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.
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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- 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
- Preheat the oven to 350 degrees F. Line an 8 x 8-inch baking pan with parchment paper.
- 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.
- Press the mixture into the prepared pan (you may want to use wet hands to press it down evenly).
- 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.
- Store in the fridge.