Almond Buckwheat Granola ( Vegan, Gluten-Free)
VEGAN II DAIRY FREE II GLUTEN FREE II SOY FREE II SESAME FREE II EGG FREE II FISH FREE II NIGHTSHADE FREE II SHELLFISH FREE
Almond Buckwheat Granola is a simple and delicious recipe featuring a unique blend of vegan-friendly ingredients. It is carefully crafted to create a crunchy and nourishing breakfast option. The star of the show is the aromatic almond, which lends a nutty flavour and a pleasant crunch.
Infused with subtle vanilla sweetness, every bite of this granola offers a harmonious balance of flavours. The addition of fibre-rich buckwheat contributes a delightful texture, making this granola enjoyable and satisfying.
With its plant-based goodness, this almond buckwheat granola is not just a tasty way to start your day; it is also a nutritionally conscious choice. I love making granola, and there are countless variations you can try. However, this particular recipe is quite simple. I appreciate how quick it is to prepare, and you end up with enough granola to feed a small Indian village—or enough to last yourself a couple of weeks!
Notes on ingredients for Almond Buckwheat Granola
Oats
If you need this recipe to be gluten-free, make sure to buy gluten-free oats. It's important to note that oats themselves are naturally gluten-free; however, companies cannot label them as such due to their manufacturing processes. There are several types of oats available, including steel-cut, rolled, quick, and instant. The type of oats you choose will depend on the texture you want, the cooking time, and how you plan to use them. For this recipe, I recommend using jumbo oats, also known as old-fashioned oats, rolled oats. They provide a nuttier texture and are more robust, making them an excellent choice for granola.
Steel-cut oats
Also known as Irish oats, these oats are coarsely chopped and have a chewy texture.
They take longer to cook than rolled oats, usually around 20–30 minutes.
They have a nutty flavour and are good for a hearty breakfast.
Rolled oats/Jumbo oats
Also known as old-fashioned oats, these oats are flat and flakey.
They cook faster than steel-cut oats, usually in about 5 minutes.
They have a softer texture and are good for porridge, granola, cookies, and muffins.
Quick oats
These oats cook quickly, usually in about one minute, and can be cooked on the stove or in the microwave.
They can be used for porridge, baked goods, and granola.
Instant oats
These oats are thinner and more finely chopped than rolled oats.
They have a soft texture and can be microwaved quickly.
Packaged instant oats can contain a lot of added sugar, so it's best to choose plain, unsweetened varieties
Where to buy: Most supermarkets or at the Grapetree.
Sweetener
I love to use raw local honey for this almond buckwheat granola recipe, but other sweeteners you can use that are vegan could be
I love coconut sugar It tastes like butterscotch and is such a great addition to recipes as it adds such a beautiful flavour. I like to use coconut sugar in cookie or cake recipes.
Where to buy: At the Grapetree or take a look at Well easy.
Coconut Oil
I love using coconut oil for this almond buckwheat granola recipe. I buy mine from lidl for less than £3.00 I use extra virgin version not the odourless refined variety as I love the taste of coconut.
What does extra virgin mean in terms of cooking oil? Each brand tends to have their own definition of these labels but in general both virgin and extra-virgin coconut oils are made from the first pressing of fresh, raw coconut without the addition of any chemicals. The term virgin has come to mean that the oil is generally unprocessed. Read more about refined and unrefined coconut oil here.
A great substitute for coconut oil is cacao butter. Cacao butter, is a rich and velvety vegetable fat extracted from the cacao bean. It is a key ingredient in the production of chocolate, giving it its smooth and creamy texture.
Cacao butter is solid at room temperature but melts easily when heated, making it an ideal ingredient for confectionery and dessert recipes. This butter is highly prized for its indulgent aroma and exquisite taste, which adds a subtle hint of chocolaty goodness to a variety of culinary creations.
Cacao butter truly embodies the essence of pure bliss for all those who appreciate the irresistible flavor and luxurious mouthfeel it brings to the table.
