Buckwheat and Ginger Granola

Buckwheat and Ginger Granola

I love granola, it’s one of my go to foods – partly because I secretly love eating breakfast three times a day and partly because handfuls of granola make one of the best, easy snacks. I’ve been obsessively making and loving my cinnamon pecan granola for the last three years and I honestly never thought I could stray away from it but I’ve been totally converted by this buckwheat and ginger granola, so much so that I have to admit I think it’s my new favourite. The texture is much more interesting as the buckwheat grouts add a really nice crunch, there are still oats in the mix, but there’s just a little more going on in between them. The taste of this is pretty insane too, the caramel-like dates work so well with the coconut oil, sweet apple puree, zesty ginger and chocolaty cacao to create something totally divine. Honestly when you mix up these ingredients in the blender please try them before you pour them onto the granola, because trust me you will absolutely adore what you taste – it’s unreal! So sweet, creamy and flavoursome. There’s definitely a great recipe to come from that mix alone some day. It’s actually so good that I had to make it all over again before I could cook the granola because I somehow manage to ‘taste-test’ about half the mix, it’s that good! Of course there’s so much goodness in here too and it’s nut free, which I know is unusual for a granola recipe but I’m aware that there are lots of people who can’t eat nuts but who need granola – so I hope this works for you! You’ll also be pleased to hear that from now on I’ll always be adding the gram measurement of each ingredient, as well as the cups!

I love this served with creamy coconut yoghurt and fresh berries, but it also tastes amazing mixed into a smoothie bowl or sprinkled over stewed fruit!

Makes one big container

– 2 cups of oats (220g)

– 1 cup of buckwheat (280g)

– 1 cup of sunflower seeds (200g)

– 1 cup of pumpkin seeds (200g)

– 1 and a ½ cups of pitted dates (300g)

– 1 cup of apple puree/sauce (about the size of a 360g jar)

– 6 tablespoons of coconut oil

– 4 tablesppons of raw cacao powder

– a piece of ginger (20g)

Start by pre-heating the oven to 180C

Then place the oats, buckwheat and seeds into a large mixing bowl and stir well

Next add the dates, coconut oil and apple puree into a sauce pan and allow them to simmer for five minutes, until the dates are nice and soft

While the dates cook peel the ginger and grate it onto a plate, once it’s grated mix it into the date pan.

When the dates are soft place them (including the melted coconut oil, grated ginger and apple puree) into a blender with the raw cacao powder and blend until the mix is totally smooth. Then pour the mix over the buckwheat, oat and seed mix and stir well so that everything is coated.

Grease one large or two medium baking trays with coconut oil before spreading the granola out over them

Place the baking trays in the oven and bake for about forty five minutes. After fifteen minutes remove the trays from the oven and stir everything well so that the top doesn’t burn, then keep doing this every five to ten minutes for the rest of the time it’s in the oven.

Once it’s nice and crispy, but not burnt, take the granola out of the oven and allow it to cool before placing it in an airtight container to store. In an airtight container it will stay delicious for about a month or so.

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  • Mia

    Hi! What is coconut yoghurt? Do you but it or can you make it yourself?

    • Rezveer Kaur Walia Dwyer

      It’s a brand called Coyo and is A M A Z I N G!! :)

  • M1che1l3

    The most challenging part of this recipe is not to eat it all before putting it in the oven!! It’s delicious! Please tell me you’ve adapted the cocoa/date/ginger/apple/coconut mix into some delicious dessert?!
    Thanks for the great recipe! I will try the cinnamon pecan one next!

  • Inea

    Hi Ella.. How much do you usually eat for breakfast as one portion of granola?

    • hannah

      I was literally just about to ask the same question! Could you give a guide as to how much is a portion? Or how many ‘servings’ this makes? Thanks!

  • levendula

    There’s one problem with this granola: I just can’t stop eating it with rice milk and bluberries, it’s so fantastic! Ginger is so amazing in it :)
    Thank you for the recipe, Ella.

  • ellawoodward

    So pleased you like it!

