Raw Buckwheat Granola

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    • Easy
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Tis’ the season to eat pumpkin, apples and cranberries. Take this great granola recipe and make one sweet treat.




3 cups buckwheat, soaked & dehydrated (instructions below)

1 small granny smith apple, cored and chopped

1 tbsp ginger, diced

1/2 cup pumpkin, chopped (any sweet variety will do, I used butternut squash)

2 tsp vanilla extract

2 tsp pumpkin pie spice

3 1/2 tbsp maple syrup, agave, or raw honey

1/2 cup pumpkin seeds, sprouted and dried (sprout same method as buckwheat)

1/2 cup dried cranberries (apple juice sweetened)

agave, maple syrup or honey to taste



Soaking & Dehydrating Buckwheat:

Soak buckwheat overnight in room temperature filtered water, make sure to cover the buckwheat enough so that when it expands, there will still be water.  After soaking, at least 8 hours, drain off water.  You can go ahead and sprout the rinsed buckwheat by placing it in a colander, jar with mesh lid, or a nut milk bag.  Set it aside to sprout, but be sure to rinse and drain the sprouts about 3 times a day.  Buckwheat will sprout in about 2 days.


Place dry buckwheat in a large mixing bowl.  In a food processor blend the apple and ginger with 1/2 tablespoon of agave until it's the consistency of apple sauce, a little chunky. Place this mixture into the bowl with the buckwheat and stir. Now, blend pumpkin until minced; add this to bowl and stir.

Stir in vanilla extract, pumpkin pie spice and 3 tablespoons of sweetener.  Stir to incorporate all of the ingredients, then scoop onto the dehydrator teflex sheets and spread evenly.  You'll be using 2 trays.   Dehydrate for 12 hours, or until crispy, on 115°.

In a large bowl, mix the granola with pumpkin seeds and cranberries.  Serve with maple syrup.



About Jenné Claiborne

Jenné Claiborne is a self proclaimed addict of plant based food that is delicious, healthy and beautiful.  Her vegan foodblog Sweet Potato Soul was created as a way for her to share her immense passion for food, while deepening her instincts and skills in the kitchen. Coming from a family of fantastic home cooks who utilize love as their signature ingredient, Jenné certainly adds a lot of heart and soul to every dish she has the privilege to share with her blog's guests. Not long after the creation of Sweet Potato Soul, Jenné decided that her passion for food must be pursued as a career.  Realizing the need for a vegan cooking show, the Boston University trained actress put her life in the theatre on hold, and promptly began shooting her own show at the beginning of 2011.  The online cooking show can be found on the blog and on YouTube. Sweet Potato Soul, as a blog and cooking show, strives to inspire people to live healthier, happier and more passionate lives.  The recipes are full of flavor, energy, life and love.  Raw food plays an important part in the way Jenné eats.  After adopting a raw diet for a few months and experiencing unbelievable total wellness, it has become a point of interest to share raw creations on the blog.  Both Jenné's raw and cooked dishes are inspired by cuisines around the globe.  On the site you'll find recipes and stories from her recent travels in Thailand and Bali. Ultimately through Sweet Potato Soul, Jenné desires to leave readers feeling inspired, and hungry for more.

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