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Low Sugar Buckwheat Pumpkin Seed Granola

Oat-Free Granola

This granola recipe is made with pumpkin seeds, coconut, and buckwheat groats. Makes a great addition to yogurt or enjoy it with cold milk for breakfast.
Course Breakfast
Cuisine Granola
Keyword Grain-free, oat-free, Vegan
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 6 servings
Calories 254kcal
Author Lauren Goslin


  • 1 cup raw pumpkin seeds
  • 1 cup unsweetened grated coconut
  • teaspoon sea salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon powdered ginger
  • 3 Tablespoons raw buckwheat groats
  • 2 Tablespoons buckwheat flour ground from raw buckwheat groats
  • 2 Tablespoons coconut oil melted
  • 1 Tablespoon maple syrup or honey
  • 2 teaspoons vanilla


  • Preheat oven to 325 degrees.
  • OPTIONAL: Pulse the pumpkin seeds and coconut until broken down into small pieces.
  • Mix the seeds, coconut, buckwheat, salt, and spices in a large bowl.
  • Stir in the oil, sweetener, and vanilla.
  • Spread out the mixture atop a parchment paper-lined baking sheet.
  • Bake 12-18 minutes until lightly golden.
  • Cool and enjoy!


Fat: 19.8 g  Carbs: 14.7 g  Sugar: 3.4 g  Protein: 7.2 g; Nutrition facts based on using maple syrup.
WW SmartPoints: 10


Calories: 254kcal