This Oil-free Spiced Buckwheat Granola is rich in cinnamon, ginger and allspice and naturally sweetened, as well as nut-free! The buckwheat gives this vegan granola a wonderful crunch and the toasted pumpkin seed packs a nutritional punch! This is the perfect gluten-free granola to take on-the-go and a healthy snack or breakfast!
*This post contains affiliate links. See my full disclosure policy here.
OIL-FREE SPICED BUCKWHEAT GRANOLA
I make a lot of homemade granola. It’s always oil-free granola too. You can check out my entire list of 12 Oil-free Vegan Granola Recipes. I actually never buy it from the store because it never tastes nearly as good as homemade. Secondly, it always has added oil or nasty preservatives and too much sugar. Besides, when it takes just minutes to make it homemade, why would you need store-bought?!
After posting this Vegan Buckwheat Chili, lots requested other uses for the extra buckwheat groats, so granola is the perfect way to do that!
HOW TO MAKE BUCKWHEAT GRANOLA
First, you will need to gather these 8 ingredients:
- old-fashioned rolled oats
- buckwheat groats
- ginger
- cinnamon
- allspice
- pumpkin seeds
- hemp seeds (optional)
- maple syrup
- tahini
Preheat the oven 300°F and line a pan with parchment paper.
To a large bowl, add the oats, buckwheat, spices and salt, pumpkin seeds and hemp seeds (if using). Stir very well until mixed.
Pour in the syrup and tahini and stir until well coated and the mixture is very wet. Try not to eat it all before baking! It is tasty!
Spread out the granola onto the pan into an even layer about 3/4 inch high.
Bake 15 minutes. Remove the pan and stir the granola well from the sides and bottom all around so it can cook evenly. Spread the granola back out into an even layer. Bake about 15 minutes more, watching closely the last couple of minutes so the edges don’t burn.
Cool for 10 minutes, as this is when it will really crisp up. Once fully cooled, store in a ziplock bag or mason jar or container. It will last at room temperature 2 weeks. It is delicious served with yogurt, whipped cream and plant-based milk of choice.
I hope you love this Oil-free Spiced Buckwheat Granola as much as we did! It is the perfect healthy snack or quick breakfast.
MORE VEGAN OIL-FREE GRANOLA RECIPES
- Apple Pie Granola
- 5 Ingredient Cinnamon Granola
- Peanut Butter Cup Granola
- Nut-free Double Chocolate Molasses Granola
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Oil-free Spiced Buckwheat Granola
Ingredients
- 1 cup (100g) old-fashioned rolled oats (use gluten-free if needed)
- 1/3 cup (60g) buckwheat groats
- 1 teaspoon ground ginger
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon salt
- 1/4 cup (40g) raw pumpkin seeds
- 1 tablespoon hemp seeds (optional)
- 5 tablespoons (100g) pure maple syrup
- 2 tablespoons (32g) tahini
- I use this scale.
Instructions
- Preheat the oven 300°F and line a pan with parchment paper.
- To a large bowl, add the oats, buckwheat, spices and salt, pumpkin seeds and hemp seeds (if using). Stir very well until mixed.
- Pour in the syrup and tahini and stir until well coated and the mixture is very wet.
- Spread out the granola onto the pan into an even layer about 3/4 inch high.
- Bake 15 minutes. Remove the pan and stir the granola well from the sides and bottom all around so it can cook evenly. Spread the granola back out into an even layer. Bake about 15 minutes more, watching closely the last couple of minutes so the edges don't burn.
- Cool for 10 minutes, as this is when it will really crisp up. Once fully cooled, store in a ziplock bag or mason jar or container. It will last at room temperature 2 weeks. It is delicious served with yogurt, whipped cream and plant-based milk of choice.
Spend this precious time with your daughter. Nothing will ever be more important or meaningful to you as you guide her through her spiritual and “healthy” walk. Quality time means quantity time and time truly is a Gift.
Have you ever considered a quarterly newsletter? It would be dynamite!
In appreciation of everything you do both as a woman and Christian.
jo
Thank you so much for reading the email Jo, I really appreciate it and your support and kind words so much! I completely agree, which is why I felt the need to mention why I’ve not blogged much lately. Yes, quarterly may work too, I will see when she gets back to school!
You are amazing! Sounds like you got your priorities right – although we looooove your recipes and words – your little girl is numero uno! Your true fans (like me) will be patiently waiting for whatever bits of genius you send our way!! 😀👍
So so very sweet Patti, I’m honored you feel that way, thank you so much for reading the email and commenting!!
This is better than candy!! Just made it. We will have it in the morning with fresh peaches and homemade almond milk. Can not wait!! I doubled batched and put in 7 tablespoons of maple syrup. It’s a definite winner. Will need to try your other granola recipes. Hands down your daughter comes first. Enjoy her because the time goes so fast. While your enjoying your daughter, we can go tryyour other recipes.
Yay! So happy you loved it Susan! Haha yes this is certainly healthier than candy too, lol! Thank you so much for the lovely comment!
This granola looks delicious and I love that it is oil-free! Thanks for sharing Brandi! I can’t wait to try it 🙂
Wonderful Braden, I hope you love it!
This granola looks very delicious and as i am a patient of blood pressure so i love that it is oil-free! Thanks for sharing Brandi!
Hi
Just wondering – do you need to soak buckwheat first
Hi! No, because we want it to be crunchy for the granola. Definitely don’t soak!
One of my favorite granola recipes! It’s toasty and sweetly spiced.
So glad to hear that Aly!
I tried the recipe today and it was brilliant! Crunchy, salty-sweet and so easy to make! Highly recommend.
SO awesome to hear that Michalina!!
Loved this so much!!! I ran out of cinnamon so I added some pumpkin spice instead and used almond butter instead of tahini because I thought the kids might like it better. And it turned out great! Delicious!