Raw Sprouted Buckwheat Granola

Raw Sprouted Buckwheat Granola - Quirky Cooking
Raw sprouted buckwheat granola

This is a great recipe which I like to make for breakfasts and snacks. The buckwheat is sprouted, then mixed with the other ingredients and dried in a dehydrator to make a crunchy granola-style cereal. Very good for you – it contains no gluten, bad fat, over-processed grains or refined sugars like you usually find in breakfast cereals! You can add more or less sweeteners as desired. The original recipe is from Serene Allison’s ‘Rejuvenate Your Life’ raw food ‘cookbook’ – the Apple-Almond version is my own ‘tweaked’ version. I use my Thermomix to grind up the seeds, chop the nuts and dried fruit, and grate the apples.


Sprouted Buckwheat


  • approx 46 cups buckwheat kernels (hulled)
  • 1 very large colander or 2 medium size (stainless steel is best)
  • 1 large pot for soaking


  1. Place buckwheat kernels into large pot and soak overnight with plenty of water to cover – they’ll expand quite a bit, so don’t fill pot more than half full of buckwheat! (If you live in a very warm climate, it may be best to soak only for 3-4 hours.)
  2. Pour soaked kernels into colander/s to about half full.
  3. The buckwheat will produce a natural mucilage (like linseeds), so rinse this off really well, then place the colander on a plate or in a large bowl to catch the drips. Cover colander with a tea towel.
  4. Rinse sprouts really well for a minute at night and a minute in the morning, for one or two days, depending on the weather. If you live in a hot climate, be careful not to leave them too long and rinse very well, or they’ll go brown and ‘sour’. They usually only take about a day for me.
  5. If you need to save water, fill your sink with fresh water and dunk the colanders, running your fingers through the sprouts to rinse.
  6. Sprouts should have ‘tails’ about 2-3 mm long when ready.

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Buckwheat Granola


  • approx. 14-16 cups sprouted buckwheat
  • 3/4 cup macadamia oil or extra virgin olive oil
  • 3/4 cup raw honey
  • 1 cup freshly ground linseeds
  • 12 cups freshly ground sesame seeds
  • lots of raisins, pumpkin seeds, sunflower seeds, chopped almonds, chopped walnuts, shredded coconut, chopped dried fruit (unsulphered apricots, dates, figs, etc) – mix and match!
  • a good sprinkle of cinnamon
  • 1/2 tsp vanilla powder


  1. Mix together all ingredients in a huge mixing bowl (or a wok).
  2. Spread out on oiled, mesh dehydrator sheets, and dehydrate overnight or longer, until crispy.
  3. Enjoy with milk of your choice, or some yoghurt if you can have it, and fresh fruit – yum!


Apple-almond variation

  • Blend a couple of handfuls of pitted dates in Thermomix (speed 9 until desired texture)
  • Add to Thermomix 4 – 6 peeled, cored apples and chop 5 sec/speed 5.
  • Add to above recipe, leaving out pumpkin seeds, and add lots of chopped almonds (or pecans or walnuts) and a few teaspoons of cinnamon and nutmeg. You could also use apple juice concentrate to sweeten instead of honey, for more of an apple flavour.
  • Taste mixture and add more sweetener/spices if needed.
  • If you don’t have a dehydrator, you can dry this on baking sheets in a 60C oven for a few hours. If your oven won’t go that low, you can prop the door open a little as this will lower the temperature.

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14 thoughts on “Raw Sprouted Buckwheat Granola

  1. Ang Pang says:

    Jo- I tried to sprout my buckwheat kernels and nothing appeared after 2 days! Of course, then they smelled, so were thrown away. I’ll try again, but not sure what happened there?!!

  2. Jo says:

    Ang Pang – did you soak them overnight, then rinse them really, really good? Make sure you rinse until they’re not sticky and hot, and do it twice a day. I know the weather can affect it too… but usually it’s only a day or so, maybe two at the most.

    Cat – you can buy unsulphered dried fruit at health food stores usually, or co-ops (which is where I get mine). We bought some organic unsulphured apricots through Trumps, and they were delicious, but a lot tougher and darker than the usual ones. When I put them in granola I just chop them really fine in the TMX. They’re nice soaked and used in desserts too.

  3. Anonymous says:

    Hi Jo – I just had to say thanks for this one – it is sooo good! I often find whilst the kids get snacks during the day (I homeschool) I usually grab that time to get some other things done and then I’m tempted to grab something not so good to eat if there’s processed treats in the cupboard as I’m in a huge hurry so as not to loose the attention of the kids. But with this on hand I find it’s a great hand grabbing filler – so yummy! So thanks for bringing this one to my attention! Julie

  4. Leah Coutinho says:

    hi Jo, I love buckwheat and stumbled across this recipe when i googled a substitute for digestive biscuits. I have some activated buckwheat from Loving Earth, can I still sprout this?
    Thank you for your blog, your recipes appear a few times in my weekly menu. Leah

  5. Jackie says:

    What temperature do i need to set my dehydrator too? I just recently bought one so can’t wait to try this out! Thanks for all your recipes too 🙂

  6. Barbara says:

    Hi Jo, when you sprout the buckwheat, after 3 days if there are some seeds that have tails and others don’t, do you still use all of it? Or do you just pick out the ones that have tails?

  7. Donna says:

    Should the nuts and seeds be soaked too? I’ve been looking at the recipe in the quirky cooking book and it says to soak them too?

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