Healthy Recipes: Homemade Buckwheat Cranberry Granola

You may or may not be aware that buckwheat is an incredible fibrous food that benefits your digestion ten-fold. So combining it with a homemade granola was a no-brainer for me.

Shop-bought granola can sometimes contain more sugar than a candy bar with far too many carbs. Making it yourself is not done in the same way as the factories. There, the grains go through a whole lot of processing to come out crunchy yet airy and pliable with milk.


The homemade version takes much longer and requires a lot of patience as you wait for the dry crunch to come about. It is worth it though – I just recommend making a hugeeee batch in one go, then saving it in a large Tupperware container for healthy future breakfasts!


  • 100g sprouted buckwheat
  • 50g cranberries
  • 50g pistachios or sunflower seeds
  • 100g dessicated coconut
  • 20g cacao nibs
  • 1 tsp cinnamon
  • ½ tsp salt
  • 50g coconut oil – melted
  • 2 tbsp honey
  • Juice & rind of one orange


  1. Combine all ingredients in a baking pan until well combined.
  2. Spread the granola mix out on dehydrator sheets and leave to dry in the oven for 10-12 hours at 80oC. Only take it out once it’s completely crisp. Then you should be able to break it up into tasty granola chunks.

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