We change up the traditional oat and nut combo with big flakes of fragrant, crispy coconut and starchy, nutty buckwheat groats. Look for blonde or pale-green groats; the toasted, chocolate-brown buckwheat can have a bitter flavor. You can also skip the buckwheat and add another 1⁄2 cup rolled oats. It’s amazing how little oil and sweetener you need (just 2 tablespoons each of oil and honey) to get beautifully browned granola. Let the sweetness come from fresh fruit or a drizzle of honey. Spoon over yogurt, sprinkle over fruit, or top a bowl of creamy overnight oats (recipe below).This recipe goes with: Blackberry-Citrus Granola Bowl

Hannah Klinger
Recipe by Cooking Light March 2017


Hector Manuel Sanchez

Recipe Summary

6 mins
36 mins
Serves 12 (serving size: about 1/3 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F.

  • Combine first 5 ingredients in a large bowl. Combine oil, honey, salt, and cinnamon in a bowl, stirring with a whisk. Add honey mixture to oat mixture; stir well to coat. Spread oat mixture in a single layer on a parchment paper-lined baking sheet. Bake at 375°F for 20 minutes or until golden, stirring once after 10 minutes. Cool completely.

Nutrition Facts

168 calories; fat 10.9g; saturated fat 2.9g; mono fat 4.6g; poly fat 2.8g; protein 5g; carbohydrates 15g; fiber 3g; cholesterol 0mg; iron 1mg; sodium 162mg; calcium 22mg; sugars 4g.