Almond Buckwheat Granola

Cooperation with Sunday Natural

This almond buckwheat granola is my new favorite breakfast: crunchy, nutty, lightly sweet, and ready in minutes (the granola will need to cool down afterwards, of course). The best part? You know exactly what’s in it.

These delicious crunchy sweet and salty almond buckwheat granola clusters are so easy and quick to make! You can enjoy them as a topping for your porridge or smoothie bowl, or just with fruit and plant milk, or yogurt and almond butter. They also make a nice present in a pretty jar.

These delicious crunchy, sweet-and-salty almond buckwheat granola clusters are super easy and quick to make at home. They work great as a topping for porridge or smoothie bowls, and you can also enjoy them with plant milk and fruit, or with yogurt and almond butter.

Homemade granola is not only more affordable than store-bought crunchy muesli, it’s also so much better. No hidden sugar, no additives, no disappointment when you read the ingredient list. Instead: real, wholesome ingredients that are actually good for you. And by the way, this recipe for buckwheat granola is coconut oil-free.

Why Buckwheat in Granola?

Buckwheat is one of those superfoods that doesn’t get nearly enough attention, yet it’s incredibly versatile and nutritious. Technically, buckwheat isn’t a grain at all, but a so-called pseudo-cereal, and it’s naturally gluten-free. It’s a great source of high-quality plant-based protein, magnesium, iron, and B vitamins.

In granola, it creates an especially crunchy texture that sets it apart from classic oat-only muesli. Combined with oats, you get a beautiful mix of tender and truly crunchy, layer by layer.

What Else Do You Need for This Almond Buckwheat Granola?

You don’t need a long shopping list for this granola. The base is oats and buckwheat – together they provide a good amount of fiber to keep you full for longer.

• Oats – The gluten-free sprouted oats from Sunday Natural were kindly provided for this collaboration. Why sprouted oats? Oats are fiber-rich superfoods packed with vitamins, minerals, resistant starch for our gut bacteria, and protein. Sprouting breaks down phytic acid, making all these nutrients more bioavailable for us.
• Almond butter – This is the real game-changer here. Instead of coconut oil, almond butter acts as both a binder and a flavour carrier. It gives the granola a deep, nutty flavour and holds it together into beautiful clusters. Peanut butter, cashew butter, or hazelnut butter work equally well.
• Maple syrup – Rice syrup or agave syrup also work as a sweetener.
• Almonds or nuts – Almonds add healthy fats and an intense nutty flavor. You can also swap them for hazelnuts.
• Chia seeds and hemp seeds – Optional, but highly recommended: both are excellent sources of omega-3 fatty acids, protein, and calcium.

How to Make Granola – Step by Step

The basic principle is wonderfully simple: mix the dry ingredients, combine with the wet ingredients, spread onto a baking sheet, and bake. One important tip: don’t stir. Letting the granola bake undisturbed is what gives you those big, satisfying clusters.

Let the finished granola cool completely on the baking sheet before transferring it to a jar, that’s when it turns properly crunchy.

What Goes Best with Buckwheat Granola?

The classic combination is plant-based yogurt (soy yogurt, coconut yogurt, or oat yogurt) with fresh blueberries, raspberries, or other fruit. Simple, beautiful, and the perfect way to start the day. It’s also great as a topping on a smoothie bowl, or simply enjoyed on its own as an afternoon snack.

Stored in an airtight jar in the fridge, the granola keeps for 2–3 weeks, so it’s worth making a big batch. It also makes a wonderful homemade gift, packed into a pretty reusable container. Find more homemade gift ideas in this blog post.

Tips & Variations

• Gluten-free? Use certified gluten-free oats and your buckwheat granola is completely gluten-free.
• Sweeter? Simply add a little more maple syrup, or fold in a few chopped Medjool dates after baking.
• More variety? Cinnamon, vanilla, or cardamom are wonderful additions to this recipe.
• Fruity? Stir in dried cranberries, apricots, or raisins after baking.
• More protein? Pumpkin seeds or sunflower seeds are a great addition.

If you like my buckwheat granola clusters, you might also enjoy my other recipes in collaboration with Sunday Natural:

• Chagaccino
• Hemp bagels 
• Fermented cashew blueberry cheese
• Earl Grey loaf cake
• Superfood burgers
• Chocolate and sea salt granola bars
• Lion’s mane matcha latte
• Hojicha latte
• Superfood pralines
• Hojicha ice cream mini cheesecakes
• Chocolate pudding
• Chia jam
• Protein snickers ice cream
• Matcha Pralines
• DIY spice rack
• Matcha popsicles
• DIY yoga mat spray