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    Home » Recipes » Breakfast

    Homemade Chocolate Buckwheat Granola

    Published: Jul 8, 2022 · Modified: Dec 6, 2022 by Lauren · This post may contain affiliate links · 56 Comments

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    Chocolate buckwheat granola pin image

    Homemade Chocolate Buckwheat Granola - A delicious way to enjoy granola, oat-free! This crunchy cereal reminds me of a healthy Cocoa Krispies.

    Chocolate granola made with buckwheat groats.

    Cheerios, Rice Krispies, Just Right, and Raisin Bran were all regulars in my childhood pantry.

    Since I've been older, however, I can't rationalize eating any of the aforementioned due to the abundance of preservatives and obscene amounts of sugar.

    Per usual, when I find myself in this situation, I make my own healthy version!

    What are buckwheat groats?

    Instead of oats, we're using groats!

    Buckwheat groats, that is.

    Buckwheat groats come from a plant that is related to rhubarb and are actually considered seeds, for classification purposes, NOT a grain.

    Though they are named 'buckwheat', they are gluten-free and not related to wheat in the slightest.

    Buckwheat is also a complete protein with all 9 essential amino acids.

    Its fibers and proteins also lend themselves to making fluffy and delicious baked goods!

    Milk being poured on top of chocolate granola.

    How to make chocolate buckwheat granola

    Ingredients

    Chocolate buckwheat granola ingredients.

    Recipe steps

    Preparing the buckwheat groats and mixing together the granola ingredients.

    • Raw buckwheat groats soaking in a bowl.
    • Rinsing buckwheat groats in the sink.
    • Patting buckwheat groats dry.
    • Mixing ingredients for chocolate buckwheat granola.
    • Chocolate granola spread out on a pan.
    • Baked chocolate buckwheat granola.

    FAQs

    Can you use toasted buckwheat?

    Toasted buckwheat groats and raw buckwheat groats are very different in taste. I personally don't like the taste of toasted buckwheat in any form. The raw groats are what you need for this recipe.

    Can I bake this recipe at a higher temperature?

    While you may be tempted to crank the oven to 350, I find that low and slow is the best way to go. Some readers have had success baking it in half the time by upping the temperature to 250, but I wouldn't go higher than that.

    How long does it keep?

    In general, granola can keep for six months, and this can be extended by freezing it. We typically consume this granola within a month.

    Can I lower the sugar and/or use stevia?

    In this recipe, the maple syrup plays a role in holding the recipe together, but I have lowered the amount to four tablespoons successfully.

    Can I use a dehydrator?

    I don't personally own a dehydrator, but I believe it would work. It will probably take a bit longer though.
    Chocolate granola in a bowl with a spoon.

    Buckwheat served as the perfect proxy in this recipe.

    This is the best way to get a cold cereal fix, AND it can be happily enjoyed by many different diet types.

    Other buckwheat recipes you might enjoy

    Sugar-Free Apple Banana Buckwheat Muffins

    Buckwheat Flour Biscuits

    Chocolate Chip Buckwheat Muffins

    Chocolate granola in a bowl with a spoon.
    Print Recipe
    5 from 4 votes

    Homemade Chocolate Buckwheat Granola

    An easy, oat-free way to enjoy granola. Made with raw buckwheat groats and a few other common ingredients.
    Prep Time8 hrs
    Cook Time4 hrs
    Total Time12 hrs
    Course: Breakfast, Snack
    Cuisine: American
    Keyword: Gluten-Free, Granola, Nut-free, Vegan
    Servings: 4 servings
    Calories: 178kcal
    Author: Lauren Goslin

    Ingredients

    • 1 cup raw buckwheat groats
    • 3 Tablespoons cocoa powder
    • 5 Tablespoons maple syrup
    • ½ teaspoon sea salt
    • 1 teaspoon vanilla

    Instructions

    • Place buckwheat groats in a bowl and cover them with purified water (about 1-2 inches above the groats).
    • Let them soak overnight.
    • Preheat the oven to 200 degrees F.
    • Drain and rinse the groats.
    • Pat them dry with paper towels as best as you can (this can get a tad messy).
    • Mix them with the remaining ingredients until well combined.
    • Pour the mix onto a parchment paper-lined cookie sheet. Make sure to spread them out into an even layer.
    • Place the pan into the oven, and bake the cereal for three hours.
    • Remove the pan and break the granola into pieces. You will have to kind of peel the layer off of the parchment paper, but it will come off easily.
    • Bake the cereal for another 65-75 minutes.
    • Remove the pan and let the cereal cool (it will crisp as it cools).

