Introduction: Chocolate Buckwheat Granola

This is my favorite granola. I eat it for breakfast as a cereal substitute almost daily with a little milk and some fresh fruit. It's also a good snack to nibble on during the day. It really picks me up when I am low on energy and soothes my empty stomach. This recipe can also be found at

3 cups (300g) rolled oats (gluten-free if desired)

1 cup (200g) buckwheat groats

1½ cups (65g) unsweetened shredded coconut

1 cup (125g) hazelnuts

¼ cup (30g) chia seeds

¼ cup (35g) coconut sugar

½ tsp sea salt

1/3 cup maple syrup

1/3 cup coconut oil

1 tsp. vanilla extract

½ cup cocoa powder

Step 1: Combine Ingredients

Combine the rolled oats, buckwheat groats, shredded coconut, hazelnuts, chia seeds and coconut sugar.

Step 2: Make Chocolate Coating

Melt the coconut oil, maple syrup, and vanilla extract in a small saucepan. Then add the salt and cocoa powder and whisk until smooth.

Step 3: Coat Dry Ingredients

Pour the cocoa mixture over the dry ingredients and coat thoroughly.

Step 4: Spread Mixture Onto Baking Sheet

Spread the mixture evenly over a lined baking sheet.

Step 5: Bake

Preheat oven to 350°F and bake for 20-22 minutes. Remove from the oven and let it cool.

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