This recipe combines two “non-classical” granola  ingredients:  buckwheat and pomegranate molasses. I prefer to use pomegranate molasses due to it slightly sour taste and less sugar content compare to maple or agave syrup. Honey is a common sweetener  but according to Ayurveda can not be heated over  40 °C.  

Buckwheat is gaining popularity over the past years as a tasty alternative for gluten containing grains.  Usually I soak buckwheat for 2 hours before, so it gets a  bit softer 

Excellent option for Breakfast with NO ADDED SUGAR:

These are the ingredients you need

  • 100 gr soaked buckwheat groats
  • 100 g gluten-free rolled oats 
  • 100 gr chopped raw nuts or seeds (pecans, cashews, and/or walnuts sunflower seeds)
  • 50 to 100 gr unsweetened coconut flakes (or shredded coconut)
  • 3 tablespoons melted coconut oil
  • 2  tablespoons pomegranate molasses
  • 1 pinch of salt 



  1. Preheat oven to 325 degrees F (163 C). To a mixing bowl, add dried ingredients. Stir to combine.
  2. Pour  melted coconut oil and pomegranate molasses over the dry ingredients and mix well to coat. 
  3. Spread the mixture evenly onto a baking sheet and bake for 15-20 minutes (or until fragrant and deep golden brown), stirring a bit near the halfway point to ensure even baking.
  4.  Place cooled granola in a sealed container that has an air-tight seal, and it should keep for a few weeks. 

Enjoy with fresh berries and plant-based milk.

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