This vegan maple and coconut buckwheat granola is super crunchy and chunky and makes for a perfect healthy breakfast! Homemade granola is a great alternative to store-bought granola or cereal. It is made with maple syrup to help it stick together and form these crunchy clusters of buckwheat, nuts, seeds and coconut. Give it a try!
For another high protein vegan granola, check out this red lentil vegan granola (13 grams of protein per serving!).
What You Need To Make This Vegan Maple & Coconut Buckwheat Granola
Here's what you need to make this delicious granola:
- buckwheat kernels for a nice nutty flavor and crunch
- chia seeds
- coconut chips/flakes
- almonds for some healthy fats and extra crunch, you could also sub hazelnuts or walnuts
- maple syrup to help everything stick together
- pinch of salt
Of course, feel free to get creative with the ingredients and adjust to your personal preferences! As along as you keep the buckwheat kernels and maple syrup and the ratio of solid to liquids in mind, this recipe should work just fine.
A Few Tips on Making This Vegan Maple & Coconut Buckwheat Granola
This recipe is really easy to make and comes together in just 10 minutes. Here are a few tips:
- Toasting the buckwheat kernels before adding them to the granola mixture may seem a little extra, but trust me - it's so worth it! It adds so much extra crunch and flavor to the granola.
- The granola can burn really fast, especially with the maple syrup. I would recommend to keep a close eye on it while it's in the oven. Exact temperature and cooking time may vary from oven to oven, so start with a few minutes less if you're unsure.
- As tempting as it may be to eat the granola straight when it comes out of the oven, I'd recommend to let it cool to room temperature. This will make it a lot easier to break apart (and you don't burn your fingers!).
- I personally love to eat this granola with some fresh fruit, frozen berries and soy yogurt.
Maple & Coconut Buckwheat Granola
- 1 cup buckwheat kernels 200g
- 2 tbsp chia seeds 20g
- 1 cup coconut chips/flakes 50g
- 1 tbsp cinnamon
- ½ cup almonds 75g
- ⅓ cup maple syrup 100g, or a little less
- pinch of salt
- First, preheat your oven to 150C/300F. Add buckwheat kernels to a baking sheet and toast in the oven for ~5 minutes until golden brown. Be careful and keep a close eye as they burn easily.
- Roughly chop the almonds. To a large mixing bowl, add the chia seeds, coconut chips, cinnamon, salt and almonds.
- Next, add the toasted buckwheat kernels and combine with a spoon.
- Add the maple syrup and give it a good mix so everything is covered in maple syrup.
- Place granola mixture on a baking sheet and spread out evenly into a thin layer.
- Bake in the oven for 5-10 minutes until golden brown. Don't let the granola burn (make sure to watch the edges especially). Let cool to room temperature and break apart into smaller chunks.
- Store in an airtight container or mason jar for up to a week.