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Ginger Nut Buckwheat Granola

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 40g servings


  • 1 cup raw buckwheat groats / 160g
  • 1 cup brazil nuts / 110 g
  • ½ cup pumpkin seeds / 65 g
  • ½ cup almonds / 75 g
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • cup maple syrup / 80 g
  • 2 tbsp coconut oil
  • Sprinkle rock / pink salt


  • Pre-heat oven to 160 degrees.
  • Place raw buckwheat in a large bowl.
  • Roughly chop the brazil nuts and almonds and add to the bowl with pumpkin seeds.
  • Add ground ginger and ground cinnamon.
  • Mix the spices into the dry mix so they are spread throughout.
  • Add the maple syrup and stir through dry mix until throughly coated.
  • Add coconut oil and stir through and a sprinkle of salt.
  • Line a baking tray with baking paper and spread the mixture evenly on the paper.
  • Place into the oven and bake for approximately 45 minutes or until browned and crispy checking every 15 mins and stirring through. Depending on your oven your might need to adjust the cooking time.
  • Once browned and crispy remove from the oven and allow to cool before placing into an airtight container.


Essential Equipment

Baking tray
Baking paper


I use a standard cup measure. If you don’t have one you can use a mug and substitute the amount for ¾ of a standard size mug.

Find your Ingredients

Buckwheat – health food aisle
Maple syrup - health food, baking or condiments aisle
Coconut oil - cooking oils
Ground ginger & ground cinnamon - herbs & spices
Nuts - Health food or baking aisle

Course Breakfast