Nut-Free Cocoa Buckwheat Granola combines nutrient dense ingredients like coconut, buckwheat groats and pumpkin seeds to create a new twist on the classic Cocoa Krispies cereal.
It makes a delicious nut-free kids snack that is equally enjoyed by adults too. We also love this other favorite, Coconut Granola!
Why is buckwheat used in cocoa buckwheat granola?
Buckwheat is technically a seed. It’s gluten free and groats make a nice alternative to nuts. Buckwheat groats are mixed into this granola, baked in the oven and add a nice crunch. In addition, I really enjoy the flavor of buckwheat which pairs nicely with chocolate.
Do I have to add dried fruit to nut-free granola?
You can make this cocoa buckwheat granola without the dried fruit and the flavors are just as delicious.
How to serve cocoa-buckwheat granola
I love serving it on top of greek yogurt, swirl it into dairy-free ice cream or pour plant-based milk or mylk over it.
For more on whether to call it mylk or milk, check out The Itch Podcast episode, Using Inclusive Language for Food Allergies.
You can freeze nut-free cocoa buckwheat granola
Granola freezes well. I usually make a batch and freeze half because it’s so addicting! You don’t have to defrost it either. Store it in an airtight freezer safe bag or container. And then, grab and go.Print
Nut-free Cocoa Buckwheat Granola is also Top 8 Free except for coconut. Feel free to leave out.
3 cups rolled oats. Use certified gluten free for gluten free option
1/2 cup raw hulled whole grain buckwheat groats
1/2 cup whole grain unsweetened rice puffs
1 cup unsweetened coconut flakes
1/2 cup pumpkin seeds
1/3 cup cocoa powder or raw cacao powder
1 1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup unrefined coconut oil, melted
1/4 cup olive oil or avocado oil
1/2 cup plus 2 teaspoons maple syrup
2 teaspoon vanilla extract
1/4 cup dried cherries(optional)
1/4 cup dates(optional)
- Pre- heat oven to 300 F. Prepare two large baking sheets with parchment paper. In a large bowl, combine oats, buckwheat, rice puffs, coconut flakes, pumpkin seeds, cocoa powder, cinnamon and salt. Set aside.
- In a small saucepan over low heat, add coconut oil, olive oil, maple syrup and vanilla. Whisk to combine until smooth and coconut oil is melted. Take off heat. Let cool for a minute. Pour maple syrup mixture over dry ingredients. Stir to combine and coat evenly. Set aside.
- Spread granola on baking sheets, dividing evenly. Press firmly with the back of a spatula to ensure that the mixture is flat. Bake for about 20-25 minutes or until toasted and fragrant. Rotate pan once to ensure even baking.
- Remove from oven. Let sit without stirring on baking sheets and let cool completely. I place my sheets on top of a wire rack.
- Add cherries and dates if using. Stir to evenly incorporate. Transfer and store in an airtight glass jar. Keep in your pantry.
- The dark color of this granola makes it hard to tell if it is cooked or not, so go by smell or taste. Each oven bakes at different speeds. It will crisp up as it cools.
- Granola freezes well-up to six months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snacks
- Method: Oven
- Cuisine: American
Keywords: nut-free granola, nut-free chocolate granola, nut-free cocoa granola, kids snacks, healthy snacks
Shahla is a mom of two girls who live with multiple food allergies, asthma and eczema. Shahla is trained as a Holistic Chef who wants to share the comfort that cooking has brought her family. She believes that everyone, regardless of dietary requirements, deserves a plate full of color and flavor.