Spiced Chocolate Buckwheat Granola

Spiced Chocolate Buckwheat Granola

I decided to add some raw cacao to the mix today for a delicious chocolate hit. You only need 1/4 cup to coat everything and make it taste chocolaty. Buckwheat is naturally gluten free and these crunchy groats make the perfect base for granola. Plus I’ve added in lots of healthy extras; chia, pumpkin and sunflower seeds, toasted coconut flakes and crunchy almonds. The lovely warming spices – all spice, ginger and cinnamon adds a delicious seasonal twist. This delicious granola would be amazing with some coconut yogurt or sprinkled on top of muesli or porridge.
Print Recipe
Keywordbuckwheat groats, cacao, Chocolate, granola, shelled hemp seeds
Servings8 Servings


  • 2 Cups Buckwheat Groats
  • 1 Cup Toasted Coconut Flakes
  • 1/2 Cup Almonds Roughly chopped
  • 1/4 Cup Chia Seeds
  • Pinch Sea Salt
  • 2 Tablespoons Coconut Sugar
  • 2 Tablespoons Sunflower Seeds
  • 2 Tablespoons Shelled Hemp Seeds
  • 2 Tablespoons Pumpkin Seeds Roughly Chopped
  • 1 Teaspoon All Spice
  • 1 Teaspoon Ginger
  • 1 Teaspoon Cinnamon
  • Wet Ingredients
  • 1/4 Cup Coconut Oil
  • 1/4 Cup Raw Cacao
  • 1/4 Cup Maple Syrup
  • 1 Teaspoon real Vanilla Essence


  • Mix all the dry ingredients in a large bowl.
  • Gently melt the coconut oil, add in the cacao, maple syrup and vanilla essence. Stir to combine then add to the dry mix. Stir to coat everything really well.
  • Spoon the mix onto a baking tray lined with baking paper and pat down.
  • Bake in the oven for 15 minutes on gas Mark 4, remove from them oven and flip over the granola so that it roasts evenly. Bake for 5 more minutes then take out to cool.
  • When it’s cool break up a little then store in glass jars.


I’m crazy passionate about health and sustainability  – what you put into and onto your body – and how the products are packaged. How good the products and the packaging are for you and for the earth.