Dehydrated Buckwheat Granola

Prep Time 30 minutes
Cook Time 720 minutes
Servings 12 people
This granola recipe is a great way to incorporate buckwheat into your children's diet, a sometimes difficult thing to do due to its earthy taste. With coarsely cut nuts and the sweet aromatic nature of the dates, this crunchy granola makes a nutritious and healthy breakfast!

How It's Made


  • 4 cups White Buckwheat
  • 2 cups Deglett Dates
  • 1 cup European almonds
  • 1/2 cup pecans
  • 1 cup Walnuts
  • 1/2 cup Sunflower Seeds
  • 1/2 cup Shredded Coconut
  • 2 apple(s)
  • 1/4 cup chia seeds
  • 2 tablespoons vanilla essence
  • 1 teaspoon sea salt
  • 5 tablespoons ground cinnamon
  • 1 cup cranberries sweetened with apple juice
  • 1 cup blueberries sweetened with apple juice


  1. Soak the white buckwheat, almonds, pecans, walnuts and sunflower seeds separate bowls overnight.
  2. In the morning, or after about 8 hours, rinse and drain each ingredient.
  3. Soak the dates in 1 1/2 cups water for about 20 minutes.
  4. Mix the dates in a blender along with the water they were soaked in until it is a paste-like texture.
  5. Cut the apples into medium-small chunks.
  6. In a large bowl, mix all the ingredients except the dried fruits (cranberries and blueberries).
  7. Spread the mixture on a dehydration sheet, or oven sheet.
  8. Dehydrate at 115° F for 12 to 16 hours, until the granola is crunchy. Or, if using an oven for 8-12 hours on your oven's lowest temperature.
  9. Add the dried cranberries and blueberries to the dehydrated granola and mix well.
Conserve in a resealable bag or an airtight glass jar. Granola will keep for several weeks.
Marie Richer
Recipe By

Marie Richer

Marie’s passion for healthy, organic food is evident in everything she does. She specializes in vegan and raw cooking with a special focus on the nutritional wonders of nuts and dried fruits. We’d tell you to visit her website, but you’re already on it!