I have another delicious breakfast recipe for you! Homemade gluten free buckwheat granola with cocoa and pumpkin seeds. Since I first made this recipe, it has been my favorite breakfast for several weeks.
I now make a new batch of this granola almost every week. Fortunately, that is super easy and you only have to put some ingredients together in a bowl.
The granola will be in the oven in no time and all you have to do is wait for your homemade granola to be ready.
The ingredients of the gluten-free buckwheat granola
You can go anywhere with granola! I wanted to make a tasty high fiber granola and therefore chose the following ingredients:
- Buckwheat flakes: my stomach doesn’t always respond well to oat flakes, so I decided to use buckwheat flakes instead. You can also use rolled oats in this recipe if you prefer.
- Low FODMAP nuts: my favourite low FODMAP nuts are pecans and walnuts, so I used these two in this recipe. You can also opt for other low FODMAP nuts. Pay attention to the quantities, because many nuts are limited low FODMAP.
- Pumpkin seeds: also a nice addition to this recipe. You can also choose other seeds or kernels that are low FODMAP as well.
- Cocoa: cocoa powder gives this granola a chocolate taste. Yum! I also add cinnamon for some extra flavour.
- Maple syrup: I use maple syrup as a sweetener. You can also use rice syrup as a low FODMAP option. If you can tolerate honey, that is also an option for a sweetener.
Keep in mind that honey is high in fructose and if you are still in the elimination phase, you should avoid it. Only use honey if you know you can tolerate fructose.
- Coconut oil: coconut oil is used to make the granola sticky, along with the maple syrup.
Serve the granola with some lactose-free yogurt (or regular yogurt if you can tolerate lactose) and fruit, such as banana, raspberry or slices of orange. I also like to sprinkle some flaxseed over my granola for extra fiber.
Storing the granola
With these quantities you make enough granola for about 10 servings. Let the granola cool completely after baking and then store it in a closed container or jar. Homemade granola will keep for about 2 to 3 weeks.
More breakfast recipes?
Also check out my other granola and breakfast recipes:
Go here to see all low FODMAP breakfast recipes.Print
Healthy gluten-free buckwheat granola with cacao, nuts & pumpkin seeds. A delicious breakfast with yoghurt and fresh fruits. Low FODMAP, high in fiber and vegan.
- 60 ml (2 fl. oz.) coconut oil
- 220 g (7.7 oz) buckwheat flakes
- 100 g (3.5 oz) low FODMAP nuts (I used a mix of pecans and walnuts), broken into pieces
- 50 g (1.76 oz) pumpkin seeds
- 1 tbsp cocoa powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 80 ml (2.7 fl. oz.) maple syrup
- Preheat the oven to 175 degrees Celsius (347 F).
- Melt the coconut oil in a small bowl in the microwave, in bursts of 20 seconds. Set aside.
- Put buckwheat flakes, nuts, pumpkin seeds, cocoa powder, cinnamon and salt in a bowl.
- Add the melted coconut oil and maple syrup. Stir well.
- Line a baking tray with baking paper and spread the granola over it. Place in the oven for 25 minutes.
- Stir the granola well after 10 and 20 minutes of baking.
- Take the granola from the oven and leave to cool down. Store in a closed box afterwards.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Oven
- Cuisine: International
- Serving Size: 1 serving of 40 gram
- Calories: 248
- Fat: 16
- Carbohydrates: 23
- Fiber: 3
- Protein: 5
Keywords: gluten-free buckwheat granola, low FODMAP buckwheat granola, buckwheat granola, chocolate buckwheat granola, gluten-free granola
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