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Maple & Coconut Buckwheat Granola

You'll never want to go back to store-bought granola once you made this maple and coconut buckwheat granola at home! It is super crunchy and chunky and comes together in 10 minutes!
Course Breakfast
Cuisine Vegan
Diet Vegan
Keyword buckwheat, granola
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6 servings
Calories 300kcal


  • 1 cup buckwheat kernels 200g
  • 2 tbsp chia seeds 20g
  • 1 cup coconut chips/flakes 50g
  • 1 tbsp cinnamon
  • ½ cup almonds 75g
  • 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.