#28: Cherry-Buckwheat Granola Pucks {vegan + gluten-free}
Prep time
Total time
Recipe by::
Recipe type: Portable Power Pucks, snack, breakfast
Serves: 10 pucks
  • 1 cup crisp rice cereal (see notes for options)
  • ⅔ cup rolled oats
  • ⅓ cup raw buckwheat groats
  • ¼ cup dried cherries, chopped (or dried fruit of choice)
  • 2 tablespoons creamy nut or seed butter
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • ¼ teaspoon fine sea salt
  1. Grease or spray 10 cups of a standard size muffin tin.
  2. In a medium bowl, combine the crisp rice cereal, oats, buckwheat groats and cherries.
  3. In a small saucepan set over medium heat, cook and stir the nut butter, coconut oil, maple syrup and salt until mixture is melted and bubbling, Immediately pour over cereal mixture, stirring until well-coated. Divide mixture between the prepared cups. Using the bottom of a round measuring cup (grease or spray the bottom), firmly tamp down the mixture in each cup to compact.
  4. Refrigerate pucks at least 2 hours (or freeze for 45 to 60 minutes) until hard. Run a knife around edge of cup and gently pop out each puck.
Storage: Store the pucks in an airtight container in the refrigerator for up to 1 week (these do not freeze very well; the crisp rice cereal tends to get soggy).

Puffed/Crisp Cereal: If using a crisp rice cereal, be sure to get a certified gluten-free brand if you are strictly gluten-free; otherwise, regular rice kirspies cereal is fine. You can also use puffed quinoa or puffed millet in its place (both are gluten-free).

Coconut Butter: ¼ cup coconut butter (purchased or DIY coconut butter) can be used to replace both the coconut oil and the nut/seed butter.
Nutrition Information
Serving size: 1 puck Calories: 117 Fat: 4.9 g Saturated fat: 2.8 g Carbohydrates: 17 g Sugar: 6.2 g Sodium: 59 mg Fiber: 1.8 g Protein: 2.2 g
Recipe by power hungry at https://powerhungry.com/2016/05/27-cherry-buckwheat-granola-pucks-vegan-gluten-free/