Buckwheat Superfood Granola

By Chef: Kerry Ogden
Posted: February 26, 2014


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What better way to start the day than with antioxidant rich superfoods, medicinally healing essential oils and clean burning protein? If you’re new to essential oils, be sure to use Certified Pure Therapeutic Grade (CPTG). If you’ve got a ripe banana around, try topping the granola with a few slices. The sweetness perfectly balances the tang of the camu-camu berry. This recipe acts as a great guideline if you’re new to using therapeutic grade essential oils in food – so be sure to give it a taste test and adjust the flavors to your liking. Enjoy!


Superfood option #2:

  • 1) Replace camu-camu powder with 2 teaspoons each of mesquite and lucuma.
  • 2) Sub 1 drop of cinnamon essential oil for orange oil. (It’s strong!)
  • 3) Swap out cherries for cranberries.



1) Soak sunflower seeds for 8 hours. Rinse well after soaking. This is a good time to start soaking the buckwheat.

2) Pop the sunflower seeds in the dehydrator overnight, or for about 12 hours.

3) Buckwheat is high in starch, after 20-60 minutes of soaking, rinse and drain them very well at least 3-4 times. Set aside to sprout overnight, or for about 12 hours.


1) Remove sunflower seeds from dehydrator and toss in a bowl with sprouted buckwheat and cacao nibs.

2) Gently warm coconut oil, coconut nectar, essential oil and vanilla seeds until well blended. Pour over mixture, stirring to coat.

3) Add cacao, camu-camu and salt, pressing out pockets of powder to blend evenly. Fold in coconut and add a few drops of stevia if you prefer it sweeter.

4) Dehydrate for 8 hours at 115 degrees. Check for texture and continue dehydrating to desired crunchiness.

5) Remove from dehydrator and toss in cranberries. Store in an air tight container.