Gre3n Coconut Oil Blueberry & Buckwheat Granola Recipe

Introduction

This Blueberry & Buckwheat Granola combines wholesome oats, crunchy almonds, and sweet dried blueberries with the rich flavors of coconut oil and honey. It’s a nutritious and delicious way to start your day or enjoy as a snack.

Ingredients

• 2 cups Old Fashioned Rolled Oats
• 1 cup Buckwheat Groats
• 1 cup Dried Blueberries
• 1 cup Raw Almonds
• 4 Tbsp Chia Seeds
• 1 tsp Ground Cinnamon
• 1/2 cup Raw Honey
• 1 cup Coconut Oil
• 2 tsp Vanilla Extract
• 1/4 tsp Sea Salt

Instructions

1. Step 1: Preheat your oven to 350°F (180°C).
2. Step 2: In a large bowl, combine the rolled oats, buckwheat groats, dried blueberries, raw almonds, chia seeds, and ground cinnamon.
3. Step 3: In a small saucepan over low heat, melt together the raw honey, coconut oil, vanilla extract, and sea salt, stirring occasionally until fully combined, about 4 to 5 minutes.
4. Step 4: Pour the warm honey and coconut oil mixture over the dry ingredients, then toss everything thoroughly to evenly coat.
5. Step 5: Spread the granola mixture in an even layer on a non-stick or lined baking sheet.
6. Step 6: Bake for 15 minutes, then remove from the oven and use a spatula to toss the granola for even baking.
7. Step 7: Return the granola to the oven and bake for another 8 to 10 minutes, until it just starts to turn golden brown.
8. Step 8: Remove from the oven and let the granola cool completely on the baking sheet. Once cool, store in an airtight container or Mason jar.

Tips & Variations

• For added crunch, try tossing in pumpkin seeds or sunflower seeds before baking.
• Swap dried blueberries for dried cherries or cranberries to vary the flavor.
• If you prefer a less sweet granola, reduce the honey to 1/3 cup.
• Use light or refined coconut oil if you want a milder coconut flavor.

Storage

Store the cooled granola in an airtight container at room temperature for up to two weeks. For longer storage, keep it in the refrigerator for up to a month. To refresh the crunch, warm the granola briefly in an oven or toaster oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of dried?

Fresh blueberries contain moisture that will affect the granola’s texture, causing it to be soggy. It’s best to use dried blueberries to keep the granola crisp.

Is this granola gluten-free?

Yes, provided you use certified gluten-free oats and buckwheat groats, this granola is naturally gluten-free.

Gre3n Coconut Oil Blueberry & Buckwheat Granola Recipe

---

★★★★★

4.9 from 146 reviews

• Author: Ethan
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

This vibrant and wholesome Green Coconut Oil Blueberry & Buckwheat Granola combines nutritious rolled oats, buckwheat groats, and dried blueberries with crunchy raw almonds and chia seeds, all brought together with the natural sweetness of raw honey and the tropical richness of coconut oil. Baked to a perfect golden color with warming cinnamon and vanilla extract, this granola offers a delightful blend of flavors and textures ideal for a nourishing breakfast or snack.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups Old Fashioned Rolled Oats
• 1 cup Buckwheat Groats
• 1 cup Dried Blueberries
• 1 cup Raw Almonds
• 4 Tbsp Chia Seeds
• 1 tsp Ground Cinnamon

Wet Ingredients

• 1/2 cup Raw Honey
• 1 cup Coconut Oil
• 2 tsp Vanilla Extract
• 1/4 tsp Sea Salt

---

Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the granola.
2. Mix Dry Ingredients: In a large bowl, combine old fashioned rolled oats, buckwheat groats, dried blueberries, raw almonds, chia seeds, and ground cinnamon. Stir well to evenly distribute all components.
3. Melt Wet Ingredients: In a saucepan over low heat, gently melt the raw honey, coconut oil, vanilla extract, and sea salt together. Stir occasionally and take about 4 to 5 minutes until fully melted and combined.
4. Combine Mixtures: Pour the warm wet mixture over the dry ingredients in the bowl. Toss thoroughly to ensure all dry ingredients are coated evenly with the wet mixture.
5. Spread on Baking Sheet: Transfer the mixture onto a non-stick or lined baking sheet, spreading it out evenly in a thin layer for even baking.
6. Initial Bake: Bake the granola in the preheated oven for 15 minutes to begin toasting and bring out flavors.
7. Toss and Continue Baking: Remove from oven and use a spatula to toss the granola mixture to promote even coloring. Return to oven and bake for an additional 8 to 10 minutes until the granola is golden and beginning to color.
8. Cool and Store: Remove the granola from the oven and allow it to cool completely on the baking sheet. Once cooled, store in an airtight container or Mason jar. Serve with milk or yogurt of your choice.

Notes

• For extra crunch, you can lightly toast the almonds before mixing.
• Store granola at room temperature for up to two weeks or freeze for longer storage.
• Add fresh fruit or a sprinkle of cinnamon when serving for a flavor boost.
• You can substitute raw honey with maple syrup for a vegan option, although this will slightly alter flavor and texture.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: granola, blueberry granola, buckwheat granola, coconut oil granola, healthy breakfast, gluten free snack, homemade granola