Non-GMO Recipe: Chocolate-Glazed Buckwheat Granola

by | Updated: March 20th, 2018 | Read time: 1 minute

Oats have a lot of appeal—whether you want a quick, hot breakfast, chewy cookies or textured bread. But if you’re whipping up a batch of homemade granola, leave this trusty “go-to” grain in the pantry. Buckwheat, a seed that’s often mistaken for a grain, takes the place of traditional oats in this clever snack, adding nutty flavor and a ton of extra-fun crunch. Topped with a simple glaze made from raw honey and cacao powder–you’ll never settle for ordinary granola again!

Raw Cacao & Honey-Glazed Buckwheat Granola

Non-GMO Chocolate-Glazed Buckwheat Granola


1 cup whole hulled buckwheat
¼ cup raw pumpkin seeds
2 Tbsp. ground flaxseed

Blend separately:
1 Tbsp. raw cacao powder
1 Tbsp. raw honey
1 Tbsp. grapeseed oil
Pinch pink salt


  1. Preheat oven to 300 degrees F. Grease an 8×8 glass baking pan; set aside.
  2. Combine buckwheat, pumpkin seeds and flaxseed into a medium-sizes mixing bowl.
  3. In a separate smaller bowl, combine cacao powder, honey, oil and pinch of salt. Mix together until thoroughly blended.
  4. Pour chocolate mixture over buckwheat and seeds in medium bowl. Stir to coat evenly.
  5. Pour granola into baking pan, spread evenly then bake 25 minutes, stir halfway through baking time. Remove from oven when pumpkin seeds are toasted.
  6. Allow to cool then store in glassware in fridge.