Buckwheat Granola Bars – Superfood Loaded
Indulge in the wholesome goodness of Buckwheat Granola Bars, a nutrient-packed snack designed to balance health and flavor in every bite. These bars are a modern twist on the traditional granola bar, featuring buckwheat—a gluten-free ancient grain known for its nutty flavor and high nutritional value—as the star ingredient. Combined with the natural sweetness of maple syrup, the richness of ghee and butter, and the crunch of chia seeds, flaxseed, almonds, and pumpkin seeds, these bars offer a perfect medley of textures and flavors.
Unlike conventional granola bars, which are often loaded with refined sugar and carbs, this recipe uses only wholesome ingredients, making it both carb-free and guilt-free. Inspired by the global trend of incorporating superfoods into daily diets, these bars are a delicious way to boost your energy, whether you’re enjoying them as a quick breakfast, a pre-workout snack, or a mid-day pick-me-up.
Not only are they naturally sweetened and free of gluten, but they also pack a punch of essential nutrients, including fiber, healthy fats, and omega-3s. These Buckwheat Granola Bars are versatile enough to fit into a variety of dietary needs while delivering a satisfying crunch and flavor profile that’s hard to resist. Whether you’re an on-the-go professional, a student needing a study snack, or simply someone who loves healthy treats, these bars are a must-try addition to your kitchen repertoire.
- 1 cup roasted and ground buckwheat flour
- 1 cup roasted and ground oats flour
- 1/2 cup almond flour
- 1 cup dry coconut gratings (desiccated coconut)
- 1/2 cup lightly toasted flaxseeds
- 2 tbsp chia seeds
- 2 tbsp lightly toasted pumpkin seeds
- 2 tbsp cashews (Coarsely chopped)
- 2 tbsp almonds (Coarsely chopped)
- 3/4 cup honey ((Use maple syrup for Vegan version))
- 2 tbsp butter ((Use coconut oil for Vegan version))
- 4 tbsp peanut or almond butter
- 2 tsp vanilla extract
- A pinch of salt
- 1 Roast the Ingredients: Heat a dry skillet over medium heat and roast the buckwheat until the seeds begin to pop open and release a nutty aroma (approximately 8–10 minutes).
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Roast the oats, almonds, and flaxseeds separately for 8–10 minutes each, stirring occasionally to avoid burning. Allow all ingredients to cool completely.- 3
Grind and Sieve: Use a grinder to grind the roasted buckwheat, oats, and almonds into a fine flour. Sift each flour separately through a sieve to remove any uneven particles, ensuring a smooth texture. Discard or re-grind any large pieces left in the sieve.- 4
Combine the Dry Ingredients: In a large mixing bowl, combine the buckwheat flour, oats flour, almond flour, and desiccated coconut. Add the lightly toasted flaxseeds, chia seeds, pumpkin seeds, coarsely chopped cashews, and coarsely chopped almonds. Stir well to evenly distribute all the ingredients.2. Prepare the Wet Mix- 5
In a medium-sized bowl, combine all the wet ingredients
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Stir the mixture thoroughly until well combined and smooth.
3. Combine the Dry and Wet Ingredients- 7
Gradually pour the wet mixture into the bowl with the dry ingredients. Using a wooden spoon or spatula, stir the mixture thoroughly until all the dry ingredients are evenly coated with the wet mixture. Ensure there are no dry patches; the mixture should be slightly sticky but easy to handle.4. Add Salt- 8
Sprinkle a pinch of salt over the combined mixture. Stir gently to ensure the salt is evenly distributed without overmixing.5. Shape and Bake- 9
Preheat your oven to 325°F (163°C). Line a baking tray with parchment paper. Transfer the granola mixture onto the prepared tray and spread it out evenly. Use a spatula or your hands to press the mixture firmly into the tray, creating a compact and even layer. Bake in the preheated oven for 20–25 minutes, stirring halfway through for even baking. Keep an eye on the edges to ensure they don’t burn. [ the temperature and time settings may vary based on the type of oven and its capacity]6. Cool and Cut- 10
Remove the tray from the oven and allow the granola mixture to cool completely on the tray. It will firm up and crisp as it cools. Once fully cooled, use a sharp knife to cut the granola into bars of your desired size and shape.7. Store- 11
Place the cut bars in an airtight container. Store them at room temperature for up to 2 weeks, or refrigerate for extended freshness.NotesTips for Success
- For extra crunch, lightly toast the desiccated coconut before adding it to the dry mix.
- Press the mixture firmly into the tray to ensure the bars hold their shape.
- If you prefer softer bars, reduce the baking time by a few minutes.
- Keep stirring halfway through baking to prevent uneven browning and ensure consistent texture.
These Buckwheat Granola Bars are now ready to be enjoyed as a healthy, delicious snack! Let me know if you need more variations or serving tips.
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Vinay MummigattiI love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.
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