Chocolate Buckwheat Granola {gluten free}

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Berries are in season right now so what better way to enjoy the season’s best than with some crunchy homemade granola!

Granola can be a crunchy and satisfying breakfast with fruit or afternoon snack. Most packages granolas a full of sugar and additives your body would prefer to skip. Buckwheat is used as a crunchier alternative to oats. Toasted with pumpkin seeds and flax in this recipe then coated in a simple chocolate glaze, divine!

Chocolate Buckwheat Granola {gluten free}


  • 1 cup whole hulled buckwheat
  • 2 T. ground flaxseed
  • ¼ cup raw pumpkin seeds
  • Chocolate glaze:
  • 1 T. cacao powder
  • 1 T. grapeseed oil
  • 1 T. raw honey
  • Pinch of pink salt


  1. Preheat oven to 300 degrees.
  2. Grease an 8x8 glass baking pan, set aside.
  3. In a bowl, combine buckwheat, ground flaxseed, and raw pumpkin seeds.
  4. In a separate smaller bowl, combine cacao powder, raw honey, oil, and pinch of salt. Mix together until thoroughly blended.
  5. Pour chocolate mixture over buckwheat and seeds in medium bowl. Stir to coat evenly.
  6. Pour granola into baking pan, spread evenly then back 25 minutes, stir halfway through baking time.
  7. Remove from oven when pumpkin seeds are toasted.
  8. Allow to cool then store in glassware in fridge.

See my recipe featured on Vitacost:

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Serve up in a fancy parfait glass and enjoy!

2 replies
  1. Nancy
    Nancy says:

    This looks really good! I’ve been on a huge berry kick the past 3 weeks, having a smoothie every morning (berries and greek yogurt) and adding berries to many things I eat throughout the day. Love the recipe.

    • phiggins
      phiggins says:

      Thanks Nancy! I’m loving berries lately too, peak season, so fresh and yummy :)
      I hope you try the recipe, let me know if you do!
      Thanks for commenting. XO, Pam


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