Gluten-Free Buckwheat Granola with Carob
Energy-boosting granola combining buckwheat and quinoa flakes with nuts, seeds, and agave syrup, roasted until golden and finished with carob powder and dried cranberries. Naturally gluten-free, dairy-free, and vegan-friendly for breakfast or snacking.
Ingredients
- 7 oz buckwheat flakes
- 3 ½ oz quinoa flakes
- 1 ¾ oz pumpkin seeds
- 1 ¾ oz sunflower seeds
- 1 ¾ oz hazelnuts, raw, blanched
- 1 ¾ oz almonds, raw, blanched
- 7 oz agave syrup
- 2 tablespoon coconut oil, generous
- 1 tablespoon carob powder, generouscacao powder0.75:1flavoring
more bitter, start reduced
- dried cranberries, a handful, approximately
Instructions
- 1
Preheat oven to 350°F.
- 2
Crush hazelnuts and almonds using a food processor to small pieces without reaching flour consistency, or chop manually.
- 3
Melt coconut oil.
- 4
Combine buckwheat flakes, quinoa flakes, pumpkin seeds, sunflower seeds, crushed hazelnuts, and almonds in a large bowl and mix.
- 5
Add agave syrup and melted coconut oil, mixing thoroughly.
- 6
Spread granola mixture evenly on a large baking sheet lined with parchment paper, in a single layer not too thick.
- 7
Roast in the middle of the oven for 25-30 minutes, stirring every 10 minutes until golden.
- 8
Cool completely, then add carob powder and dried cranberries, mixing well.
- 9
Store in an airtight glass jar.
Tips
Spread mixture thinly on baking sheet to ensure even toasting and prevent burning.
Granola continues to crisp as it cools, so remove from oven while still slightly soft.
If your baking sheet is small, divide mixture into two batches for uniform roasting.
Good to Know
Airtight glass jar at room temperature for 2 weeks.
Prepare fully and store up to 2 weeks; ready to serve directly.
With yogurt, milk, or plant-based milk as cereal; or eat as dry snack.
Common Mistakes
Do not over-process nuts into flour; leave visible pieces for texture.
Do not skip stirring every 10 minutes to prevent burning and ensure even browning.
Do not layer mixture too thickly on baking sheet; spread in single layer for uniform roasting.