Spiced maple + buckwheat granola


Granola is without a doubt one of my breakfast staples, especially during spring and summer when I trade in comforting porridge for yoghurt & chia bowls topped with fresh fruit and berries. Homemade granola has been on my to-cook list (you have one of those right?) for what feels like forever, and a few weeks ago I finally got around to making it. It was so simple!

Crunchy and naturally sweetened with just a touch of maple + honey, this granola gets an added kick from the combination of spices (cinnamon, cardamom and ginger) and tastes like a crumbled up gingerbread oat cookie. I swear it’s just as addictive.

maple_buckwheat_granola_3.jpgProcessed with VSCO with a6 presetProcessed with VSCO with a6 preset

Spiced maple + buckwheat granola


  • 50g walnuts
  • 50g almonds
  • 50g pumpkin seeds
  • 300g rolled oats
  • 100g raw buckwheat
  • 1 tsp cinnamon
  • ½ tsp cardamom
  • ½ tsp ground ginger
  • ½ tsp sea salt
  • 125 ml coconut oil
  • 125 ml cold water
  • 50 ml maple syrup
  • 1-2 tbsp honey


Preheat oven to 180’C.

Roughly chop the walnuts and almonds. Combine all of the dry ingredients (including the spices) and set aside. Melt the coconut oil on low heat in a saucepan. Add the maple syrup and honey, then stir in the water. Combine with the dry ingredients and mix well.

Spread out the granola evenly on a baking tray and bake for 20-30 minutes. You can stir once or twice for a more even result. Check regularly during the last few minutes, it should be golden and not too dark. Let cool completely before transferring to a sealed glass jar.

Enjoy as a topping for your favorite summer bowl, or on its own!


Processed with VSCO with a6 preset

Granola served on top of chia overnight oats with yoghurt, banana and peanut butter. 

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