Average: 1 (1 vote)
Active time
5 minutes
Total time
55 minutes
6 cups (24 servings)
Serving Size
1/4 cup

2 cups buckwheat

2 cups rolled oats

½ cup unsweetened shredded coconut

½ cup sliced almonds

½ cup sunflower seeds

⅓ cup maple syrup

2 tablespoons olive oil

½ teaspoon salt

1 cup chopped dried apricots

  1. Preheat oven to 300°F and line a baking sheet with parchment paper. 
  2. Combine all ingredients except the apricots in a large bowl, spread mixture onto baking sheet, and bake for 40-50 minutes, until golden. 
  3. Toss with dried apricots, then cool completely at room temperature before serving or storing.

An Oldways recipe, courtesy of Kelly Toups


Calories: 150
Total Fat: 6g
Saturated Fat: 1.5g
Sodium: 70g
Carbohydrate: 22g
Fiber: 3g
Total Sugar: 6g (Added Sugar: 3g)
Protein: 4g

Yield: 6 cups (24 servings)

Serving Size: 1/4 cup

How'd it Taste?

Laura Biron
This looks great and I especially love buckwheat. Should whole granulation buckwheat be used? Should it be cooked first? My concern is that the groats will be hard. Thank you, Laura
Dear Laura, we recommend using whole grain buckwheat. There is no need to cook it first. The grains are not rock hard, as a toasted wheat berry would be. Rather, they share the same pleasant bite as hazelnuts or almonds. You can learn more about our journey with "uncooked" buckwheat in this blog post: https://wholegrainscouncil.org/blog/2017/08/buckwheat-raw

Review this Recipe