In Breakfast, Desserts, Lunch, Recipes, Sides, Snacks

Buckwheat Granola Clusters

Buckwheat Granola Clusters

The divine flavours of tahini and syrup combined gives this deliciously versatile granola a wonderfully wholesome taste – most definitely a firm (and rapidly eaten) favourite in our kitchen!
Prep Time 20 minutes
Cook Time 32 minutes
Total Time 1 hour 52 minutes
Servings 1 Tray


  • 500 g buckwheat groats not flakes
  • 70 g tahini paste
  • 160 g agave brown rice or maple syrup or honey
  • 50 g coconut oil odorless
  • 150 g pecans broken in halves
  • 60 g 4 seed mix (mine includes pumpkin sesame, linseed & sunflower seed)
  • 2 tsp vanilla bean paste or the seeds from 2 vanilla bean pods
  • 4 pinches of sea salt or pink Himalayan salt


  • 50 g seed mix (includes pumpkin, sesame, linseed & sunflower seed)


  • Pre-heat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted).
  • Line a baking tray with baking paper or a My Relationship with Food silicone baking mat.
  • Place the buckwheat onto the baking tray, spreading evenly and place into the preheated oven for 12 minutes, remove the tray after the first 6 minutes, give a gentle stir, then continue to cook for a further 6 minutes to ensure even toasting. Keep an eye on the tray to make sure the edges don’t burn!
  • Once the grains are toasted, remove the tray from the oven and set aside to cool and turn the oven temperature down to 350°F, gas mark 4, 180°C (160°C fan-assisted).
  • Add the tahini paste, agave (or syrup or honey) and coconut oil to a medium saucepan and place it over a gentle heat, stirring with a wooden spoon or spatula until everything is melted and well combined. Remove from the heat and stir in the vanilla bean paste or seeds and sea salt.
  • Add the pecan halves and seed mix to the cooled, toasted tray of buckwheat and mix thoroughly then pour over the melted tahini & syrup mix over the dry ingredients and combine, ensuing that everything is thoroughly combined
  • Place back in the oven for 20 minutes, removing after the first 10 minutes to toss and ensure even baking before flattening out the mixture with the back of a spoon and putting back into the oven for the final 10 minutes.
  • Remove from the oven once baked, scatter over the remaining seeds mix and leave to cool.
  • Once completely cold, break up into clusters and store in a glass, Kilner style jar (or similar container) with a tight-fitting lid.
  • I do hope that you will give this recipe a go and, if you do, then please don’t forget to share photos of your creations with me – either via email OR on Instagram where you can find me @myrelationshipwithfood - I would love to see them!
  • Enjoy!


LISA’S TIP Despite the name, buckwheat is not actually wheat - it is in fact a seed and gluten-free so makes this granola is a great alternative to gluten containing ones.
This deliciously versatile granola can be served with yoghurt or milk, with fresh fruit or it’s equally nice to have it as a trail mix style snack during the day. You can also use it as an alternative to croutons on a salad or, for a special treat, stir it into melted chocolate and leave to cool before enjoying!
You can be adventurous with what you add to the granola and use it as an opportunity to use up any odds and ends in your store cupboard: experiment with different nut and seed combinations, add raisins, dried fruits or why not try toasted coconut or banana chips to give it a tropical spin?!
If you like your granola to be extra crunchy then turn the oven temperature back up to 400°F, gas mark 6, 200°C (180°C fan-assisted) for the final 5 minutes of cooking.
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