Activated Buckwheat granola

August 7, 2016 0 Comments

For breakfast I love my smoothies, porridge and, on those special occasions, pancakes, but, now and then, I just want a big bowl of granola in the morning. Quick and easy, with little washing up!


When I was younger, my mum used to make a big batch of home-made toasted granola on the weekends. I thought I would try to get back into that routine by spicing up my mother’s original recipe and substituting buckwheat grouts for the usual oats or rice flakes. Here is my recipe:

Buckwheat granola




  • 2 cups buckwheat grouts
  • ¼ cup sunflower seeds
  • ¼ cup pepitas
  • 1 teaspoon of cinnamon
  • 2 tablespoons rice malt syrup (or maple syrup)
  • 1/8 teaspoon stevia
  • pinch of salt
  • ¼ cup shredded coconut
  • ¼ cup goji berries
  • ¼ cup cocao nibs



  1. Soak buckwheat grouts, sunflower seeds and pepitas overnight in cold water.
  2. Drain the grouts and seeds, and rinse a couple of times under cold running water.
  3. Stir in the cinnamon, rice malt syrup, stevia and salt.
  4. Spread mixture out on a non-stick drying sheet, and place it in a dehydrator at 145 degrees Celsius. Leave for a couple of hours. Before going to bed, I flip the mixture and turn the dehydrator down to 110 degrees, and leave it overnight.
  5. If you don’t have a dehydrator, spread the ingredients evenly on a metal tray, and place in a pre-heated oven at 150 degrees Celsius. Cook for 1 hour, stirring every 20 minutes.
  6. Store granola in an airtight container or jar.