H+H Cinnamon Buckwheat Crunch Granola

I flew home from Dublin yesterday, and took this granola in glass containers to eat on the plane.  I bought some milk in the airport to take with me.  Best plane food ever.  It travels so well and kept me satisfied until I got home.

buckwheat granola  - kaleighskitchen.com

I’ve written about the Hemsley & Hemsley cookbook before, and I probably will again.  This granola is just so good.  The only added sweetener is maple syrup, and it can be cut down if you want.  I’ve tried with as little as 4 Tbsp instead of the recommended 7, and it was still sweet enough with the cinnamon and coconut flakes.  The recipe is also a great “base recipe.”  You can sub the seeds for any type of seed, the nuts for any type of nut.  I think it would also be good if the coconut oil was subbed with almond butter.  You could even sub the buckwheat for steel cut oats, though that would kind of defeat the purpose of having buckwheat granola.

buckwheat granola  - kaleighskitchen.com

I had a bit of a prejudice until writing this post that buckwheat is significantly healthier than steel cut oats but, with a little research, I found that is not the case.  Steel cut oats are higher in protein, healthy fats, and lower in carbs.  Buckwheat has a bit more dietary fiber, and is lower in calories.  I’m still really happy with the macronutrient profile of buckwheat, but just thought I’d put that out there, in case anyone had the same misconception as me.  Of course once you start refining the oats, the nutritional profile gets worse.

Ok, enough of this rambling!  Lets get to the granola!

buckwheat granola - kaleighskitchen.com

H+H Cinnamon Buckwheat Crunch Granola


  • 500g buckwheat groats (soaked overnight in water)
  • 1 1/2 tsp salt
  • 7 Tbsp cinnamon
  • 7 Tbsp maple syrup
  • 5 Tbsp chia seeds
  • 5 Tbs coconut oil (melted)
  • 200g coconut flakes
  • 100g pecans (or walnuts or hazelnuts or a combination)
  • 100g pumpkin seeds (or sunflower seeds)
  • 100g raisins


  1. Preheat oven to 160C & line 2 baking trays with baking paper.
  2. Mix buckwheat with everything but the extras, stir well & let sit to thicken.
  3. Spread coconut on another baking tray & bake for 5-10 minutes until toasted (watch it, it will burn)
  4. Reduce temp to 140C, spread granola onto trays, bake for 20 mins & then open the door to let some steam out.
  5. Reduce the temperature to 110C & bake for another 50 min.
  6. Leave to cool completely, and then break up into pieces, mix with extras & store.

NOTE 1: I've made this a few times and it sometimes takes longer for the buckwheat crunch to bake to the point that it looks like it will break into pieces and be crunchy. If the sides are crunchy when you take it out, the middle will likely be crunchy by the time it cools.

NOTE 2: enjoy with your choice of milk, your choice of yogurt, or by the handful


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