    Notes

    WW Points: 7

    Nutrition

    Sugar: 15.9g | Fiber: 2.2g | Calories: 178kcal | Fat: 1.5g | Protein: 4.5g | Carbohydrates: 40.3g

    If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!

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    Filed Under: Breakfast

    Reader Interactions

    Comments

    1. Kristine

      October 23, 2017 at 6:58 pm

      This looks great! Could I try this with sprouted groats instead? Alps have you tried it with okay grouts as well? Thanks!

      Reply
      • Lauren

        October 24, 2017 at 11:45 am

        Hi Kristine,

        Not sure I understand, are you asking about oat groats? I haven't tried it with anything other than buckwheat, so I can't say for sure!

        Reply
        • Kristine

          October 24, 2017 at 7:02 pm

          I'm sorry! Some major typos there. I was just curious if you have tried this recipe with sprouted buckwheat? And also if you think oat groats could also work? Thanks!

          Reply
    2. sarah henkel

      February 11, 2016 at 3:47 pm

      These were super easy to make. I made them the day before and we almost didnt have any left for breakfast the next day because they were so yummy right out of the oven. Good thing I doubled the recipe. The next morning when we had them with milk they were quite crunchy. I think it might be because I left them overnight on the tray in the oven (turned off). Maybe, I should have stored them in a container? But the flavor was way better than anything in a box. They had a malted flavor, like a chocolate malt ball. Soooo good. Thanks again.

      Reply
      • Lauren

        February 12, 2016 at 8:14 am

        They probably continued to crisp up a bit on the tray, so probably store them in a container next time. So glad you're enjoying what you're trying Sarah! 🙂

        Reply
    3. alexus

      January 21, 2016 at 5:14 pm

      Could this work with toasted buckwheat? Would I still soak the buckwheat if it's toasted do you think?

      Reply
      • Lauren

        January 21, 2016 at 7:08 pm

        Hi Alexus,

        I wouldn't try this recipe with anything other than the raw groats, as it will greatly (negatively) affect the end result.

        Reply
    4. Samantha Diaram

      October 26, 2014 at 1:19 pm

      So I made this with all the blood, sweat, and tears ...just kidding it was super easy, super delicious and amazingly simple.I did a couple different things for those of you who want to try :
      1) doubled the recipe (because I love cereal and i had a big box of goats)
      2) added cinnamon (because I couldn't find vanilla but that's for next time still yummy)
      3) Turned the heat up to 250 (because I didn't have 3 hours --it cooked in half the time!)

      I have to say I am your number one fan thank you for making eating better convenient (as I have literally no time), cheap ( for a graduate student like me) and yummy (because when something taste good and is good for you such a win) !

      Reply
      • Lauren

        October 26, 2014 at 3:48 pm

        Thanks so much Samantha! I'm so happy you enjoyed the recipe! 😀

        Reply
    5. June Abney

      May 15, 2014 at 2:21 pm

      Lauren,

      I just made this and it is DELICIOUS! What a great wholesome cereal! I love the crunch!

      I can eat so much more of this than the grain free granola I was making...thank you for this wonderful recipe and for introducing me to buckwheat groats!

      June

      Reply
      • Lauren

        May 15, 2014 at 3:31 pm

        Thanks so much June, I'm so happy you enjoyed it! 🙂

        Reply
    6. Marina

      January 05, 2014 at 2:32 pm

      How long do you think the cereal would last?

      Reply
      • Lauren

        January 05, 2014 at 3:25 pm

        I'd say up to two weeks. Let your nose and eyes be your guides though. 🙂

        Reply
    7. Arielle

      August 24, 2013 at 12:44 pm

      I wonder if cocoa crispie-clusters would work....

      Reply
    8. Kate

      August 21, 2013 at 11:09 pm

      Hi there, I was just wondering if the oven should be set to 200 degrees Fahrenheit or 200 degrees Celsius? And thanks for the great recipe!

