There’s a new sweet snack on the block and it’s stealing our hearts! This crunchy, maple-infused buckwheat granola is nutty, perfectly sweet, and totally oat-free (we see you, oat-free friends!). Oh, and accidentally oil-free, too!
This new twist has all the snackable perfection you know and love about the classic but with an epic flavor duo: cherry + almond. Just 9 ingredients and 30 minutes required! Let us show you how it’s done!
This buckwheat granola starts with a sweet, rich, salty combination of maple syrup, almond butter, salt, and cinnamon. Then we add one of our two leading ladies: almond extract (*round of applause*). We love the combo of almond and buckwheat, but if you’re not a fan of almond extract, you can use vanilla instead!
Then it’s time for all the goodies! Toasty buckwheat groats (our other leading lady, welcome) combine with sliced almonds, coconut flakes, and chia seeds. The perfect balance of crunchy, sweet, nutty, and wholesome. Come to mama!
After mixing, we spread the granola out into a single layer and bake, creating a super hunky, CHUNKY result. After baking, dried cherries (or another dried fruit of choice) are added for tart-sweet goodness. Done and dusted!
We can’t wait for you to try this granola! It’s:
& Super snackable!
Enjoy it on its own, or with your milk or yogurt of choice. Handfuls straight to the face are also welcome and encouraged.
More Granola Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 16 (~1/4 cup servings)
- 2/3 cup maple syrup
- 1/4 cup almond butter
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon
- 1/2 tsp almond extract
- 2 cups raw buckwheat groats (hulled)
- 1 cup sliced or slivered almonds
- 3/4 cup coconut flakes (unsweetened)
- 3 Tbsp chia seeds
- 1/2 cup dried cherries (or other dried fruit of choice), roughly chopped (optional)
Preheat oven to 325 degrees F (162 C) and line a baking sheet with parchment paper.
To a large mixing bowl add the maple syrup, almond butter, salt, cinnamon, and almond extract and whisk until well combined. Add the buckwheat groats, almonds, coconut flakes, and chia seeds. Mix well with a spatula or spoon.
Transfer the granola to the prepared baking sheet and spread into an even layer.
Bake for 15 minutes, then remove from the oven and toss. It might seem quite moist and soft; this is normal! Bake for another 10-15 minutes or until dark golden brown and fragrant. Remove from the oven and let cool completely before adding the dried fruit (optional) and serving.
Enjoy with dairy-free milk or yogurt of choice! Leftovers keep in an airtight container for up to 1 week at room temperature, or in the refrigerator for up to 3 weeks.
*Nutrition information is a rough estimate calculated without optional ingredients.
Serving: 1 (quarter-cup) serving Calories: 215 Carbohydrates: 30.9 g Protein: 5.2 g Fat: 9.3 g Saturated Fat: 2.8 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 3.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 81 mg Potassium: 201 mg Fiber: 4.9 g Sugar: 10.8 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 62 mg Iron: 1.4 mg