sprouted buckwheat granola






So Last night was the first night of Hanukkah and Thanksgiving, so cool right? I hope you all are having a wonderful holiday weekend. I’m staying in today as it’s been raining since early this morning. It has been the perfect day to get my newsletter finished and get this recipe up.

I love sprouting buckwheat. Not only is it super nutritious but it’s so easy to do once you get the hang of it. Trust me, once you start sprouting it you will think twice about that fancy spouted granola – the prices are just crazy.

When you sprout buckwheat that has been sitting dormant for who knows how long you unlock it’s vital enzymes and nutrients. It is a high in iron which is a great blood builder, contains 8 amino acids, has all the B vitamins and when you sprout it contains the powerful antioxidant CQ10.

A cool fact about buckwheat is that it is not a grain – it is a seed. Grains are getting a bad reputation these days in the media so if you are worried about consuming them sick with seeds that cook like grains, buckwheat and quinoa.

The main deal with sprouting is you need to be sure to rinse your sprouts well and keep the air circulating. In the cooler months sprouting can take 2-3 days in the summer months it takes about a day depending on where you live. I like to use these screens for sprouting in mason jars. You can also use sprout bags and plastic sprouting lids. Check around and see what you like.

I made a simple date paste as the binder and sweetener for this granola, you can replace it with a liquid sweetener of your choice. I like dates because they are a whole food and have lots of nutrients. Feel free to double or even triple this recipe as it will keep for several weeks in airtight containers!


Sprouted Buckwheat Granola

serves 8


Ingredients //

  • 3 c. raw buckwheat groats
  • 2  1/2 c. pitted dates, room temperature
  • 1 c. water
  • 3 c. sprouted buckwheat
  • 1/2 c. date paste
  • 1/2 c. unsweetened apple sauce
  • 1 t cinnamon
  • 1/4 t sea salt


Method //

  1. Sprout the buckwheat first. Rise the buckwheat groats well in several changes of water. I do this by putting the groats into a large mason jar, putting the screen lid on filling up with water and rinsing – this method makes it so easy.
  2. Cover groats in the jar with 2-3 x as much water as you have groats. Let them soak 8 hours on the counter, rising at least once at the 4 hour mark.
  3. After the 8 hours rinse several times again and then let jar rest in a tilted position so the water can drain out. Rinse groats every 6 hours until the have sprouted a tail. Once they have sprouted rinse them a few more times and transfer to a colander to drain. Set aside.
  4. Make the date paste. Blend the dates and 1 c. of water until you have a thick paste. Add more water if necessary. You will have left over paste.
  5. In a large mixing bowl add the sprouts, 1/2 c. date paste, apple sauce, cinnamon, and salt. Mix well with a wooden spoon or your hands.
  6. Spread mixture on a lined dehydrator tray. Dehydrate for 8-10 hours at 115 degrees or until crispy. Let cool and store in airtight glass jars for maximum freshness.
  7. Serve with fresh almond milk or eat as a snack.

I hope you all have a lovely weekend. I can’t wait to hear what you think of this recipe!



  • Laura

    Thank you for sharing this. I love making granola but have been looking for a healthy alternative, and I spend way too much $$ on raw granola! Gonna give this a try. You are such an inspiration

    • ashley

      You’re welcome! I can’t wait to hear how it turns out. Raw granola is way too expensive ;) Thanks for stopping in to comment and have a wonderful Sunday. Happy granola making!

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