chocolate-cherry buckwheat granola recipe
Recipe type: healthy snack
Prep time: 
Cook time: 
Total time: 
  • 2 cups buckwheat
  • 3 cups oatmeal (there are gluten-free options)
  • ¼ cup chia seed
  • ⅛ cup flax seed
  • 4 tablespoons of coconut oil or butter or ghee (I've used each one and all are equally good.)
  • ½ cup raw cocoa powder
  • 1½ cups of hazelnuts, toasted*
  • ½ teaspoon of salt
  • 1 teaspoon vanilla
  • ½ cup maple syrup or honey
  • ½ cup to 1 cup dried cherries (optional--I like this granola without the fruit, but love the addition of cherries even more.)
  1. Preheat oven to 350 degrees F.
  2. Mix together buckwheat, oatmeal, chia, and flax. Set aside.
  3. In a small sauce pan, heat coconut oil, cocoa, maple syrup, and salt using low heat. Stir until smooth. Stir in vanilla.
  4. Pour melted chocolate mixture into buckwheat mixture and mix to coat.
  5. Spread entire mixture over a large baking sheet (or two smaller sheets) so that it is in one layer. It should cover the entire baking sheet.
  6. Put into oven for 15 to 20 minutes. Stir occasionally to cook more evenly and bake for another 10 to 15 minutes, still checking and stirring. You're looking for the mixture to dry out but not burn.
  7. If the mixture still feels damp, put the baking sheet back in the oven again for 5 minutes, stirring as above. It may take about 25 to 30 minutes total before you start smelling the roasted chocolate scent. The edges will be just on the cusp of burning. This means it is done. It is hard to tell if it is actually done by look as the color is so dark. Go by smell. Everyone's oven is different so check every 5 to 10 minutes or so, stirring and smelling. This is a crumbly granola so don't expect large chunks.
  8. Meanwhile, toast the hazelnuts. What about just adding them to the buckwheat mixture, it seems obvious, right? The problem in this method is that the skins remain, which sometimes can impart a fishy flavor to the nuts (I think it muddies the pure hazelnut flavor.) There are two choices here if NOT toasting in the buckwheat mixture: remove the skins then toast OR toast then remove the skins. See below in the notes for more details.
  9. Allow to cool slightly, add cooled hazelnuts (if toasting separately), and add dried cherries, if using. This can be stored in an airtight container at room temperature for a couple of weeks. Makes 2 quarts. To keep vegan, serve with homemade almond or cashew milk. I like plain cow's milk, as do the kids.
* Method 1: Toast hazelnuts then remove skins-- 1. Toast in a hot, dry pan, stirring until skins darken and there is a nutty smell. 2. Cool slightly and rub vigorously with a tea towel. Skins will flake off. Method 2: Remove skins then toast hazelnuts-- I posted this method previously. Here it is again, from the CHOW discussion forum. ½ cup hazelnuts 1½ cup water 2 tablespoons baking soda 1. Boil water and add in nuts and baking soda. 2. Cook for 3 minutes. Rinse a couple of nuts with cold water and test if skins easily slip off. If not, cook for another 2 minutes. 3. Drain and rinse with cool water. Remove skins with your fingers. Allow nuts to dry some; using a towel to help is fine. 4. Toast in a 350 degree F oven for 10-15 minutes. This may take longer (or shorter) depending on your oven rack position and thickness of pan, so watch carefully. Use your nose to test doneness. The sweet, roasted aroma of the hazelnuts will waft into your kitchen.
Recipe by story of a kitchen at