This Vanilla Tahini Buckwheat Granola is:

Gluten-free
Dairy-free
Vegan
Low in sugar and naturally sweetened
Crunchy
Chunky (hello big granola chunks!)
Made in one bowl

AND it’s incredibly delicious and filled with warming and nutty flavors.

I’m in love with the rich combination of vanilla and tahini, and I know you’ll just love it too. Bonus: it makes a big, big batch and it’s low in natural sugar (just sweetened with a bit of maple syrup), so it’s a wonderful alternative to store-bought granola.

I’ve had a bag of buckwheat groats sitting in my pantry for ages. After finally taking some time to organize my chaotic pantry space (the nesting activity that never happened, because baby #2 decided to come early), I finally took some time to utilize them. Granola is the perfect addition to these cute, naturally nutty, crunchy, and delightfully fun to eat little groats.

Buckwheat belongs to the pseudocereals group of foods, which also includes quinoa and amaranth. Despite it’s name, buckwheat is not related to wheat, and is completely gluten-free. Buckwheat is a good source of fiber, including resistant starch, which supports blood sugar stability and gut regulation. Buckwheat also contains a small amount of protein, as well as amounts of manganese, copper, magnesium, iron, and phosphorus.

If, like me, you also have a couple of bags of buckwheat groats in your pantry try making Raw Buckwheat Porridge or Buckwheat, Walnut, and Date Porridge – two sprouted breakfast options that make for a fun change-up from the usual bowl of oatmeal.

Enjoy this vanilla tahini buckwheat granola with milk or plant milk, sprinkled on yogurt, eaten by the handful, or even topped on ice cream for something crunchy and slightly sweet. Mmmmmm.

Vanilla Tahini Buckwheat Granola

Yields ~4 cups granola

Prep time: 10 minutes
Cook time: 25 minutes

Ingredients:

¼ cup tahini
¼ cup maple syrup
1 tsp. vanilla extract
2 cups buckwheat groats
1 cup unsweetened coconut flakes
½ cup almonds, roughly chopped
½ cup cashews, roughly chopped
1 tsp. cinnamon
½ tsp. sea salt

Directions:

1. Preheat oven to 325F and line a baking tray with parchment paper.

2. To a large mixing bowl add tahini, maple syrup, and vanilla extract. Stir well to combine. Add buckwheat groats, coconut flakes, almonds, cashews, cinnamon, and sea salt. Mix well.

3. Spread granola in an even layer on lined baking sheet.

4. Bake for 25-30 minutes, or until granola is golden and fragrant. Remove baking tray from oven and let cool completely – about 15-20 minutes. Use your hands or a spatula to break the granola up into large chunks.

5. Serve with milk, plant milk, yogurt, or eaten by the handful. Leftover granola will keep in an airtight container or jar for one week at room temperature, or up to three weeks in the refrigerator.

Notes:

-This recipe is inspired and adapted by Minimalist Baker’s Maple Almond Buckwheat Granola