Buckwheat and Quinoa Granola

Buckwheat and Quinoa Granola

Published December 20, 2012 | Written by

Published by: Healthline Exclusive

Servings: 6
Total Time: 65 min

Prep Time: 20 min | Cook Time: 45 min


Try this wheat-free granola topped with almond milk or soy yogurt for an energizing breakfast.

Nutrition Facts
Serving size: Approximately ¾ cup
Calories per serving: 327
% Daily Value*
Total Fat 5.5g 8%
Saturated Fat 2.3g 12%
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 63.0g 21%
Dietary Fiber 6.0g 24%
Sugars 17.0g
Protein 9.0g 13%
Percent Daily Values are based on a 2,000 calorie diet.


  • 3 tablespoons honey
  • 3 tablespoons liquid coconut oil
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 1 cup buckwheat groats
  • 1 cup cooked quinoa
  • ½ cup old fashioned oats
  • ½ cup dried unsweetened cranberries

Step by Step:

  1. Preheat oven to 325°F. Lightly grease a baking sheet or line with parchment paper or a silpat (silicon baking mat).
  2. In a small bowl, stir together first five ingredients. In a large bowl, stir together buckwheat, quinoa, and oats. Add honey mixture and stir thoroughly to combine. Spread mixture in an even layer in prepared pan.
  3. Bake at 325°F for 40 to 45 minutes or until grains start to brown. Remove and stir in cranberries. Place pan on a wire cooling rack to cool completely before storing in an airtight container.