Lemon and Coconut Buckwheat Granola

I always have a jar of homemade granola in the house, ALWAYS. It’s cheap, it tastes delicious and it’s a cinch to make. This is my current favourite variation which I’m munching on in embarrassingly large quantities.


I love lemon as much as I love cinnamon, which if you read my blog you’ll know that that is a lot. I’ll add lemon zest into pretty much anything, sweet or savoury, so It was only a matter of time before it made it into my breakfast bowl. Buckwheat is becoming more and more readily available. It’s so so good in granola, not only providing a nutty flavour but for creating the most amazing crunch.  If you don’t have buckwheat pinhead oats work great too. Failing this you can of course just use extra regular oats and seeds to make up the quantity of the buckwheat.



Lemon and Coconut Buckwheat Granola


2 Cups of Oats

¾ Cup of Buckwheat Groats

¾ Cup of Sunflower Seeds

½ Cup of Almonds

¼ Cup of Coconut Oil

¼ Cup of Honey

¼ Teaspoon of Salt

2 teaspoons of Vanilla Extract

¾ Cup of Raw Coconut Chips

½ Cup of Raisins, any other dried fruit like apricots would work too.

1  heaped tablespoon of Lemon Zest (the zest of approximately 2 lemons)



  • Preheat your oven to 160℃
  • Place your oats, buckwheat groats, sunflower seeds and almonds into a large mixing bowl.Toss together to combine everything.
  • Put the  coconut oil, honey and salt into a saucepan. Place over a medium heat until everything is melted together, remove from the heat. Add the vanilla extract into the liquid mixture and stir to combine everything.
  • Pour the wet ingredients in on top of the dry ingredients and mix thoroughly until all the dry ingredients are coated in the coconutty honey goodness.
  • Pour the granola mixture onto a medium size baking tray and place into your preheated oven for 1 hour, stir every 15 minute to ensure it browns evenly.
  • Once the granola is ready take it out of the oven and pour over the coconut chips, spreading them out to from an even layer. Pop the tray back in the oven for 2-3 minutes, just until the coconut starts to brown around the edges. Once this happens remove from the oven.
  • Now stir through the raisins and the lemon zest.
  • Set aside and allow to cool before tucking in.


If you’re going to make one thing of the blog I urge you to make this. Sprinkle it over some thick greek yoghurt and thank me later. Have a good Sunday everyone x



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