chopped nuts or seeds, (e.g., walnuts, almonds, green pumpkin seeds, sunflower seeds)
• ▢ 1 cup large flake unsweetened coconut
• ▢ 1/2 cup mashed very ripe banana, (or unsweetened applesauce)
• ▢ 2 tablespoons runny almond butter, (or peanut butter, tahini or sunflower seed butter)
• ▢ 2 tablespoons coconut sugar, or sweetener of choice
• ▢ 1.5 teaspoons ground cardamom or cinnamon
• ▢ 1/2 teaspoon salt
• ▢ 1 teaspoon vanilla
• ▢ 1/2 cup dried fruit, chopped, if needed

US Customary – Metric

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 325F (160C). Line a large baking sheet with parchment paper.
• In a large bowl, stir together the buckwheat groats, nuts/seeds and coconut flakes.
• In a small bowl, whisk together the banana, almond butter, coconut sugar, cardamom, salt and vanilla until blended.
• Add the banana mixture to the buckwheat mixture and stir until well coated. Spread mixture in a single layer on the prepared baking sheet.
• Bake in the preheated oven for 40 to 45 minutes, stirring once or twice, or until buckwheat and nuts/seeds are golden brown. Let cool completely on pan.
• Transfer granola to an airtight container and stir in dried fruit.

Notes

Storage: Store the cooled granola in an airtight container at cool room temperature for 2 weeks or freeze for up to 6 months.

Tip: Like other granola recipes, you can adjust this one to match your tastes and what you have on hand.

Nutrition

Serving: 1serving | Calories: 193kcal | Carbohydrates: 29g | Protein: 4.2g | Fat: 7.7g | Saturated Fat: 6.1g | Sodium: 109mg | Fiber: 3.4g | Sugar: 6.4g

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