  • Luciana

    This recipe is amazing Ella, My family loves and I think is one of the best breakfast ever! xoxo

  • nicole

    Thanks Ella for sharing…i did some changes but the result is perfect…thnx again

  • Hannah Lodge

    I am just starting with this kind of food, I’m 2 weeks in and introducing ‘sweet’ things. Just made this and I had to stop myself from licking the bowl! I can’t believe it counts as eating well and am very pleased. I feel better already, have lost some weight and have bags more energy for time with my kids. I can’t stop talking about your book Ella!

  • Ella

    Hi Ella, any ideas what I can use instead on the oats? Or do you think it would be ok and just as nice without the oats? I am extremely sensitive to gluten and like many other coeliacs and people who are gluten intolerant I also cant have oats or even Gluten free oats without a reaction….. Any ideas would be much appreciated.. :) muchos peace & love xo

    • ellawoodward

      Hi Ella, you could just make the mixture without the oats as there isn’t really a good enough substitute. Perhaps add another cup of buckwheat and seeds to even out the mixture. Hope you love it! X

    • J rich

      How about quinoa flakes or other gluten-free flakes?

  • Anna Brolin

    Hi Ella, I LOVE your blog – it changed my life and gave me my life spirit back – thank you! I will definitely make this granola and wonder where you get your coconut yoghurt? I find the dairy free ones soooooo expensive (I eat lots). Have you ever tried making it? Any tips? thanks again. Anna

    • ellawoodward

      Hi Anna, I am so glad you love the blog! I buy Co-Yo or Coconut Collaboration yogurt which are both dairy free. You can order them online at Ocado. I’ve never tried making it myself! X

      • Anna Brolin

        Thank you for quick response:-)

  • ellawoodward

    I’ve not tried it with flakes but I think it could work well! X

  • Katie Jenkins

    Hello, I have been obsessed with your book since I bought it 3 weeks ago, I think I have pretty much done every recipe and boy I’ve noticed the difference! I have been a vegetarian for 18 years and my nails and hair have always struggled and I’ve never felt satisfied with my diet.
    I feel great now! I have noticed a dramatic difference in my body and tone! Thank you! I can’t wait for more recipes! X

  • ellawoodward

    That’s so amazing to hear Katie. I’m so glad you love the book and feeling great with the recipes. Keep up your healthy journey! X

  • ellawoodward

    I haven’t tried it but I imagine that it would work. You could adapt it to the banana, pumpkin and almond granola bar recipe but adding in mashed banana and almond butter to bind the mixture together! Hope they turn out delicious! X

  • ellawoodward

    You can use dried buckwheat groats for this recipe, there is no need to soak them. Hope it’s delicious! X

  • ellawoodward

    Hi Nora, yes dried buckwheat is perfect! Hope you enjoy it x

  • ellawoodward

    Hi Elsa, it shouldn’t be too chewy. Try baking it for slightly longer and spreading it out more on the tray so that the tray is covered evenly! X

  • ellawoodward

    It depends how you’re having it. If it’s a topping for yogurt I would use about 2-3 tbsp but if its in a bowl with milk I would fill the bowl. So happy you love it x

  • Lucy Hood

    Hi Ella, super keen to try this – not made a granola before. Could you use flaxseed instead of sunflower? I have heaps left over! Thanks x

    • ellawoodward

      Hi Lucy, flaxseeds are slightly smaller than sunflower seeds so they will have less of a crunch so I imagine that it wouldn’t taste as good but it’s definitely worth trying! Have a lovely day x

  • ellawoodward

    I try to use both grams and cups in all my recipes as everyone seems to prefer different things. Sadly I am unable to go through all my old recipes to change the units but all my new recipes on the app and blog will have both units. All the recipes in the book use both grams and cups :)

  • ellawoodward

    Hi Laura, you could try using mashed/pureed banana instead! Hope it still tastes delicious x

  • Ella

    Hi Ella, any ideas what I can use instead on the oats? Or do you think it would be ok and just as nice without the oats? I am extremely sensitive to gluten and like many other coeliacs and people who are gluten intolerant I also cant have oats or even Gluten free oats without a reaction….. Any ideas would be much appreciated.. :) muchos peace & love xo

  • ellawoodward

    Hi Ella, you could just make the mixture without the oats as there isn’t really a good enough substitute. Perhaps add another cup of buckwheat and seeds to even out the mixture. Hope you love it! X