top of page

Buckwheat granola (vegan + GF)

Buckwheat granola (vegan + GF)

This buckwheat granola recipe (vegan + GF) is one of my favorites because it's very crunchy and deliciously sweet thanks to the cranberries and the coconut brings a nice touch.

This buckwheat granola (vegan + GF) is also much healthier as it contains whole grains, unrefined oil and natural sweetener. What could be better than a homemade granola with healthy and delicious ingredients?


Buckwheat is a naturally gluten-free, making it a perfect food for people with gluten intolerance. This grain is also rich in plant-based protein and fiber, helping to satiate and stabilize blood sugar levels.


Cranberries are small berries with a bitter taste. They have strong antioxidant properties and are rich in vitamins and minerals.


Chia seeds are a valuable source of minerals, essential fatty acids (omega-3) and vitamins. Rich in fiber, they are satiating and optimize gut health.

Buckwheat granola (vegan + GF)

Buckwheat granola (vegan + GF)


  • 250 g buckwheat

  • 130 g rolled oats (certified gluten-free if required)

  • 2 tbsp chia seeds

  • 40 g coconut flakes

  • 100 g chopped nuts (almonds, hazelnuts, walnuts, taste)

  • 1 tsp. cinnamon

  • 1 pinch salt

  • 50 g melted coconut oil

  • 50 g brown rice syrup

  • 40 g cranberries

Feel free to double the portions to make 2 large jars of granola. You can store this granola for over a month.


  1. Mix all the dry ingredients in a bowl, except the cranberries.

  2. Pour the coconut oil and rice syrup into the bowl. Mix well.

  3. Place on a baking tray, with or without baking paper.

  4. Bake for 40 minutes at 140°C. Mix after 20 minutes.

  5. Remove from the oven and leave to cool on the baking sheet.

  6. Once cold, add the cranberries and reserve the granola in an airtight jar. Store at room temperature for at least 2-3 weeks.

Enjoy this granola for breakfast with a plant-based yoghurt.

Granola au sarrasin (vegan + sans gluten)



bottom of page