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Homemade Buckwheat Granola

 

by Jessica Sandhu (with parts from Mom’s Kitchen Handbook)

 

Skip the standard granola or store-bought Grape Nuts and give this crunchy breakfast cereal a try. It has just a handful of ingredients, bakes up in 20 minutes, and is loaded with good-for-you ingredients.

 

 Prep Time 5 minutes | Cook Time 20 minutes | Total Time 25 minutes

  • 1 1/2 cups buckwheat

  • 1 cup slivered almonds

  • 3 tablespoons sesame seeds

  • 1/4 heaping teaspoon kosher salt

  • 1 1/2 tablespoons extra-virgin olive oil

  • 2 tablespoons maple syrup

  • 1/3 cup raisins

 

Instructions

  1. Preheat oven to 325 degrees F.

  2. Put the buckwheat, almonds, and sesame seeds on a large baking sheet. Sprinkle the salt and drizzle the olive oil and maple syrup over the top. Thoroughly stir everything together with your hands or a rubber spatula. Spread on the baking sheet and bake until toasted and lightly browned, stirring halfway through, about 20 minutes total.

  3. Let cool on the counter to allow the cereal to crisp up. Scatter the raisins over the top. Transfer to a jar or other sealed container.

Recipe Notes

Look for uncooked buckwheat groats. You do not want roasted buckwheat or buckwheat cereal.