Buckwheat Granola

Making a big batch of homemade granola on a Sunday is a really relaxing way to end the week. Although I usually follow a recipe loosely for the general process - the great thing about making your own is you can easily swap in ingredients based on what's in the cupboard - oats instead of buckwheat flakes, almonds instead of hazelnuts etc.

Makes 1 big jar — Prep takes 10 minutes — Cooking takes 60 minutes


Ingredients for the granola

500g buckwheat flakes

125g nuts (we used almonds, hazelnuts and cashews)

125g dried fruit (we used dates and raisins in this batch)

200g seeds (we used sesame, sunflower, pumpkin & linseed)

200ml maple syrup (or agave)

50ml olive oil

100g coconut oil

100ml water

1 tsp vanilla bean paste

Few grates of fresh nutmeg

Pinch of salt


Preheat your oven to 130C fan-bake. Line two baking trays with baking paper.

Combine buckwheat, nuts and seeds in a large mixing bowl. 

In a pan, combine maple syrup, olive oil, coconut oil and water, and place over a medium heat. Whisk to combine. 

Remove from the heat and stir in the vanilla bean, nutmeg and salt. Pour over the dry ingredients and mix well to get an even coating. 

Spread the mixture out on the prepared trays and bake for 30 minutes. Remove from the oven and mix well before baking for a further 30 minutes, turning every 10 minutes or so, until the mixture is golden. 

Remove from the oven and allow to cool completely before transferring to an airtight jar.