Maple Tahini Coconut Buckwheat Granola
& the formula for perfect, use-what-you-have granola
A flexible granola recipe for when you’re craving something crunchy, salty-sweet, and snack-worthy—without a special grocery run.
I’m a big believer in cooking with what’s already in the cupboard. This batch was born from a quick pantry sweep: buckwheat, puffed quinoa, sunflower seeds, coconut, tahini, maple, flax, cacao nibs, and a handful of dried cranberries.
The best part? Think of this as a formula rather than a rule book. Swap oats or spelt flakes for buckwheat, almond butter for tahini, honey for maple—whatever you’ve got works. The ratio guide below makes it easy.
Ingredients —
1 ½ cups buckwheat groats
1/2 cup puffed quinoa
1/2 cup unsweetened shredded coconut
1/2 cup sunflower seeds
2 tbsp ground flax seeds
1/4 cup cacao nibs (stir in after baking)
1/4 cup dried cranberries (stir in after baking)
4 medjool dates (stir in after baking)
Wet mix
½ cup maple syrup (or any liquid sweetener)
1/3 cup tahini (or any nut/seed butter) 1/3
Pinch of salt
½ tsp cinnamon (optional)
½ tsp vanilla extract (optional)
Directions —
Pre-heat oven to 325 °F / 165 °C and line a baking sheet with parchment.
In a large bowl, combine all dry ingredients except cranberries and cacao nibs.
Stir maple syrup, tahini, salt, and optional spices together until smooth (warm slightly if needed).
Pour wet mix over dry; stir until everything is coated.
Spread onto the baking sheet in an even layer.
Bake 25–30 min, stirring 3-4 times, until golden (or just once if you like bigger clusters).
Cool completely—it crisps as it cools—then fold in cranberries and cacao nibs. Store in an airtight jar for up to three weeks.
The Granola Formula (Makes About 3 Cups)
This is the flexible ratio I follow every time — just swap in what you have.
Base – 1 ½ cups
Use rolled oats, buckwheat or spelt flakes (or a mix).
Nuts & Seeds – 1/2 cup
Add nuts (like almonds, pecans, walnuts) or seeds (like sunflower, pumpkin, sesame). If you're nut-free, go all seeds.
Bulk / Flair – 1/2 cup
This is where you add texture. Think shredded coconut, puffed quinoa, extra seeds, or more of your base.
Sweetener – 1/2 cup
Any liquid sweetener works: maple syrup, honey, brown rice syrup, or coconut nectar.
Fat / Binder –1/3 cup
Use tahini, almond butter, peanut butter, or another nut/seed butter. You can also sub 2 tbsp of neutral oil (like olive, avocado, or coconut).
Seasoning – to taste
Don’t skip the salt! You can also add cinnamon, cardamom, citrus zest, or vanilla extract.
After-Bake Add-Ins – 1/4 to 1/2 cup
Think dried fruit (cranberries, apricots, dates), cacao nibs, chocolate chunks, or freeze-dried berries. Add these after baking so they don’t burn.
Stick to the proportions, switch up the parts, and you’ll nail a fresh batch every time, no matter what’s in the pantry.
Happy granola-making!!!!
— ciao xx