Oil-free Banana Buckwheat Granola

Jar of buckwheat granola next to ripe bananas and baking sheet

Making granola at home is so much easier than it may seem! Plus, this banana buckwheat granola gives you another way to use up those SUPER ripe bananas (that’s not bread).

Jar of granola next to ingredients and baking sheet with text "Oil-free Banana Buckwheat Granola"

Making homemade granola for the first time about 6 years ago was a revelation, for me. So, so easy, and really, you can make it with whatever you have in your pantry, most of the time! And while many granola recipes call for oats, I’ve found that buckwheat is my favorite base grain.

I’ve had people ask me in the past if the buckwheat ends up as crunchy in the end product as it is when eaten raw, and I’d say no. It softens a tad from the binding mixture, but stays firm enough for a nice crunchiness that many grains don’t offer.

Buckwheat, banana, pepitas, dates, and other ingredients laid out on a cutting board

Of course, a lot of the other ingredients here can be switched out with whatever seeds or sweeteners that you have on hand, so let’s get to those substitutions and tips!

Ingredient Substitutions + Tips

  • Overripe banana – Make sure to use a REALLY ripe banana for this granola, as it imparts the best flavor and helps rely less on the agave nectar to sweeten the mixture.
  • Almond butter – If you have a nut allergy, you can use sunflower butter in place of the almond butter. No nut allergy? Peanut butter also works great!
  • Agave nectar – basically any similar liquid sweetener will work here, ie. maple syrup, brown rice syrup, etc.
  • Raw buckwheat groats – as mentioned before, these are my favorite texture-wise in granola, but if you can’t find them near you, rolled oats will also work. BUT, you will have to extend the baking time by 5 to 10 minutes, to get a better texture.
  • Raw pepitas – raw sunflower seeds will also work here, or any whole, raw seed. I don’t suggest toasted seeds as they may burn.
  • Quick cooking oats – for a completely gluten-free version you can use quinoa flakes (found in most natural foods stores).
  • Diced dates – I love the caramel-like flavor these bring to this recipe, but you can use pretty much any other dried fruit in place of them, like raisins, dried cranberries, or diced dried apples.
  • Ground flaxseed – chia seeds will also work, as this is for binding.
Image collage of mixing and stirring granola

Granola Serving Suggestions

While you can eat this granola on its own, as a snack – I do it all the time – but I thought I’d share some other ideas in case you’re in need! My favorite way to enjoy granola is on top of plain, non-dairy yogurt, with chopped fresh fruit (or fresh berries) and a drizzle of agave or maple syrup.

Other delightful ways are over Tangerine Chia Pudding, or on top of a Chocolate Sesame Smoothie or PB&J Oatmeal! Otherwise, it does make a good snack for a meal plan.

Buckwheat granola on baking sheet with silpat after baking
Jar of buckwheat granola next to ripe bananas and baking sheet

Oil-free Banana Buckwheat Granola

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Making granola at home is so much easier than it may seem! Plus, this banana buckwheat granola gives you another way to use up those SUPER ripe bananas.

Ingredients

  • 1 very ripe banana, mashed
  • 1/3 cup (83 g) smooth almond butter
  • 1/3 cup (80 ml) agave nectar
  • 2 teaspoons vanilla extract
  • 1 1/2 cups (276 g) raw buckwheat groats
  • 3/4 cup (102 g) raw pepitas
  • 1/2 cup (46 g) quick-cooking oats
  • 4 large, pitted dates, diced
  • 3 tablespoons (21 g) ground flaxseed
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon coarse salt

Instructions

    1. Preheat oven to 350 degrees, and line a large baking sheet with parchment paper or a silicone baking mat.
    2. In a large bowl, whisk together banana, almond butter, agave nectar, and vanilla extract until smooth. Then, add buckwheat groats, pepitas, oats, dates, flaxseed, cinnamon, ginger, and salt to the bowl. Fold together until mixed completely, with no dry spots.
    3. Spread mixture out on baking sheet and bake for 15 minutes, then using a spatula, flip granola over and bake for another 4 to 5 minutes. The edges should be golden, when done.
    4. Place baking sheet on a cooling rack and cool for 10 minutes before eating. If you plan on keeping it in a sealed jar, wait 1 hour before breaking it up into pieces and transferring it, as to let as much moisture as possible evaporate. Enjoy over yogurt, with fresh fruit, or on a smoothie bowl!

Notes

  • Almond butter - can also use sunflower butter or peanut butter.
  • Agave nectar - any similar liquid sweetener will work here, ie. maple syrup, brown rice syrup, etc.
  • Raw buckwheat groats - rolled oats will also work. BUT, you will have to extend the baking time by 5 to 10 minutes, to get a better texture.
  • Raw pepitas - raw sunflower seeds will also work here, or any whole, raw seed. I don't suggest toasted seeds as they may burn.
  • Quick cooking oats - for a completely gluten-free version you can use quinoa flakes (found in most natural foods stores).
  • Diced dates - you can use pretty much any other dried fruit in place of them, like raisins, dried cranberries, or diced dried apples.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 155Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 137mgCarbohydrates: 18gFiber: 4gSugar: 5gProtein: 6g

The nutrition information is calculated by a plug-in, and isn't always accurate. Please calculate your own with the products that you use, as it will be different for everyone.

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Jar of buckwheat granola next to ripe bananas and baking sheet

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