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A jar of gluten-free buckwheat granola

Gluten-free buckwheat granola

  • Author: Karlijn
  • Total Time: 35 min
  • Servings: 10 servings 1x
  • Diet: Gluten Free


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


  1. Preheat the oven to 175 degrees Celsius (347 F).
  2. Melt the coconut oil in a small bowl in the microwave, in bursts of 20 seconds. Set aside.
  3. Put buckwheat flakes, nuts, pumpkin seeds, cocoa powder, cinnamon and salt in a bowl.
  4. Add the melted coconut oil and maple syrup. Stir well.
  5. Line a baking tray with baking paper and spread the granola over it. Place in the oven for 25 minutes.
  6. Stir the granola well after 10 and 20 minutes of baking.
  7. 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