Clean Program Homemade Buckwheat Granola


For a family road trip a couple of months ago, I made the Buckwheat Granola from Clean Eats.  I won’t lie; I had to buy almost everything the recipe called for and it took a little effort to make it.  However, it made a very big batch of cleanse-friendly, vegan, best-I’ve-ever-had (literally!) granola.  I would highly recommend making this for a road trip or vacation where you know there won’t be many healthy options.  You can eat this granola like cereal with some almond milk, sprinkle it in your smoothie or yogurt, or just eat it by the handful.

| Buckwheat Granola | (makes 1/2 gallon)

  • 3 cups buckwheat groats, soaked for 2 hours, then rinsed in a strainer until the water runs clear
  • 1 1/2 cups raw pumpkin seeds, soaked overnight, drained and rinsed
  • 1 1/2 cups raw sunflower seeds, soaked overnight, drained and rinsed
  • 1 1/2 cups raw almonds, soaked overnight, drained and rinsed
  • 3 crisp apples
  • 1/4 cup mesquite meal
  • 1/4 cup ground cinnamon
  • 3/4 cup shredded, unsweetened coconut
  • 1 1/2 cups coconut nectar
  • 2 teaspoons sea salt




Soak the groats, seeds and nuts the night before you wish to prepare the recipe.  Once they are drained and rinsed, process them in several batches (I love my Vitamix, which is currently on sale, but you can also use a food processor).  Roughly pulse them to break them up, but stop before they are completely blended.  You don’t want them puréed, just roughly chopped.  Once all groats, seeds and nuts are processed, set aside in a bowl.

Wash and grate the apples (I roughly pulsed sliced apples instead), adding them to the groat, seed and nut mixture.  Stir to combine, then add the mesquite meal, cinnamon, coconut, coconut nectar and salt.  Combine thoroughly.

If you have a dehydrator, you can spread the mixture in a thin layer over the screens and dehydrate it at 200*F for 6-8 hours, or until crisp

If you do not have a dehydrator, preheat oven to 275*F.  Spread the mixture on to a parchment lined baking sheet or baking dish and bake it for 4-6 hours (mine took at least 6.5 hours), or until crisp.  Once crisp and cool, store the granola in an air-tight container.  It will keep several weeks.


All photos: Bette Walker