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–+ servings
buckwheat granola with apricots in glass jar

Grain Free Buckwheat Granola with Apricots

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Craving crunch? This grain free buckwheat granola with almonds and apricots is an energizing everyday breakfast you’ll LOVE. Made without oats, it’s a great way to increase your plant diversity…plus it’s gluten free and low FODMAP friendly too!
Course Breakfast
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword almonds, apricot, Buckwheat
Dietary Preference dairy free, Gluten-Free, grain free, low FODMAP, nut free, vegan, vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10 ½ cup servings
Author Desiree Nielsen, RD

Ingredients

  • 2 cups raw buckwheat groats
  • 1 cup raw sunflower seeds
  • 1 cup chopped raw, or slivered, almonds or sub more seeds for nut free
  • 1 cup dried apricots diced, omit for low FODMAP
  • 1 medium super ripe banana
  • ¼ cup maple syrup
  • ¼ cup avocado oil or other neutral flavoured oil
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
Imperial - Metric

Instructions

  • Preheat oven to 325℉ (160℃). Line a rimmed baking sheet with parchment paper and set aside.
  • In a large bowl, mash the banana. Whisk in oil, maple syrup, vanilla, cinnamon and salt until smooth.
  • Mix in the buckwheat, almonds and sunflower seeds until well coated.
  • Spread evenly on the baking sheet and bake for 15 minutes. Stir the mixture, bringing the mix at outer edges into the centre of the pan so they don't cook too quickly.
  • Bake for 15 - 25 minutes more, checking after 15, until the granola is golden brown, dry and toasty looking.
  • Cool completely on the baking sheet set on a cooling rack. Once cooled, sprinkle with apricots and transfer to an airtight container. Store on the counter, away from direct sunlight, for 1-2 weeks.

Notes

A low FODMAP serving of this granola is 1/2 cup (125 mL)...yes, even with the almonds and banana! Just omit the dried apricots and enjoy with fresh fruit.