Gluten Free Cinnamon Buckwheat Granola

This granola is the breakfast staple for my husband and kids and I make it every two weeks and have done so for years now! I personally don’t have it for breakfast as I’m advised (by my Ayurvedic doctor) to have warm oatmeal as my first meal. But on weekends or even for lunch sometimes I love to add this delicious granola to smoothie bowls or some plant yoghurt along with some wild blueberries.


  • 8 dl Gluten free Oats
  • 3 dl Whole Buckwheat
  • 2 dl Raw Chopped Almonds
  • 2 dl Raw Chopped Walnuts
  • 2 dl Raw Chopped Cashews
  • 2 dl Raw sunflower seeds
  • 2 dl shredded coconuts or coconut flakes
  • 2 dl Cup Raw whole pumpkin seeds
  • 1 dl flax seeds
  • For the liquid part:
  • 2,5 dl Agave syrup
  • 2,5 dl Coconut Oil
  • 1 & ½ tbsp Cinnamon
  • 1 tsp Himalaya Salt
  • 1 tsp Vanilla


Preheat oven to 160 degrees C. Heat the honey/oil/spices-mix in a small sauce pan on medium until it boils. Remove from stove. In a large bowl mix together all of the dry ingredients. Pour the oil-mixture over the dry ingredients and incorporate well. Spread half of the mixture evenly onto a baking sheet and bake for 20-25 minutes. Now bake the remaining half of the mixture. Let cool and store in an airtight container for up to 2-3 weeks.

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