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Buckwheat and Flaked Grains Granola

Buckwheat and Flaked Grains Granola

By: Sylvia Cummings (Read Bio)

Buckwheat and Flaked Grains Granola

Hulled buckwheat groats add a crunchy, nuttiness that pairs perfectly with the flaked grains, nuts, and warm spices in this granola. This is a choose-your-own-adventure recipe with lots of options for substitutions! Any combination of oat, barley, wheat, or rye flakes can be used for the core of the recipe, and you can experiment further with your nuts and mix-ins. 

*NOTE: Although buckwheat and oats are naturally gluten-free, Janie's Mill is NOT a certified gluten-free facility so there may be traces of gluten in our non-wheat products. 

This recipe is adapted from Lindsay Cotter's recipe published on the Cotter Crunch blog. 


    Clockwise from left: oat flakes, wheat flakes, rye flakes and buckwheat groats. 



    1. Preheat oven to 325F. Line a baking sheet with parchment paper.
    2. In a large bowl combine oats, flakes, buckwheat, and your nuts or seeds.
    3. In a small saucepan, combine salt, maple syrup, coconut oil, cinnamon, cardamom, and ginger. Bring to a boil over medium-high heat, stirring constantly. Boil for 2 minutes, then remove from heat and stir in vanilla extract. 
    4. Immediately pour the syrup mixture over your grains and nuts. Mix well until everything is evenly coated.
    5. Spread granola on the prepared baking sheet in an even layer.
    6. Bake granola until browned and crispy, about 35 minutes, stirring every 10 minutes.
    7. Let cool at least 30 minutes before breaking into pieces. Store in an airtight container at room temperature for up to 7 days. You may also put it in a ziplock bag and freeze indefinitely.

    Posted on February 18 2024