Sprouted Buckwheat Granola Recipe

This crunchy sprouted buckwheat granola is low glycemic, raw, sugar-free, and gluten-free. The raw buckwheat granola is the perfect dehydrated granola recipe to use as a substitute for commercial breakfast cereals.

The buckwheat granola recipe has a delicious textured crunch that tastes amazing as a crunchy topping for smoothie bowls. Try the activated granola mixed with coconut yogurt and your favorite fruit for an easy healthy breakfast that will leave you with lasting and steady energy levels for the day.

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This sprouted granola recipe uses raw buckwheat groats, walnuts, almonds, and sunflower seeds that are soaked overnight for 12 hours to reduce phytic acid and enzyme inhibitors found in nuts and seeds. 

After soaking, the nuts and seeds are combined with coconut flakes and cranberries.

The raw activated nuts are then covered in a naturally-sweetened apple cinnamon sauce for a sugar-free raw buckwheat granola. The activated granola is then dehydrated at a low temperature to ensure that the enzymes found within the nuts and seeds are kept intact.

The result is a delicious, nutrient-dense, grain-free, and sprouted buckwheat granola that stores well. It is fantastic for taking on hikes for a sustaining snack or eaten with almond milk for an easy breakfast. You can also add it to smoothies to help provide satiety, healthy fats, and protein.

This recipe combines the goodness of soaked buckwheat, nuts, seeds, and a flavorful apple cinnamon sauce. Before we begin, soak the ingredients overnight to activate their nutritional potential.

Once prepared, we’ll dehydrate the granola to achieve the perfect crunch. Get ready to enjoy a wholesome dehydrated buckwheat granola that will leave you craving more!

Recipe: Activated Buckwheat Granola with Apple Cinnamon Sauce

Ingredients:

For the Dehydrated Buckwheat Granola:

• 2 1/2 cups hulled buckwheat, soaked
• 1 cup chopped walnuts, soaked
• 1 cup almonds, soaked
• 1 cup sunflower seeds, soaked
• 1 cup coconut flakes or shredded coconut
• 1 cup cranberries

For the Apple Cinnamon Sauce:

• 4 large apples
• 1/2 cup dates, soaked in 1/2 a cup water
• 1/2 cup soaked sunflower seeds
• 1/4 cup honey
• Juice of 1 lemon
• 2 tbsp cinnamon
• 1 tbsp nutmeg
• 1 tsp vanilla extract

Instructions:

1. The night before making the granola, soak the walnuts, dates, sunflower seeds, buckwheat, walnuts, and almonds in separate bowls. Allow them to soak for at least 12 hours.
2. Once ready to prepare the granola, strain and rinse all the soaked nuts and seeds using a cheesecloth or a strainer to remove excess moisture. Combine these ingredients with the coconut flakes and cranberries in a large bowl. Set aside.
3. In a food processor or using an immersion blender and a jug, combine the apples, soaked dates (including the soaking water), soaked sunflower seeds, honey, lemon juice, cinnamon, nutmeg, and vanilla extract. Process until a smooth sauce apple cinnamon sauce is formed.
4. Add the apple cinnamon sauce to the bowl of raw activated nuts and sprouted buckwheat. Mix thoroughly until all the ingredients are well combined.
5. Prepare your dehydrator trays and evenly distribute the raw buckwheat granola mixture among them, leaving gaps between the buckwheat by creating lines with a spoon to allow more airflow. You will need approximately five large trays.
6. Place all the trays in the dehydrator and set the temperature to 55 degrees Celsius (131 degrees Fahrenheit). Allow the granola to dehydrate for 24 to 30 hours. After 24 hours, perform a taste test to check if the granola has reached the desired level of dehydration.
7. Once the granola is sufficiently dehydrated and has a satisfying crunch, let it cool completely before transferring it to an airtight container for storage.
8. Serve your homemade activated buckwheat granola with the apple cinnamon sauce as a delightful snack or healthy breakfast. A great way to enjoy it is on top of smoothie bowls, with yogurt and fresh fruit or nut milk.

Nutrition and health benefits of the sprouted buckwheat granola

Buckwheat is a nutrient-dense seed that is gluten-free and contains all the essential amino acids making this granola a great source of plant protein. 

According to Cronometer, 1/12th of the recipe contains 12 grams of protein, 55 grams of healthy carbohydrates, and 27 grams of fat.

The dehydrated buckwheat granola contains ample amounts of fiber to help stabilize blood glucose levels and is an excellent source of many B vitamins. It is exceptionally high in vitamin E, copper, magnesium, and manganese.

Magnesium is one of the most common nutrient deficiencies and is depleted through the refining of grains. But by making your activated buckwheat granola with sprouted buckwheat, you can ensure that you get this essential mineral into your diet.

Manganese is also one of my favorite minerals as it is the co-factor for the superoxide dismutase enzyme, which I discovered through genetic testing that I have SNP’s in. This antioxidant enzyme is essential for reducing inflammation in the body, and it requires manganese to function; thus, manganese-rich foods are beneficial for me. 

The combination of sprouted buckwheat, nuts, and seeds, along with the flavorsome apple cinnamon sauce, creates delicious raw buckwheat granola that is a nutritious breakfast granola.

Share this raw granola full of natural enzymes with your friends and family, or savor it whenever you want a satisfying crunch. Enjoy!

You may also like this homemade granola recipe or chocolate granola.