Buckwheat and Millet Granola

In my pursuit to learn about millet I came across this granola recipe. It was easy to make and turned out delicious! I love this recipe because you could make it different every time by using different combinations of nuts, seeds and dried fruit.
So I have adapted the recipe to reflect this and reduced the sugar.

This time I used almonds, sunflower seeds, dried cranberries and currants.

1 cup toasted buckwheat (kasha)
2 tbsp. uncooked millet
1/4 cup unsweetened shredded coconut
1/4 cup chopped unsalted nuts
1/2 tsp cinnamon
1/4 tsp ground ginger
2 tbsp. peanut butter (or another nut butter)
1 tbsp. honey
1/2 tsp vanilla extract
4 tbsp. any type or combination of unsalted seeds such as pumpkin, sesame, and/or sunflower
1/4 cup dried fruit such as cranberries, cherries, and/or blueberries
2 tbsp. sultana raisins or currants

Preheat oven to 325°F.

In a large bowl, mix together the toasted buckwheat, millet, coconut, nuts, cinnamon and ginger.

If your peanut/nut butter is on the thick/harder side, microwave it on medium power for 15-30 seconds, until it is thin and pourable.  Add the honey and vanilla to the peanut/nut butter and whisk to mix together. Pour the mixture over the dry ingredients and stir with a rubber spatula until the dry ingredients are evenly coated.

Spread mixture onto a non-stick baking sheet or use parchment paper. Press down with a rubber spatula to form a large rectangle that holds together. 

Place in the preheated oven for 10 minutes.  

Remove and add the seeds. Flip the mixture with a spatula and press together again to form a rectangle.  Return to the oven for 10 more minutes.

Remove from oven and sprinkle the dried fruit and raisins/currants over the mixture, then press them down with a spatula. 

Cool completely on the baking sheet without stirring. Once cooled, break granola up into pieces. Store in a bag or airtight container. 

Serve over yogurt, hot cereal or enjoy as a trail mix.


Shannon RD
Registered Dietitian