Crunchy, nutty, and FULL of decadent chocolate flavor — homemade Chocolate Buckwheat Granola is a delicious, healthy, and EASY breakfast you’ll be reaching for every morning!
Chocolate Buckwheat Granola
The first time I made homemade granola, I became a forever convert. Delicious, affordable, and healthy — I will never go back to buying store-bought granola again!
And this Chocolate Buckwheat Granola recipe is especially good. All that delectable crunch! Intense chocolate flavor! As a bonus, it’s also vegan and gluten-free.
If you love homemade granola and chocolate as much as I do, you will LOVE this easy and healthy breakfast!
What is Buckwheat?
Buckwheat is a tiny, triangular, grain-like seed that’s full of fiber, anti-oxidants, and many other vitamins and minerals. Gluten-free and nutrient dense, buckwheat groats are good for your heart, lowers blood sugar, and aids the digestive process.
Ground buckwheat flour is commonly found in Japanese Soba noodles and Korean Naeng Myeon noodles. The nutty, earthy flavor is so delicious! You can also make gluten-free pancakes, crepes, and cakes with it.
When toasted, buckwheat groats become crunchy and nutty. They are an easy, tasty way to add more nutrition to granola. I love their nutty crunch!
For a deliciously nutty and nutrient rich granola, I chose ingredients that were plant-based and gluten-free. Enjoy this vegan Chocolate Granola recipe!
- Oats. Look for rolled oats — not instant oats or steel cut oats.
- Buckwheat. Crunchy and nutty, these gluten-free grains are full of anti-oxidants!
- Shredded Coconut. Adds sweetness and texture.
- Pecans. Crunchy and sweet. Feel free to sub with almonds or walnuts if you prefer.
- Chia seeds. Adds nubby texture and more nutrition.
- Pumpkin or sunflower seeds. Another texture that’s very tasty.
- Dried Cranberries. Adds a sweet, fruity element.
- Coconut Oil + Maple Syrup + Cocoa Powder. Whisk together into a thick, dairy-free, chocolate-y paste. Slather over everything for that rich and decadent chocolate flavor!
How to Make Dark Chocolate Buckwheat Granola
The basic method can be used for pretty much any granola recipe.
- Whisk together coconut oil, maple syrup, cocoa powder, and vanilla.
- Add dry ingredients into a large bowl.
- Pour wet ingredients over dry ingredients.
- Mix well.
- Cool completely.
- Use parchment paper. Homemade granola is quite sticky when baked!
- Cool completely. The cooling process is essential for that crunchy texture. Otherwise, it will be too soft.
Loose Granola vs Chunky Granola
Granola comes in different textures. Some people prefer it completely loose and separated. Others like big chunks and clumps. To achieve the texture you’re looking for, follow these guidelines:
For loose granola, remove from the oven and as it cools, stir from time to time with a spatula.
For chunky granola, remove from the oven and let it cool, undisturbed. The granola will harden as it cools, sticking to each other in big clumps. When completely cool, break up into chunks with your hands.
How to store Homemade Granola:
Use an air-tight container to keep granola crunchy and fresh. Also, choose an option that’s easy to handle; easy to reach, use, and put away.
Some good options: glass mason jars, Oxo all-purpose storage containers, cereal storage containers.
And store in the pantry, at room temperature, next to the cereal and breakfast items. That will make it easier for people to access.
Note: Make sure the granola is completely cool before storing. Otherwise, the granola will stick to your storage container. The residual heat can also steam and cause unwanted mold and spoilage.
How do I eat Chocolate Buckwheat Granola?
There are several options to enjoy this homemade granola!
- Cereal. Simply pour in a bowl and add milk of choice.
- Yogurt bowl. In a bowl, add natural yogurt with a drizzle of honey (or maple syrup). Sprinkle granola on top.
- Ice cream. Makes a great topping sprinkled on top of ice cream bowls with fruit.
- Trail mix. Transfer to a small bag and eat on-the-go, as you walk your favorite trails.
- Movie night snack. Pour into a bowl and munch as a movie night snack.
Where can I find buckwheat?
Buckwheat can be found at most local grocery stores, in the grain or cereal aisle. If your local grocery store doesn’t carry buckwheat, look for it at Whole Foods and specialty health food stores. Or try the bulk sections of stores like the Bulk Barn, Winco, and Wegmans.
Other Vegan recipes you may enjoy:
- Dark Chocolate Mousse + Cashew Cream
- Miso Roasted Cauliflower
- Braised Lotus Root
- Dubu Jorim (Korean Braised Tofu)
Homemade Chocolate Buckwheat Granola
- 13" x 9" rimmed sheet pan
- Silpat silicone liner OR parchment paper
- 2 cups rolled oats (not the instant kind)
- 1 cup buckwheat
- 1 cup sweetened, shredded coconut
- 3/4 cup pecans , roughly chopped (sub with almonds or walnuts, if you prefer)
- 1/4 cup chia seeds
- 1/4 cup pumpkin or sunflower seeds
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup coconut oil (melted)
- 1/2 cup maple syrup or honey
- 1/2 cup cocoa powder
- 1 tsp vanilla
- 1 cup dried cranberries
- Preheat oven to 325F/160C. Line a 13" x 9" sheet pan with a silpat silicone liner or parchment paper.
- In a medium bow, add melted coconut oil, maple syrup, cocoa powder, and vanilla. Whisk until well combined.
- Place dry ingredients into large bowl (oats, buckwheat, coconut, nuts, chia seeds, pumpkin seeds or sesame seeds, cinnamon, salt).
- Add wet ingredients to dry ingredients. Mix until well combined.
- Spread onto baking sheet lined with silpat/parchment paper. Bake at 325F/160C for 25-30 minutes, until it smells nutty. The color will not change much.
- Remove from oven and cool completely. For looser granola, stir from time to time until completely cool to create a loose texture. For bigger clumps, leave as is.
- When completely cool, mix in dried cranberries and/or cherries. Transfer to an airtight storage container.
- Enjoy with plant-based milk (like cereal) or yogurt.