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?
(Looking for ways to eat healthy without spending a ton of cash? Check out my latest e-book about healthy eating on a budget.)
Buckwheat Granola Bars
gluten-free, dairy-free, egg-free, soy-free, five ingredients or less
2 cups buckwheat groats (not toasted)
1/2 cup cashew butter
1/3 cup honey (or brown rice syrup for the vegans)
1/4 cup unsweetened shredded coconut
1/4 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.
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.
Awesome! Keep me posted.
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!
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!
I think I like it better with a larger chocolate chip ratio, haha!
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! 
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.