Cranberry Pistachio Buckwheat Granola

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This recipe is by Julie Morris from her “Superfood Snacks” cookbook. I am sharing it because this is the BEST granola I have ever tasted (including all homemade and store-bought). I pretty much eat it exclusively until I run out  – then I have to settle for store bought until I can make more. It has so much depth of flavor and uniqueness that it’s just all around addicting.


My favorite way to use granola is on top of a bowl of homemade yogurt loaded with fresh berries, but this stuff is exceptional enjoyed by the handful.

Cranberry Pistachio Buckwheat Granola

  • Servings: 16 (8 cups)
  • Difficulty: easy
  • Print


• 1/4 cup ground flaxseed powder (can use chia powder)
• 1/2 cup fresh orange juice
• 1 tsp fresh orange zest
• 1/2 cup coconut sugar, divided
• 1/2 tsp sea salt (I use Celtic sea salt)
• 3 cups rolled oats
• 1 cup buckwheat groats
• 1/4 cup lucuma powder
• 1 cup shelled, unsalted pistachios, chopped
• 1 cup dried cranberries (juice-sweetened preferred)
• 3 tbs cacao nibs
• 1/3 cup coconut oil, melted
• 2 tbsp yacon syrup or maple syrup


  1. Preheat the oven to 350°. Line a baking sheet with a silicone mat or parchment paper (I use bare cast iron).
  2. In a small bowl, combine the flaxseed powder, orange juice, orange zest, 1/4 cup coconut sugar & sea salt. Mix very well, and let sit for 15 minutes to form a gel.
  3. In a large bowl, mix together the oats, buckwheat groats, lucuma powder, pistachios, cranberries, cacao nibs & remaining 1/4c coconut sugar.
  4. Stir the melted coconut oil and the yacon syrup into the gelled flaxseed mixture.
  5. Pour the wet ingredients into the bowl of dry ingredients. Fold to combine.
  6. Spread the mixture into an even layer on the prepared backing sheet, and use the b back of a spatula to flatten and compact.
  7. Bake for 15 minutes. Remove from the oven and use a spatula to flip over the granola in large chunks. Continue baking for an additional 10-15 minutes, tossing the granola every few minutes, until it is crispy-looking and golden.
  8. Remove from the oven and let cool on the baking pan for several minutes (it will continue to get crunchier as it cools).
  9. When fully cooled, granola is ready to be enjoyed. To store, transfer granola to an airtight container, where it will keep for several weeks.


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If you love this recipe, don’t forget to get your hands on Julie Morris’ “Superfood Snacks” book (I’m not getting paid to promote this! I love her!)

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