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Dark Chocolate Cherry Buckwheat Granola

With raw cacao, mixed nuts and seeds, coconut and cherries this Dark Chocolate Cherry Buckwheat Granola a lovely excuse to eat chocolate for breakfast.
Course Breakfast
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10 serves
Calories 256.61kcal


  • 1 and 1/2 cups raw buckwheat groats soaked overnight in 500 ml water and 1 tsp apple cider vinegar
  • 1 cup rolled-oats gluten-free if required
  • 1/2 cup sunflower seeds
  • 3/4 cup pecans
  • 1 cup shredded coconut
  • 3 tbsp / 1/4 cup raw cacao
  • 3 tbsp / 1/4 cup coconut syrup or maple syrup
  • 3 tbsp / 1/4 cup coconut oil
  • 1/2 tsp sea salt
  • 2 tbsp raw or coconut sugar
  • 3 tbsp / 1/4 cup cacao nibs or dairy-free chocolate buds
  • 1/3 cup dried cherries 


  • Preheat oven to 170 degrees C and line a large roasting or baking tray with baking paper.
  • Drain and rinse the buckwheat groats and place in a large mixing bowl.
  • Place the oats, sunflower seeds, pecans, cacao, sugar and coconut in a food processor and pulse briefly  to combine. 
  • Add the mixture to the buckwheat and set aside.
  • In a small saucepan, melt the coconut oil and coconut or maple syrup together, whisking. 
  • When fully melted and combined, carefully add the mixture to the buckwheat and stir through to coat the granola evenly. 
  • Spread the mix out on to the baking tray and place in the oven for 20 minutes.
  • Remove from the oven and gently turn the granola with a spatula or spoon.
  • Return to the oven for another 20 minutes before removing.
  • Stir through the cacao nibs or chocolate and the dried cherries and allow the granola to cool completely. The mixture will crunch up as it cools.
  • Serve with almond milk or with coconut yoghurt and cherries. 


Calories: 256.61kcal | Carbohydrates: 22.78g | Protein: 4.25g | Fat: 17.98g | Saturated Fat: 8.15g | Sodium: 142.52mg | Potassium: 169.67mg | Fiber: 3.67g | Sugar: 12.55g | Vitamin A: 143.43IU | Vitamin C: 0.09mg | Calcium: 28.08mg | Iron: 1.33mg