Go Back
Print
Cocoa Buckwheat Granola

yield: 8 cups, enough to fill two quart-sized mason jars

Ingredients
syrup
  • ½ cup coconut oil 4 ounces
  • ½ cup local honey
  • ¼ cup coconut sugar or maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt Kosher or sea salt
base
  • 2 cups buckwheat groats, raw (not roasted kasha)
  • 2 cups rolled oats
  • 1 cup walnut halves or pieces
  • 1 cup large flake coconut, unsweetened
  • ½ cup unsweetened cocoa powder
  • ¼ cup chia seeds
Instructions

  1. Preheat oven to 300°F.

  2. In medium saucepan, melt coconut oil with sweeteners. Add vanilla and salt.

  3. In a large bowl, combine buckwheat groats, oats, walnuts, coconut, cocoa powder, and chia seeds. Pour syrup over and mix to combine. Spread out onto a rimmed half sheet pan and bake for about 60 minutes, stirring 2 or 3 times during baking. The granola will crisp as it cools. All to cool before storing airtight.