Coconut Almond & Buckwheat Granola

Cooking Time

18 minutes


about 3 cups


1 cup quinoa flakes

1/2 cup buckwheat groats (also called kasha)

1/2 cup chopped or slivered almonds

1/4 cup flax seeds

1/4 cup pumpkin seeds

1/4 cup coconut oil, melted

1/2 cup maple syrup

2 Tbsp ground cinnamon

1 tsp ground cardamom

1/2 tsp sea salt

1/2 cup shredded, unsweetened coconut

1/4 cup raisins or currants (optional)


  1. Preheat oven to 300 degrees and line one or two baking sheets with parchment.
  2. In a large bowl, combine all ingredients except shredded coconut and raisins.  Stir to coat with oil and maple syrup.
  3. Spread onto lined baking sheet and press down firmly. Bake 30 minutes.
  4. Remove from oven, add coconut, stir and bake another 8 minutes.
  5. Cool completely, add raisins or currants (if using), and store in an airtight container.  This granola is lovely on a summer morning mixed with plain, live yogurt.


From The Mindbody Cleanse book by Ronly Blau and Adrian Nowland