Buckwheat Granola Bars

Most granola bar recipes contain oats. You probably already have a few recipes that use them, so I thought I’d experiment with something a little different.

Enter buckwheat.

It works perfectly in these granola bars, plus it’s a great source of fibre, which is great for our digestive tracts, cholesterol levels and blood sugar balance.

Look for raw, untoasted buckwheat groats – they have a nice, mild nutty taste. Toasted buckwheat, called ‘kasha’, has a much stronger flavour that some people find it off-putting.

I love the combination of coconut and chocolate, but feel free to substitute any add-ins you love – raisins, pecans, almonds, pumpkin seeds, cranberries, sunflower seeds, whatever! You won’t find a fruit or nut that won’t work in here, I promise.

Have you ever tried granola bars with a grain other than oats?

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5.0 from 1 reviews

Buckwheat Granola Bars
Prep time
Cook time
Total time
gluten-free, dairy-free, egg-free, soy-free, five ingredients or less
Recipe type: Snack
Serves: 8 to 10
  • 2 cups buckwheat groats (not toasted)
  • ½ cup cashew butter
  • ⅓ cup honey (or brown rice syrup for the vegans)
  • ¼ cup unsweetened shredded coconut
  • ¼ cup cacao nibs or chocolate chips
  1. Preheat the oven to 350 degrees F. Line an 8 x 8-inch baking pan with parchment paper.
  2. Put the buckwheat, coconut and cacao nibs into a large bowl and stir. In a small pot over low heat, gently melt the cashew butter and honey. When the mixture is melted, add it to the dry ingredients and mix well to ensure everything is incorporated.
  3. Press the mixture into the prepared pan (you may want to use wet hands to press it down evenly).
  4. Bake for 25 minutes. When the pan has cooled, stick it in the fridge for 15 minutes or so, then cut into squares or bars.
  5. Store in the fridge.


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12 Responses to Buckwheat Granola Bars

  1. thefoodery October 5, 2012 at 10:50 am #

    I have a bag of buckwheat groats that I haven’t touched for a while. I only used it for one recipe (raw cranberry-orange scones) but turning them into granola bars sounds awesome! I will give it a try and let you know how it turns out. :)

    • Sondi Bruner October 5, 2012 at 3:55 pm #

      Awesome! Keep me posted.

      • thefoodery October 5, 2012 at 6:31 pm #

        I used almond butter, dark agave, cacao AND chocolate chips! Most of the chips melted when I stirred in the almond butter/agave, I should have cooled it off a bit! I sampled it as soon as I took it out of the oven (the melted chocolate smelled like it was getting cooked pretty good, maybe 15 minutes would be okay?) I LOVE the crunch! Sooo much better than regular granola bars, can’t wait to experiment with different flavors! :D

        • Sondi Bruner October 5, 2012 at 11:23 pm #

          Wow, that was quick! lol Maybe use cacao nibs instead of the chocolate chips next time? They don’t melt, but still lend that chocolatey taste. I’m so happy you liked the recipe!

          • thefoodery October 6, 2012 at 4:23 am #

            I think I like it better with a larger chocolate chip ratio, haha! :D Sometimes I come across recipes that I like so much that I HAVE to try it ASAP! If ingredients aren’t on hand, I’ll buy them the next day. I want to leave a review as quickly as I can, mostly because I’m super excited about the food and I want to share my results with the blogger. I haven’t been making a lot of snacks lately, mostly because I’m doing a fitness program, but this is something that will help with my rice krispies cravings. Less sugar, and healthier! :)

  2. A Table in the Sun October 5, 2012 at 4:46 pm #

    I’m finally able to tolerate some grains, but I’m still not sure if my body likes them or not. That said, I am always in the market for a homemade snack bar. Living life on the go means that I must gear up with healthy food before I head out to the trail.

  3. Dana P. November 15, 2013 at 1:48 pm #

    I just tried this as an experiment. I didn’t trust that the raw buckwheat groats would soften by baking them, but I love the crisp result. Also, I tried it this first time without honey to keep it more alkaline. Instead I used coconut crystals and a little Stevia. (I will leave out the Stevia next time I make it for myself) Honey was obviously the ingredient to hold it together as bars. But it still made a very tasty granola which I will definitely make again. Next time I will make it with honey and see if my kids will eat it.

    • Sondi November 15, 2013 at 2:22 pm #

      You could try coconut syrup or brown rice syrup. Since they’re liquid, they’ll help hold the bars together.

  4. Dana P. November 15, 2013 at 6:06 pm #

    Thanks for the quick response. Seeing this was an old thread, I wasn’t sure it was still lovingly tended to. :) I think coconut syrup is made with high fructose corn syrup, at least the one that I saw was. From my studies, both of your suggestions would be acidic vs alkaline, which is how I like to choose ingredients. But you did spark an idea. I think I can make my own syrup with coconut crystals. Also, if I used melted coconut oil it will harden into bars in the fridge or freezer. Looks like I’ve decided on my next recipe to try. Again, thanks for the inspiration for all of this.

    • Sondi November 16, 2013 at 11:31 am #

      Coconut syrup is definitely not made with HFCS. What you saw was definitely healthwashing – a company trying to parade crap under a healthy banner. See if you can find this brand: http://www.coconutsecret.com/nectar2.html. It’s full of vitamins and minerals, is low GI and is not acidic. Brown rice syrup is mildly acidic. I would rather use honey, coconut syrup or maple syrup, as these sweeteners have nutritional value like vitamins, minerals, enzymes, etc. I think that’s valuable. Glad that you found some inspiration here!

  5. Dana P. November 15, 2013 at 6:07 pm #

    Oh, by the way, I also used almond butter verses peanut butter, a healthier alternative.

  6. Dana P. November 16, 2013 at 11:41 am #

    Well now that’s a different story. The crystals I use are by the same company. I didn’t know they had a syrup. I’ll definitely have to get some, thanks. Regarding the rice syrup, I go off of a different pH meter than most people do, as I’m an advocate of Dr. Robert Young who rates his differently. No biggie though, I have no doubt it’s healthier than most options.

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