      Reply
      • Lauren

        August 22, 2013 at 7:19 am

        Hi Kate,
        It is 200 F. I hope you enjoy it! 😀

        Reply
    9. Christopher James

      August 13, 2013 at 6:56 am

      Your Cocoa Crispies look so yummy. I want that in my kitchen.

      Reply
    10. Heather

      July 24, 2013 at 8:06 pm

      YUM!!!! I can't have much chocolate anymore (boo!), but I want to make this for my husband! Maybe he won't realize it's been "healthified" (although he knows who he's married to, so I'm sure he'll figure it out lol!) 🙂

      Reply
    11. Candace

      July 17, 2013 at 3:15 pm

      Just made this. So yummy! Thank you for the recipe! I have really missed cold cereal 😀 Now I can have it again!!!

      Reply
      • Lauren

        July 17, 2013 at 3:40 pm

        Yay! Thanks for the feedback! 😀

        Reply
    12. Jen

      July 01, 2013 at 1:57 pm

      Can you use stevia instead of maple syrup?

      Reply
      • Lauren

        July 01, 2013 at 2:19 pm

        The maple syrup is the biggest component in keeping the cereal together, so I don't think stevia alone would work. You could perhaps make a syrup from granulated stevia and water and try that...

        Reply
    13. Addy

      June 06, 2013 at 6:31 pm

      I just tried this recipe and I found it has a really strong aftertaste, could that be the buckwheat groats? Or maybe the cocoa? If you have any clues for what to change, let me know!

      Reply
      • Lauren

        June 06, 2013 at 6:42 pm

        Did you use the raw groats? The only thing I can fathom is that you used the toasted groats by mistake. They have a really strong taste...

        Reply
    14. Laurie

      May 16, 2013 at 5:25 am

      Could you dehydrate this instead of using the oven??

      Reply
      • Lauren

        May 16, 2013 at 9:30 am

        Sure! Just account for a longer 'baking' time. 🙂

        Reply
    15. Anne

      May 15, 2013 at 7:54 pm

      I make a raw granola with buckwheat ehhh it's ok but I wonder how sprouted oat grouts would be

      Reply
    16. Cindy (Vegetarian Mamma)

      May 15, 2013 at 6:27 pm

      YUM, this looks so good! I have never had buckwheat groats! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

      Cindy from vegetarianmamma.com

      Reply
    17. GiGi Eats Celebrities

      May 13, 2013 at 9:15 pm

      Totally walking down memory lane 😉

      Reply
    18. Suzette

      May 12, 2013 at 5:47 pm

      Happy Mother's Day!! This looks SO GOOD!! Do you think this would work with steel cut oats?

      Reply
      • Lauren

        May 12, 2013 at 6:46 pm

        Thank you Suzette! Hmmm...I don't know, as buckwheat is quite a bit harder in texture. Maybe don't soak it as long and it might?....Let me know if you try it!

        Reply
    19. Gabby @ the veggie nook

      May 11, 2013 at 5:59 pm

      I was never allowed to eat unhealthy cereals as a child and now looking back I'm glad I wasn't. So I love that something like this will allow me to indulge the desires of my inner child while making my now grown-up nutritionist mind happy 🙂

      Reply
    20. jodye @ chocolate and chou fleur

      May 09, 2013 at 4:54 pm

      Homemade cereal is the greatest, especially when it's of the chocolate variety! I''ve avoided all store bought cereals for a while now, but I had a nasty habit of eating all of the marshmallows out of lucky charms when I was a child.

      Reply
      • Lauren

        May 12, 2013 at 6:47 pm

        Hahaha! We were never allowed sugary cereals, but I would pick the raisins out of Raisin Bran so I can relate on some level! 🙂

        Reply
    21. Peggy

      May 08, 2013 at 2:41 pm

      Awesome looking recipe and great pics!

      Reply
    22. Terris | Free Eats

      May 08, 2013 at 9:05 am

      These look so good. I'm always looking for good gluten-free, corn-free cereals for my 7 year old son. Since there aren't many options I usually make my own. This looks like something he would love! Thanks for the great idea.

      Reply
    23. Amber

      May 07, 2013 at 7:58 pm

      The buckwheat goats are soaking as we speak!! 🙂 Can't wait to try this.

      xo,
      --A

      Reply
      • Lauren

        May 07, 2013 at 8:19 pm

        Ahhhhh! 😀 Let me know Amber! I hope I don't strike out! :-O

        Reply
    24. Christina

      May 07, 2013 at 6:46 pm

      Thank you. I will look into it. I live on an island so resources can be scarce.

