This delicious home-made granola is super easy to make and contains a lot of great wholegrain ingredients and natural sugars-perfect for an indulging but healthy breakfast. The buckwheat is an unexpected ingredient but it’s a great addition to the traditional granola oats-It has an amazing nutty flavour and gets crunchy when baked-you can also use it in savoury dishes and as a replacement for rice or quinoa.

Despite its name, buckwheat is a seed rather than a grain which means it is also gluten-free! You can serve this granola like any others – I like mine with cold milk or coconut yogurt topped with fresh fruit for extra flavour.



(makes around 650 g of granola)


• 200 g oats
• 100 g buckwheat groats
• 60 ml coconut oil, melted
• 2 tbsp honey (or maple syrup for the vegan replacement)
• 1 tsp sea salt
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 150 g mixed nuts
• 100 g chia seeds
• 50 g puffed brown rice
• 50 g 70% dark chocolate, chopped into small pieces


• Preheat the oven to 170° degrees and line a large tray with a baking parchment.
• In a large bowl (if you are using a stand mixer use the stand mixer bowl) combine the oats together with the buckwheat groats, melted coconut oil, 2 tbsp of honey, sea salt, cinnamon, and vanilla extract.
• Mix until well combined. Pour the mixture onto previously prepared baking tray and use your hands or wooden spoon to spread it evenly.
• Bake for around 20- 25 minutes until golden brown, siring couple of times to make sure granola is baked evenly.
• Let the granola cool completely for around an hour, then add mixed nuts, chia seeds, puffed brown rice and chopped dark chocolate.
• Mix evenly and transfer to a large jar.
• Serve with cold milk or yoghurt.