Chocolate, almond and toasted buckwheat bars

Prep Time 30 minutes
Cook Time 10 minutes
Servings 12 to 15 bars

Granola bars are delicious, but they taste even better when they're homemade. This recipe goes great with a morning coffee, and also hits the spot for that mid-afternoon snack craving. These granola bars are not only super tasty, but also healthy and filling! It's easy to make variations on this recipe - try adding shredded coconut, dried fruit, hemp seeds, maca powder, toasted sesame seeds or quinoa, other toasted cereals, or switch up the nut butters! Just remember to keep the same proportions of dry and wet ingredients as in the original recipe. Buckwheat, also known as Japanese buckwheat or silverhull buckwheat, has a somewhat misleading name, since it's not actually a type of wheat! It's a seed, which means, like quinoa, that it's gluten-free! It's got a delicious nutty flavour, and is highly nutritious, rich in both soluble fibre and antioxidants. 


How It's Made


  • 2 cups of oats
  • 1 2/3 cup of buckwheat
  • 3/4 cup of almonds
  • 1/4 cup of ground flax or ground chia
  • 1/2 cup of raw cacao nibs or 70% dark chocolate chunks
  • 1/2 cup of dried cranberries
  • 1/3 cup of coconut oil
  • 1 cup of nut butter
  • 1/3 cup of maple syrup
  • 1 pinch of sea salt
  • 1 teaspoon of vanilla extract


  1. Preheat the oven to 350°F.
  2. Cover a baking sheet with parchment paper and spread with the buckwheat. Bake for 10 to 15 minutes, until it's well toasted. Leave to cool for a few minutes. 
  3. Chop the almonds. 
  4. In a medium bowl, combine the oats, buckwheat, almonds, ground flax/chia seeds, cacao nibs (or chocolate), and dried cranberries. 
  5. In a small saucepan, mix the coconut oil, nut butter, and maple syrup and heat on low for several minutes until the mixture has melted into a smooth and creamy texture. Add a pinch of salt and the vanilla. 
  6. Pour over the dry ingredients and mix well. 
  7. Pour the mixture onto a baking sheet covered with parchment paper and press it down to a uniform thickness. Put the sheet in the fridge for at least an hour. Gently remove them from the pan and cut into bars.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.