Coconut, Pumpkin Seed and Buckwheat Granola


I love me some good granola!  I seriously could probably eat granola, yogurt and berries every day for breakfast and never get sick of it.  You would think that granola is healthy, but most store bought kinds are full of sugar.  So, for as much granola as I eat, I’m way better off to make my own so that I know what’s going into it.

The inspiration for this recipe came from this recipe for Coconut Buckwheat Granola on Pinterest and I made just a few changes to it.  It’s probably one of my favorite granolas…it’s crunchy, not too sweet, and full of protein. And…it’s grain free and nut free!  That’s a win!

Coconut, Pumpkin Seed and Buckwheat Granola
  • 2 cups raw buckwheat groats
  • 2 cups unsweetened flaked coconut
  • ¾ cup pumpkin seeds
  • ¾ cup hemp hearts
  • 2¼ teaspoons ground cinnamon
  • ½ teaspoon salt
  • ⅓ cup brown rice syrup
  • 2½ tablespoons melted coconut oil
  • 2½ tablespoons coconut (or brown) sugar
  • 1¼ teaspoons pure vanilla extract
  1. Preheat oven to 325 degrees F.
  2. Add groats, coconut, pumpkin seeds, hemp hearts, cinnamon and salt to medium bowl and stir to combine.
  3. Add brown rice syrup, melted coconut oil, coconut sugar and vanilla extract to a small glass bowl and mix until combined.
  4. Add wet ingredients to dry ingredients and mix well.
  5. Spread the mixture evenly on a large, parchment lined baking sheet and bake for 20- 25 minutes, or until golden brown. Stir occasionally during the baking process.
  6. Let cool completely and break into clusters.
  7. Store in an airtight container at room temperature.


Another great thing about this granola is you can break it up after it cools into bite-sized clusters…perfect for snacking!  My favorite way to have it is with Krema 11% Plain Yogurt.  Yes, it’s full fat, but it’s the kind of fat that’s good for you…and it’s so thick you can actually scoop it out with an ice cream scoop.  You don’t need very much!  Serve it with some fruit that’s in season.  I’ve been switching it up from berries as the season changes.  A few weeks ago it was figs and now it’s half a pear.


And if you like it a little sweeter, you can top off your granola, yogurt and fruit with a bit of honey.  This granola is also amazing on an acai or berry bowl.

I store this granola at room temperature in an airtight container.  It doesn’t last long around here!