The healthy breakfast option that satisfies every last chocolate craving. Make Dark Chocolate Buckwheat Granola once and enjoy for days!
Truth be told, I’m not a cereal fan.
What I do love about cereal: the ease and convenience. Pull out a bowl and spoon. Dump into bowl. Pour milk. Eat. Cereal is a breakfast my 6 year old can make and eat independently.
That’s why I love homemade granola. All the convenience of cereal. But with the flavor, crunch, and health benefits of something much, much better for you!
The first time I made homemade granola, I became a forever convert. Granola is usually crazy pricey in upscale grocery stores. But made at home, granola is affordable. And so delicious!
Also, homemade granola is simple to make. Mix in one bowl. Spread out on a sheet pan to bake. Break up into bits. Transfer to a container for storage.
Sure, granola is not quite as easy as buying a box of cereal. But it’s so much more satisfying! Make once and it will last for days!
This version is especially good. All those chocolate-y bits. Nuts, buckwheat, and coconut for extra crunch. Dried cranberries to add a chewy, fruity element. Yes, this will become your favorite new breakfast, too!
Most of the ingredients can be found at regular grocery stores — except for the buckwheat. Of course, you could make this without buckwheat. Just add another cup of oats. But try to find the buckwheat for next time. They add such a great crunch.
How to Make Dark Chocolate Buckwheat Granola:
The method is basic and can be used for pretty much any granola recipe.
Dump dry ingredients into a large bowl.
In a small saucepan, heat coconut oil until (mostly) melted. Add maple syrup, cocoa powder, and vanilla. Whisk until well combined.
Pour wet ingredients over dry ingredients. Mix until well combined.
Spread onto baking sheet lined with parchment paper. Bake at 325 for 22-30 minutes, until it smells nutty. The color should not change much.
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 the granola is mostly cool, break up into chunks. The granola will harden as it cools.
Mix in the dried cranberries and/or cherries. Transfer to an airtight storage container.
Serve with natural yogurt and a drizzle of honey or almond milk. Enjoy!
Dark Chocolate Buckwheat Granola with Cranberries
Ingredients
Dry Ingredients
- 2 cups rolled oats (not the instant kind)
- 1 cup buckwheat
- 1 cup sweetened, shredded coconut
- 3/4 cup pecans roughly chopped (almonds, walnuts, and hazelnuts work too)
- 1/4 cup chia seeds
- 1/4 cup pumpkin or sunflower seeds
- 1 tsp cinnamon
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup coconut oil
- 1/2 cup maple syrup or honey
- 1/2 cup cocoa powder
- 1 tsp vanilla
Add-Ins
- 1 cup dried cranberries or dried cherries
Instructions
- Place dry ingredients into large bowl (oats, buckwheat, coconut, nuts, chia seeds, pumpkin seeds or sesame seeds, cinnamon, salt).
- In a small saucepan, melt coconut oil until (mostly) melted. Add maple syrup, cocoa powder, and vanilla. Whisk until well combined.
- Add wet ingredients to dry ingredients. Mix until well combined. Spread on baking sheet lined with parchment paper. Bake at 325 F for 25-30 minutes, until it smells nutty. The color should not change too much.
- 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 the granola is mostly cool, break up into chunks.
- When completely cool, mix in dried cranberries and/or cherries. Transfer to an airtight storage container.
- Serve with natural yogurt and a drizzle or honey or almond milk.
Notes
More Breakfast + Brunch Inspiration:
Basic Dutch Pancake
Crispy HashBrowns + Kimchi + Bacon + Eggs
Yum! Such a good idea to add the cranberries. Looks amazing. Thanks for sharing!
Thank you! I hope you enjoy making and eating the granola!
Thank you! I will 🙂
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Do you use green buckwheat?
No I don’t use green buckwheat. Good luck!
I’m not sure about the differences between buckwheat but my buckwheat looks brown. The label doesn’t specify the kind or color. I think it would be similar enough?