Toasted Coconut + Dark Chocolate Buckwheat Granola

Yesterday morning Richard and I packed up some cinnamon bread loaf and biked over to the mountain for a quick walk up and around. It was so beautiful. The trees are just beginning to turn and the air has that crisp catch to it, where you can almost see your breath as you exhale. I love just walking, no real purpose or place to be, just a stroll with someone whose company you love and it all flows so naturally. Richard and I always agree that we have the most interesting conversations/ new ideas while we’re walking places together. There is some magic in the slowness of it all, in the lack of destinations and time commitments.

Toasted Coconut + Dark Chocolate Buckwheat Granola

Even though I know that I am the happiest outdoors walking around and moving my body, I seem to have gotten caught in the trap of almost entire days inside the apartment. I really HATE the feeling of realizing it’s 8 pm and I’ve only left the house once to go grab some groceries or walk around the block. I think because I am taking fewer classes I rarely have a specific reason to leave the house each day, which somehow morphs into not leaving at all. UGH. Any tips? What do you do as motivation/ reminders to get up and moving?

Our walk this morning made me even more excited for this coming weekend (talked about in this post). We are going to spend all day just exploring and hiking trails, hopefully cozying up with some hot drinks and warm blankets in the evening.

I have my first exam of the semester on Friday (in nutrition), but I do think my obsessive flash-card-making project has paid off. It’s funny to be writing a multiple-choice exam because really the only exams I’ve taken so far are English exams which involve reading response and analysis type questions. Anyways, wish me luck!

This granola! Well, let me say first that I am so surprised that this is the first granola recipe I’ve ever shared. I will be honest and say that while I love (LOVE) granola, I am very much a steel-cut oat in the morning type person. I really need my big bowl of warm, cinnamon and tahini-filled steel-cut oats to start the day off right.

This is definitely a breakfast recipe, but it is also a mid-afternoon snack recipe, and ALSO an after-dinner treat recipe (and possibly even a wake-up at 3 am and need some chocolate type recipe). Catch my drift? Personally, I love a sweet granola snack sometime around mid-afternoon when I start to lose energy. Richard on the other hand will scarf a bowl of this chocolatey goodness with his morning mug of coffee, so really to each their own 🙂

I was feeling a little uninspired, this past week and I couldn’t really decide what to make for the blog. Then somehow, as ideas are want to do, this little recipe popped into my mind fully formed. I think it went something like Richard asking me to pick him up pears from the grocery store and then it all sort of tumbled into my brain with the chocolate a last-minute (but NECESSARY) addition.

Anyways, enough rambling. What I am really saying is that this is a fairly inexpensive and completely satisfyingly delicious granola recipe. It’s hard to beat the toasted coconut and chocolate combo, and with crispy maple roasted oats and buckwheat groats, I think it’s fair to say this is a keeper.

Toasted Coconut + Dark Chocolate Buckwheat Granola

Makes approximately 3 1/2 – 4 cups

I love to eat this granola with a good splash of cashew milk and some sliced pears, but really any sort of plant milk/ fruit combination will be good here. I can definitely see getting down with some vegan coconut yogurt and sliced plums

Toasted Coconut + Dark Chocolate Buckwheat Granola

Toasted Coconut + Dark Chocolate Buckwheat Granola

Print Recipe
By Serves: 4 Prep Time: 15 Minutes Cooking Time: 20-25 Minutes


  • 2 cups rolled oats
  • 1 cup buckwheat groats
  • 1/2 cup coconut flakes
  • 1/2 cup pumpkin seeds
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of salt
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil
  • 50g chopped dark chocolate (half of a regular chocolate bar)



Preheat the oven to 300. Line a large baking sheet with parchment paper and set aside.


In a large bowl mix together the oats, buckwheat, coconut flakes, pumpkin seeds, cinnamon, nutmeg, and salt. Add the maple syrup and coconut oil to a small saucepan and put it on over medium heat, stirring until just melted. Remove from heat and pour into the bowl of dry ingredients. Mix together until incorporated and spread granola mix evenly onto the baking sheet.


Bake for 30 – 35 minutes until golden brown, stirring halfway through. Let cool for about 15 minutes before adding in the chopped chocolate. I like to add the chocolate while the granola is still slightly warm so that it melts onto the oats and buckwheat, but if you prefer separate pieces of chocolate you can wait until it cools completely.


Should keep in an airtight container at room temperature for about two weeks – it can last longer but it won’t stay as fresh (ANDDD lets be real, there is NO WAY it will possibly last that long without being eaten (!!!) ).

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