Today – as I announced in the previous post – I’ll be sharing the recipe for my Apple Cinnamon Buckwheat Granola, which I developed and prepared at the event for the brand Kneipp in Austria a few weeks ago. 

Buchweizen Granola Apfel-Zimt1 Buchweizen Granola Apfel-Zimt2

What I like most about this granola is how well the earthiness of the buckwheat complements the sweet-tart apples and fragrant cinnamon! If you haven’t tried a buckwheat granola yet, I can’t recommend it enough. I enjoy this one for breakfast pretty regularly.

Apple Cinnamon Buckwheat Granola (Gluten- and Sugar-Free)

Rezept drucken
Rezept drucken
approx. 350 g
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 30 minutes
  • 60 g dried apples unsulfured
  • 50 g almonds
  • 150 g buckwheat*
  • 50 g shredded coconut*
  • 1 tsp Ceylon cinnamon*
  • 2 tbsp coconut blossom syrup*
  • 50 g coconut oil*
  1. Preheat oven to 175°C (top and bottom heat).
  2. Chop dried apples and almonds into small pieces. Combine with buckwheat and shredded coconut in a bowl. Add cinnamon and coconut syrup and mix.
  3. In a small saucepan, heat coconut oil over low heat until it liquefies. Add liquid coconut oil to remaining ingredients and mix.
  4. Spread granola out over a baking tray lined with baking paper. Bake in preheated oven (middle rack) for 15 minutes, turning once halfway through. Remove and let cool.
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If you’d prefer your granola to be free of all added sweeteners, simply leave out the coconut blossom syrup and add two tablespoons of coconut oil instead.

As you can see in the photo above, I whipped up a Strawberry Smoothie Bowl with some buckwheat granola. For one serving, just blend 150 g of strawberries, a chopped banana, and 80 ml of almond milk. Pour into a bowl and top with granola – enjoy!


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