Cocoa Buckwheat Granola

by Aug 29, 2016

Chocolate for breakfast? Sure! Maximize nutrition with this cocoa buckwheat granola, adapted from Sarah’s original recipe at My New Roots.

Cocoa Buckwheat Granola

2 quart-sized Mason jars; adapted from Sarah Britton, My New Roots blog



  • ½ cup coconut oil
  • ½ cup honey
  • ¼ cup maple syrup or coconut sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt or Kosher salt

Dry Ingredients

  • 2 cups oats
  • 2 cups buckwheat groats (not roasted kasha)
  • 1 cup walnuts
  • 1 cup large flake coconut, unsweetened
  • ½ cup cocoa powder, unsweetened
  • ¼ cup chia seeds


  1. Preheat oven to 300°F. Line one large, rimmed sheet pan (half-sheet) with parchment or a Silpat. In medium saucepan melt the coconut oil and sweeteners. Once melted, stir in the vanilla and salt.

  2. Combine oats, buckwheat, walnuts, coconut, cocoa, and chia seeds in a large bowl. Drizzle with syrup and mix to combine. Transfer to prepared sheet pan and spread out into an even layer. Bake for 60 minutes, stirring 2 or 3 times during baking. The granola will crisp up as it cools. Allow to cool and store airtight.



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