Blueberry Almond Buckwheat Granola

  • 2 tablespoons amaranth
  • 2 cups buckwheat groats
  • 1 cup sliced almonds
  • 3 tablespoons chia seeds
  • 1 teaspoon cardamom
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 vanilla bean pod, scraped
  • 4 tablespoons coconut oil, melted
  • 3 tablespoons maple syrup
  • 1 cup dried blueberries
  1. Preheat oven to 350ºF.
  2. Heat a stainless steel saucepan over medium-high heat. Add in the amaranth, cover, and pop for 10-20 seconds while continuously shaking the pan. Remove from heat and uncover.
  3. In a medium bowl, add the popped amaranth, buckwheat groats, sliced almonds, chia seeds, cardamom, ginger, salt, and the vanilla bean seeds. Stir to combine.
  4. Mix together the coconut oil and maple syrup. Pour over the granola mixture. Toss until all pieces are evenly coated.
  5. Pour the granola mixture out onto a lined baking sheet in a single layer. Bake for 20-25 minutes, stirring at the halfway point, until granola is golden brown. Remove from oven and immediately stir in the dried blueberries.
  6. Allow to cool. Store in an airtight container until ready to use. Serve with milk, over yogurt, as a trail mix, or on top of smoothie bowls.
Author: Shaina Olmanson
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Recipe by Food for My Family at