Raw Crunchy Buckwheat Granola (8 ingredients, Vegan)

生機蕎麥種籽脆塊 Raw Crunchy Buckwheat Granola

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Crunchy, naturally-sweet, this Raw Crunchy Buckwheat “Granola” is a perfect wholesome snacks/breakfast you can have all day long. It’s also super easy to put together!

Raw Crunchy Buckwheat Granola (8 ingredients, Vegan)

Buckwheats is one of my favorite foods. And, interestingly, they are gluten-free despite the name may suggest. And they are not grains either, but seeds.

They are packed with minerals, vitamins, as well as antioxidants. Their nutty taste also makes them one of my pantry staples.

I know that usually granola is made of oats, but I enjoy these buckwheat clusters just like granola, so I think this name can do it justice.

生機蕎麥種籽脆塊 Raw Crunchy Buckwheat Granola

A peek into this raw buckwheat granola:

  • It’s super crunchy and yummy.
  • It’s packed with nutrients so your mind and body will both get nourished!
  • No baking is involved. But you do need a dehydrator. Just a budget-friendly one will do!
Raw Crunchy Buckwheat Granola (8 ingredients, Vegan)

This recipe is inspired and adapted from holistichabits. I’ve been testing and making this recipe for a while that the recipe has already inscribed in my head.

The method is simple, basically just soaking, mixing, and spreading. But the soaking will take some time and tiny effort. Basically, you just soak the seeds first and then rinse them every 2-3 hours for 4~6 times. Soaking will make the seeds easier to digest and more teeth-friendly.


I like to enjoy this buckwheat granola with vegan yogurt, smoothie bowls, and overnight oats (basically breakfast stuff, you know). The crunchy texture and the natural sweetness make it one of my favorite snacks/toppings right now.


I hope you will love it as well. Let me know how it goes!

Other vegan snack recipes:

Raw Crunchy Buckwheat Granola

Crunchy, naturally sweet, this Raw Crunchy Buckwheat “Granola” is a perfect wholesome snack/breakfast you can have all day long. It’s also super easy to put together!
Author: Nora Hsu
Prep Time12 hours
Resting Time12 hours
Total Time1 day
Course: Breakfast, Snack
Cuisine: raw, vegan
Keyword: 10 minutes or less, gluten-free, vegan
Servings: 4 people


  • 1 cup (240 ml) buckwheat
  • 1/2 cup (120 ml) sunflower seeds
  • 1/2 cup (120 ml) pumpkin seeds
  • 1/2 cup (120 ml) pitted dates, ~85 g
  • 4 Tbsp drinking water
  • 1/2 Tbsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 4 Tbsp raisins, or other dried fruits
  • 1/8 tsp salt, optional
  • 1 tsp orange extract, or orange zest


  • In separate bowls, soak the buckwheats, sunflower seeds, and pumpkin seeds for 8 hours.
  • Then drain out the water and gently rinse them every 2-3 hours. Repeat about 3-4 times until you can see the little tail from the seeds (see picture above).
  • In a small food processor, add the pitted dates and water to blend until it becomes a paste. Stop and scrape down the sides as needed. If your dates are on the dry side, soak them with the water for 20 minutes ahead.
  • Do your best to drain out the water from the seeds. Add all of the sprouted seed to a big mixing bowl, then add the rest of the ingredients, including cinnamon, vanilla extract, orange extract, dried fruits, and salt. Mix all together.
  • Use the baking paper to line the dehydrator racks. Spread the mixture onto the rack into a single thin layer. Dehydrate for about 12 hours until they’re dry and not sticky to the touch.
  • Take out the rack and place them into the fridge for 1 hour. Then remove and break them into smaller chunks. Store in the air-tight jar in the fridge.


  • Storage: Store the cake in air-tight jars in the fridge for about 2 weeks.
  • Recipe adapted from holistichabits


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