The spouted base in this buckwheat granola offers a great change from traditional granola. It provides both a tasty crunch and a earthy nuttiness not found in the oat based variety. Even better, this recipe doesn't have any refined sweeteners or any added fat.
For some more tasty breakfast recipes, try my quinoa congee, a refreshing strawberry smoothie bowl, or use this basic granola ratio.
Ingredient Notes and Substitutions
- Dates: sub another dried fruit like figs if preferred.
- Walnuts: any type of nut can replace the walnuts, but the soft texture is nice.
- Cranberries: use another fruit like raisins or currants.
Top Tips
- Use raw ingredients: make sure you're using raw buckwheat. Toasted groats won't sprout (same goes for any other seeds).
- Rinse well: you'll want to rinse the soaked buckwheat very well – it's a bit like chia and does thicken the water - and be sure to rinse the sprouting seeds a few times a day to keep them fresh and growing.
- Dehydrate in the oven: if you don't have a dehydrator, you can make raw granola in the oven. Set it to the lowest heat setting and bake until the granola is dry. You'll likely want to do this over two days, leaving it overnight, so that the oven isn't on all night.
How to Store
Storage: keep the fully dried granola in a sealed container at room temperature for a week or two.
Freezing: transfer the granola to an airtight container and freeze for up to three months.
FAQ
Can you eat raw buckwheat?
Buckwheat can be consumed raw as long as it's soaked. It's common to blend soaked raw seeds into a kind of buckwheat porridge.
Does sprouted buckwheat need to be cooked?
Sprouted buckwheat should be cooked, blended, or dehydrated before eating. While it can be eaten as is - it's just a seed - it might cause a little discomfort.
How long does sprouted buckwheat last in the fridge?
Once it's sprouted, the buckwheat will keep in the fridge for 2-3 days. If you sprout it and then find your schedule doesn't allow for you to make the granola, store it in a sealed container temporarily.
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Recipe
Sprouted Buckwheat Granola
Equipment
- Dehydrator
- Jars for sprouting
- Measuring cups and spoons
- Food processor
Ingredients
- 2 cups raw buckwheat
- 1 ½ cup walnuts soaked
- ½ cup sesame seeds soaked
- ½ cup pumpkin seeds soaked
- ½ cup sunflower seeds soaked
- 1 cup dried cranberries soaked in ½ cup water for 20 minutes, be sure to save soaking water
- 2 medium apples
- ½ cup dates
- 1 ½ teaspoons ground ginger
- ¼ teaspoon sea salt
Instructions
- Soak the buckwheat for at least 6 hours. Rinse well.2 cups raw buckwheat
- Leave it to sprout for approximately 2 days or until little white tails start to show. During this time, be sure to rinse the sprouts at least a couple of times per day.
- After the sprouts have had 1 day to sprout, you can soak all of the seeds (the walnuts, pumping seeds, and sesame seeds can be soaked together, but make sure sunflower seeds are soaked separately). That way the buckwheat sprouts and seeds will be done at approximately the same time.½ cup sunflower seeds, 1 ½ cup walnuts, ½ cup sesame seeds, ½ cup pumpkin seeds
- Once the buckwheat is ready, you can begin making the granola base.
- Puree the apples, dates, and soaked sunflower seeds in a food processor until it resembles something similar to apple sauce. Empty into a mixing bowl.2 medium apples, ½ cup dates
- Add the cranberries and their soaking water, pulse in a food processor until cranberries are coarsely chopped.1 cup dried cranberries
- Mix cranberry mixture with the apple sunflower mixture. Add the soaked walnuts, sesame seeds, pumpkin seeds, ground ginger, and salt. Mix well.1 ½ teaspoons ground ginger, ¼ teaspoon sea salt
- Spread mixture on a dehydrator sheet or parchment lined pan. Dehydrate for about 8- 12 hours. Break the mixture up into clumps and dehydrate for another 8-12 hours, or until completely dry.
- Once dry store in a airtight contained.
Hello,
unfortunately I don't have the final weigh, but I recall the batch lasting four or so meals for the two of us. As far as shelf life, it should last months as long as it's kept in a airtight container.
This sounds amazing! How long will it keep for? Any idea what the final weight is with this quantity of ingredients? Just trying to work out how many bowls it will make!!
This sounds amazing! How long will it keep for? Any idea what the final weight is with this quantity of ingredients? Just trying to work out how many bowls it will make!!
Thanks Stefanie! Yes, you can use the oven, no problem. Set the oven to it's lowest temperature and prop the door open so that it's only open a crack (I put a tea towel in my oven door to keep it open - just be sure the towel doesn't touch the element!). Stir the granola every couple of hours until it is dry and crunchy. It should probably take less time in the oven compared to the dehydrator. Best of luck, Sophie
Thanks Stefanie! Yes, you can use the oven, no problem. Set the oven to it's lowest temperature and prop the door open so that it's only open a crack (I put a tea towel in my oven door to keep it open - just be sure the towel doesn't touch the element!). Stir the granola every couple of hours until it is dry and crunchy. It should probably take less time in the oven compared to the dehydrator. Best of luck, Sophie
This recipe looks delicious! I'm wondering if it's possible to dehydrate this in the oven? Thanks!
This recipe looks delicious! I'm wondering if it's possible to dehydrate this in the oven? Thanks!
Thanks Erica!
I'm so happy you like it. I know what you mean about granola, sometimes recipes can be full of all sorts of unwanted additives 🙂
Take care,
Sophie
Very nice recipe Sophie. It is great to make a granola that hasn't any added sugar or oil.
Thank you for posting.
Cheers
Erica
Very nice recipe Sophie. It is great to make a granola that hasn't any added sugar or oil.
Thank you for posting.
Cheers
Erica