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Buckwheat Maple Pecan Granola

Breakfast, Recipes, Snacks

Buckwheat Maple Pecan Granola

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Snack
Servings 8 servings


  • 1 cup buckwheat groats
  • 2 cup oats gluten free
  • 1/2 cup pumpkin seeds/pepitas
  • 1/2 cup pecans raw, chopped
  • 1/4 tsp nutmeg ground
  • 1/4 tsp ginger ground
  • 1/2 tsp cinnamon
  • 1/3 cup coconut oil
  • 1 tsp vanilla extract
  • 1/2 tsp salt to taste



  • Preheat oven to 325° F and line baking sheet with parchment paper.


  • Add all dry ingredients together into a large mixing bowl. Stir well.
  • In a small bowl whisk together coconut oil, maple syrup, and vanilla. Pour over dry ingredients and toss to coat. Season with salt to taste.
  • Spread mixture out onto a cookie sheet lined with parchment paper. Bake for 30-35 minutes, stirring occasionally until lightly browned. WATCH CAREFULLY so nuts don't burn.
  • Allow to cool on the cookie sheet before transferring to a storage container.


Feel free to experiment with adding different kinds of nuts and seeds.
Keyword granola


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About the Author

Angela is a registered dietitian nutritionist (RDN), board-certified health coach and trained yoga teacher who helps clients achieve a healthy weight and gain control over their GI distress.

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