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Buckwheat, date, coconut and pecan granola

Once you've made your own granola you'll never settle for less. Make a batch of this buckwheat, date and pecan version at the weekend and enjoy as a nutritious breakfast throughout the week.

Serves 10

Prep Time 15 min

Cooking Time 30 min 


  • 130g rolled oats
  • 150g buckwheat groats 
(hulled kernels, available at supermarkets)
  • 1tsp ground cinnamon
  • 1tbsp sunflower oil
  • 2tbsp agave nectar
  • 2tsp vanilla bean paste
  • 40g shredded coconut
  • 50g pitted dates, chopped
  • 50g pecan nuts, chopped


    1. Heat the oven to 150ºC/130°C/gas 2. Line a baking tray with non-stick baking paper. Combine the oats, buckwheat, cinnamon, oil, agave nectar and vanilla bean paste in a large bowl and stir until well combined.
    2. Spread the mixture on the prepared tray and bake for 20 min, stirring after 10 min. Add the coconut, dates and pecans to the tray and bake for a further 10–15 min until the mixture is golden and crisp. Leave to cool completely on the tray, then transfer to an airtight container for up 
to 2 weeks.

SERVE WITH fresh fruit, natural yogurt and a splash of milk – or, to keep it dairy free and vegan, your favourite dairy alternatives. We love it with hazelnut milk.

Nutrition per serving

Read more on how we calculate nutrition.
194 3.6g 7.7g 1.9g 3.8g 5.5g 0g 17mg 25g 1mg

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