Chocolate peanut butter buckwheat granola – a crunchy, chocolatey, and naturally gluten free granola perfect for your most rushed mornings. Make in advance and pair with yogurt and your favorite fruit for a balanced, easy and healthy breakfast. Kids love this chocolate granola!
Here’s a mom hack
We have yogurt and granola bowls at least once a week. It is such an easy option when I’m teaching in the morning and the babysitter is feeding the kids breakfast. I love not having to cook when I’m leaving my house at 6:30am, and I know yogurt and granola bowls are always a hit with the kids!
Granola is a really fun food to make at home. It is SO customizable. We love to change up the flavor profile from week to week.
I’ll make maple peanut coconut crunch granola, then a super seedy granola, and the next week I’m baking up this chocolate peanut butter buckwheat granola again! All granola flavors win in my mind. And my kid’s too for that matter.
What is buckwheat?
Buckwheat is a pseudocereals (like quinoa and amaranth), and is not related to wheat. It is a gluten free grain and can be eaten raw too. It adds a nice crunch when raw or toasted (like in this granola!).
Buckwheat can be ground and used a flour as well. I use raw buckwheat groats and simply blend them into a fine flour with my blender. The flavor is mild and delicious.
More buckwheat recipes to try
How to customize your granola
Here’s how I like to customize my granola recipes:
- Choose your base: most often I’m using rolled oats as my base for granola, but I also love switching it up and instead using raw buckwheat groats. Buckwheat groats offer a really nice crunch and soak in all the flavors perfectly.
- Choose your mix ins: Nuts and seeds are my favorite mix ins. Sometimes I’ll throw in dried fruit at the end, or coconut flakes (like in my maple peanut coconut crunch granola recipe).
- Choose your nut butter: A little bit of peanut butter, almond butter or sunflower seed butter adds a great flavor to granolas.
- Choose your bonuses: Want chocolate granola? Add cocoa powder. Looking for a pumpkin spice granola? Add in 2 tbsp pumpkin puree and pumpkin spice. Have fun with your flavors!
I find my base liquid of butter + maple syrup works so well for granola so I never change that up. I’ve experimented using honey before, and while I love the flavor, I find the granola browns too quickly in the oven. Feel free to experiment though!
How to make chocolate granola
- Mix the raw buckwheat groats, peanuts, cocoa powder and sea salt together.
- Heat and whisk the butter, maple syrup and peanut butter together.
- Combine it all in a 9″ x 13″ baking dish.
- Bake for 30 minutes (stir once!). Easy as that!!
Ready to make your own homemade chocolate granola? Let’s get to it!
Chocolate Peanut Butter Bucwheat Granola
- 3 cups raw buckwheat groats
- 3 cups dry roasted peanuts chopped
- 1/2 cup cocoa powder
- 1/2 tsp sea salt
- 1/2 cup unsalted butter (1 stick)
- 1/3 cup maple syrup
- 2 tbsp natural peanut butter
- Pre-heat oven to 350 degrees F.
- In a 9" x 13" glass baking dish, combine the buckwheat groats, peanuts, cocoa powder and sea salt.
- In a small pot over low-medium heat, add the stick of butter. Once melted, add the maple syrup and peanut butter in and whisk until combined.
- Pour the butter mixture over the buckwheat mixture and stir until the dry ingredients are fully mixed with the wet ingredients.
- Bake for 20 minutes. Stir the granola and bake for 10 more minutes. The granola should should no longer look wet and should begin to clump slightly when done. Cool fully before storing in airtight containers.
Did you like this recipe? Here are more breakfast recipes you might enjoy:
- Easy freezer protein waffles, gluten free and made in the blender
- Maple peanut coconut crunch granola
- Peanut butter banana raisin breakfast cookies
- Smoked salmon and cauliflower egg puff
- Zucchini bread baked oatmeal