Where to buy: I buy Grapetree OR at lidls here in the UK, its far cheaper than anywhere else.
Nuts
Use any nuts you prefer for this recipe. Great options include:
Cashews
Macadamia
Hazelnuts
Pistachios
Where to buy: At the Grapetree look out for the 2 for 3 bargains, or 50% off.
Buckwheat groats
Buckwheat comes from the seeds of a plant that is distantly related to rhubarb. It is not related to wheat and is technically not a grain. Typically, buckwheat is available in ground form, but it can also be found as whole groats, cracked flakes, or processed foods like pasta. You can find buckwheat in most supermarkets or online; it is quite inexpensive. Buckwheat can be used to make porridge and risotto, or it can be ground and used for baking. Check out my article on different ways to cook and bake with buckwheat here.
Cooking Tips for Almond Buckwheat Granola
To bake this almond buckwheat granola evenly, make sure your oven is preheated to 180 degrees for at least 20 minutes. Then, stir the melted oil mixture into the oat mixture well so everything is coated.
Once in the oven, you need to mix it up every 10 minutes, or the edges will burn, and the middle won’t be roasted enough.
Bake this almond buckwheat granola on the middle shelf of the oven to ensure it doesn’t burn.
Use brown sugar instead of coconut sugar if you prefer. With its molasses undertones and slightly sticky texture, brown sugar brings depth to caramelisation. As the heat transforms the brown sugar's natural molasses content into a luxurious caramel, it releases a charming aroma that can fill your kitchen with irresistible sweetness.
Your oats need to be crowded in the tray to stick together, so ensure the granola isn’t spread too thin on the baking tray.
Once cooked, leave alone until cooled. This is where the granola hardens and forms granola clusters. If you ruffle them while they are warm, you will break up those crunchy clusters of goodness.
Want to spice things up? Add mixed spice, ginger or cinnamon to this almond buckwheat granola recipe and omit the vanilla.
If you want to customise your granola with different flavours, try using almond extract instead of vanilla. Serve with cherries or a cherry compote and yoghurt.
How to store almond buckwheat granola?
Store at room temperature in a kilner jar for 2 weeks. I also love to gift these to friends. I just use empty honey or jam jars and pop a little ribbon around the top
What else can I add to this almond buckwheat granola recipe?
Add these mix-ins after the granola is cooked for extra flavour and texture.
Banana chips
Shredded coconut
Dried fruit: sultanas, dried mango, papaya, cranberries
Puffed rice or quinoa
Chocolate chips
Hemp seeds
Freeze-dried raspberries or strawberries
Ways to serve this almond buckwheat granola
I love serving with coconut yoghurt and a fruit compote or sugar-free jam. Use my chia jam recipe here.
Eat this on its own as a really healthy, delicious snack
Add milk to this almond buckwheat granola with some berries.
Layer this granola in jars with yoghurt, fruit compote and fresh berries.
Other similar recipes you might also like:
Maple and Pecan Granola Recipe
Black Forest Granola Breakfast Bowl
Honey Glazed Peaches with Pistachios and Berries
Delicious Caramelised Banana Breakfast Bowl
Step by step
Recipe
Dry ingredients
225g jumbo oats ( GF if needed)
100g almonds
50 g walnuts
150 g buckwheat groats
150 g mixed seeds I used a mix of linseed’s, sunflower and pumpkin
Wet ingredients
6 heaped tbsp coconut oil
6 tbsp raw honey ( use agave/maple if vegan)
2 tsp vanilla extract
50 g coconut sugar
Method
Preheat the oven to 180 degrees.
Mix the dry ingredients together and place them into a baking tray lined with greaseproof paper.
Melt the wet ingredients on gentle heat in a saucepan and add this to the dry mixture and coat evenly.
Bake in the oven for 30 - 40 minutes ensuring you mix it around every 10 minutes to stop the edges burning, once cooked leave to completely cool and store in an airtight glass container.
Food shopping tips
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This blog contains affiliate links, which means I may receive a commission if you make a purchase using the links. I have personally vetted and used all the products that I recommend.
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