Vegetarian buckwheat granola with yoghurt

Vegetarian buckwheat granola with yoghurt: crunchy oven-baked granola made with buckwheat, sunflower seeds, honey and coconut oil, served with creamy natural yoghurt.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 350 kcal per serving
• Protein: 12 g
• Fat: 15 g
• Carbs: 42 g

Ingredients

• 150g buckwheat
• 50g sunflower seeds
• 3 tbsp honey
• 2 tbsp coconut oil
• 600g natural yoghurt
• 1 pinch of sea salt

Method

You’ll need: oven · baking tray · mixing bowl

1. Preheat the oven to 170 °C (150 °C fan) and line a baking tray with baking paper.
2. Mix the buckwheat, sunflower seeds and sea salt thoroughly in a bowl.
3. Gently melt the coconut oil, stir it into the honey and add the mixture to the dry ingredients. Mix until the buckwheat and sunflower seeds are evenly coated.
4. Spread the mixture out flat on the tray and bake at 170 °C for 12–15 min until golden brown. Turn the granola halfway through so it toasts evenly.
5. Leave the buckwheat granola to cool completely so it turns crunchy.
6. Spoon the natural yoghurt into bowls and top with the cooled granola.

Good to know

When mornings have to be quick, this is exactly the kind of recipe I like. Crunchy, gently sweet and pleasantly simple. With yoghurt, it becomes a breakfast that feels satisfying and unhurried.

Swaps

Sunflower seeds → pumpkin seeds (more magnesium, often a little stronger in flavour); honey → date paste (no refined sugar, a little more fibre); natural yoghurt → Greek yoghurt (more protein, creamier texture); coconut oil → ghee (buttery flavour, heat-stable for baking)

Allergens

Contains milk from the yoghurt; some people react to sunflower seeds. Suitable for children if they can chew the granola well; fine during pregnancy in normal kitchen amounts, as long as you use pasteurised yoghurt.