no-sugar granola w/ sprouted buckwheat and quinoa

comment 1
breakfasts / coconut / nuts / savoury / sweet

i’ve never made a granola without any sweetener (maple syrup? agave? no way friends) but this turned out pretty well! a little bit of berries or pear on top goes a long way for sweetness. it is part of our cleanse time and we needed a quick breakfast to have on hand (i miss you toast) so i whipped this up. it is partially based on this recipe from Green Kitchen Stories, using the sprouted buckwheat and quinoa and then going off on my own from there.



  • 1 c. buckwheat
  • 1 c. quinoa

rinse them separately until water runs clear, then transfer to (their own) jars and cover with 2 c. water per jar. let sit for about an hour, rinse, drain and return them to their respective jars. if you have sprouting lids go ahead with that, i just use cheesecloth and a rubber band or jar ring. let them sit out at room temperature until they sprout, rinsing draining and returning to their jars every 4 hours (i did this less often and it was ok). overnight they will just do their own thing. it can take up to 2 days depending on how warm your house is so just keep an eye.

when they’re ready spread out on a parchment lined baking sheet and toast them real slow in the oven on the lowest setting for 4 hours, stirring once or twice.


  • the dried sprouted grains
  • 2 c. thick cut rolled oats
  • 1/4 c. flax
  • 2 c. chopped walnuts
  • 1 c. chopped pecans
  • 1/2 c. pumpkin seeds
  • 1/4 c. sesame seeds
  • 1/2 c. unsweetened coconut ribbons
  • 1/2 c. coconut oil
  • 1/2 c. almond butter
  • pinch of salt, cinnamon
  • tahini (or more almond butter)

mix all the nuts and grains in a large bowl (save coconut). melt coconut oil, almond butter, salt and cinnamon until runny then stir into grain/nut mixture until evenly coated. spread in an even layer on a parchment lined pan and drizzle with runny tahini  (just to create a few clusters here and there). cook in a 300 degree oven until golden, 20-30 minutes depending on how thickly spread your mixture is. throw coconut on top for the last 5 minutes as it scorches pretty fast, you just want it slightly toasty. cool and keep in a well sealed container and serve with fruit!

The Author

vegan foods!

1 Comment

  1. I love your blog, your posts are amazing! I just followed you, it would be great if we can support each other 🙂 I am so glad I got to discover you ❤

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