      Reply
    25. Abby @ The Frosted Vegan

      May 07, 2013 at 6:10 pm

      I could eat cold cereal morning, noon, and night, it's the perfect all around meal (or snack)! I need this ASAP. I'm thinking cocoa rice krispie treats??

      Reply
      • Lauren

        May 07, 2013 at 8:20 pm

        Haha, do it girl!! 😀

        Reply
    26. Christina

      May 07, 2013 at 11:57 am

      Looks delish but I can't find raw buckwheat. Will toasted work?

      Reply
      • Lauren

        May 07, 2013 at 12:39 pm

        I haven't worked much with the toasted, but I've read that it can have a stronger taste, which may not work well here. If you have a close health food store, you might call and ask if they carry the Bob's Red Mill brand of raw buckwheat groats or if they have it in bulk. I'd hate for you to take the time to try this and have it taste bad! 🙁

        Reply
    27. Amy

      May 07, 2013 at 5:50 am

      I am trying this with bulgar (because that is what I have) I will let you know if it works!

      Reply
    28. Megan @ Allergy Free Alaska

      May 06, 2013 at 9:08 pm

      Oh my goodness, Lauren! I am REALLY looking forward to trying this! What a great recipe!
      Hugs,
      Megan

      Reply
    29. Kim @ Hungry Healthy Girl

      May 06, 2013 at 10:13 am

      This looks like such a great recipe!! I wonder if my kiddos would go for it, well, I know I would!!

      Reply
      • Lauren

        May 06, 2013 at 4:24 pm

        Thanks Kim! My girls really enjoyed it, so hopefully yours would too. 🙂

        Reply
    30. Susan

      May 06, 2013 at 9:56 am

      Lauren, you have really hit a nerve with this one - I used to eat chocolate cereal all the time, but like you, I now cannot justify it. I may just have to try this, and I think that since buckwheat tends to be strong flavored (and I doubt my husband would like it), that a mix of quinoa and buckwheat would be good. It sounds like this would work well in place of granola on the açai bowls we enjoy for breakfast. Thank you for sharing this.

      Reply
      • Lauren

        May 06, 2013 at 4:25 pm

        That sounds like a good idea Susan! Let me know if you try it that way. 🙂

        Reply
    31. Anna @ Your Healthy Place

      May 06, 2013 at 9:40 am

      Great idea to use the buckwheat groats as the cereal grain! Delish!

      Reply
    32. Amber

      May 06, 2013 at 7:37 am

      So brilliant! Love this Lauren. Great recipe. You're always so inspiring. 🙂

      Admittedly, I did not like overly sugary or chocolaty cereals as a child. For example, I never ate fruit loops, but LOVED shredded mini wheats (still had sugar, but not as much). But one thing has always stayed true throughout the years, my cereal HAS to be crunchy...and it cannot go soggy quickly in milk. -) I've been working on nut free dehydrated cereals. Still getting the flavors just right, but it's SOOO fun to make homemade cereal, isn't it. In my many efforts to keep a green, low waste kitchen, making cereal is a great way to decrease box and plastic waste. Love it!! I am very excited to try this cereal. I can tell you my husband will LOVE it (he's a HUGE chocoholic).

      Have a fabulous week!

      xo,
      --Amber

      Reply
      • Lauren

        May 06, 2013 at 7:44 am

        Thanks girl! I hope you both enjoy it! 😀

        Reply
    33. Mary Frances @ The Sweet Tooth Life

      May 06, 2013 at 6:24 am

      Oh my goodness I love cold cereal. Mom never let us buy the chocolate version of anything, but as I have a major love affair with chocolate, I would never turn this down. Granola is my breakfast staple and I would eat this for that and a snack. All. Day. Long. Looks gorgeous and delicious! Have you tried it with anything other than buckwheat groats?

      Reply
      • Lauren

        May 06, 2013 at 7:40 am

        I haven't, but I suspect quinoa might work too! 🙂

        Reply
    34. Dawn Shelton

      May 06, 2013 at 5:35 am

      YEA! can't wait to try this!

      Reply
      • Lauren

        May 06, 2013 at 7:40 am

        Haha, thanks Dawn! 😀

        Reply

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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