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Buckwheat, Cherry & Walnut Granola

With a combination of California walnuts, sour cherries and buckwheat, this homemade granola packs a flavourful punch that will put shop-bought alternatives to shame. Prep ahead and store in an airtight jar for a delicious breakfast option.

Nutritional info

836 kJ Energy
200 kcal Energy
10.1 g Fat
4.5 g Sat.fats
24.5 g Carbs
6.1 g Tot.Sugars
2.2 g Fibre
3.8 g Protein
0.01 g Salt



  • 230g buckwheat groats
  • 90ml coconut oil
  • 40g cocoa powder
  • 120ml maple syrup
  • Pinch of salt
  • 230g oats
  • 100g California walnuts, roughly chopped
  • 30g sunflower seeds
  • 30g pumpkin seeds
  • 100g sour cherries


  1. Preheat the oven to 180°C.
  2. Place the buckwheat groats into a large dry frying pan over a medium heat and toast for 6-8 minutes, or until the grains are lightly toasted and golden.
  3. In a small pan melt the coconut oil over a low heat until clear and liquid. Stir in the cocoa powder, maple syrup and salt.
  4. Mix together the oats, groats, walnuts, sunflower seeds, pumpkin seeds and sour cherries in a large bowl. Pour over the melted coconut oil mixture and stir well to coat.
  5. Spread out in a thin layer onto 1 or 2 baking trays lined with baking parchment and toast in the oven for 15-20 minutes, or until dried and forming clusters.
  6. Leave to cool and pour into an airtight storage jar to store.