Buckwheat Granola with Seeds, Coconut & Goji Berries

This homemade, gluten-free, microbiome-friendly granola has nothing to do with the stuff you find on supermarket shelves. Think ultra-crispy golden clusters, earthy buckwheat, crunchy seeds, toasted coconut flakes… and a handful of goji berries for a fruity, antioxidant kick. Lightly spiced, just sweet enough, perfect on yogurt, soaked into your favorite plant milk, or eaten straight from the jar.

Buckwheat, naturally gluten-free, is rich in prebiotic fiber that feeds the good bacteria in your gut. It also delivers magnesium, zinc, and plant-based protein. Goji berries bring antioxidants and a subtle tartness that balances everything beautifully.

Granola maison au sarrasin, graines, coco & baies de goji

Ingredients

150g raw buckwheat groats
100g jumbo oats
50g unsweetened coconut flakes
30g pumpkin seeds
30g sunflower seeds
10g goji berries
1 tsp ground cinnamon
¼ tsp sea salt
3 tbsp coconut oil, melted
3 tbsp maple syrup

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€29,90

Method

Let's go!

Step 1

Preheat the oven

Preheat the oven to 160°C fan and line a baking tray with parchment paper.

Step 2

Mix ingredients

In a large bowl, combine the buckwheat, oats, coconut flakes, seeds, berries, cinnamon, and salt. In a small saucepan (or bowl), mix together the melted coconut oil, and maple syrup.

Step 3

Bake for 25-30 minutes

Pour the wet mixture over the dry ingredients and stir until evenly coated. Spread the granola evenly onto the baking tray in a thin layer. Bake for 25-30 minutes, stirring once or twice, until golden brown and crisp.

Step 4

Let cool

Let it cool completely, it will crisp up more as it cools. Store in an airtight jar for up to two weeks (though it rarely lasts that long).