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Buckwheat, spelt and pepita granola

Buckwheat, spelt and pepita granola

Total Time
40 min
10 min
30 min


Spelt flakes

1 cup(s), rolled (100g)

Pumpkin seeds (pepitas)

2 tbs, pepitas

Ground cinnamon

1 tsp

Maple syrup

2 tbs

Buckwheat, puffed

2 cup(s), (30g)

Shredded or desiccated coconut

20 g, (¼ cup), shredded


  1. Preheat oven to 150°C or 130°C fan-forced. Line a baking tray with baking paper.
  2. Combine spelt, pepitas, cinnamon and syrup in a large bowl. Spread mixture over prepared tray. Bake for 20 minutes, stirring halfway through cooking.
  3. Add buckwheat and coconut to tray and stir to combine. Bake for 10 minutes or until light golden and crisp. Cool.


SERVING SUGGESTION: Fresh raspberries and milk. TIPS: Store granola in an airtight container for up to 2 weeks. Rolled spelt flakes look like rolled oats and are made from pressed and rolled spelt grain. Puffed buckwheat looks similar to puffed wheat and has a nutty taste. They are both available from the health-food section of supermarkets or health-food stores. Add it: 2 tbs chopped almonds (contains nuts) with coconut in Step 3. Swap it: Rolled spelt flakes for traditional rolled oats.