High-Protein Buckwheat Granola

Fruit-sweetened, crunchy, and packed with whole-food goodness.

This is one of my favorite homemade granolas—not just because it’s delicious, but because it makes a huge batch that’s perfect for meal prep, gifting, or snacking straight from the jar (no judgment). It’s totally oil-free, naturally sweetened with fruit, and full of fiber, healthy fats, and crunch. 

Wet Ingredients (blend these first):

• 1 apple (cored)

• 5 Medjool dates (pitted)

• 1 Tbsp chia seeds

• 1 Tbsp flax seeds

• 2 tsp cinnamon

• 2 tsp vanilla extract

• 1 cup water

• ¼ cup almond butter

Add all wet ingredients to a high-speed blender and blend until smooth.

Dry Ingredients (mix in a large bowl):

• 2 cups raw buckwheat groats

• 1 cup rolled oats

• 1 cup pumpkin seeds

• 1 cup sunflower seeds

• ¼ cup ground flax seed

• 1 cup date sugar

• 1 cup raisins

• 1 cup dried fruit of choice (like chopped apricots, figs, or cranberries)

 Instructions:

1. Preheat your oven to 350°F (175°C) (see below if dehydrating!).

   1. Want to take it to the next level?
      Skip the oven and use a dehydrator instead for a raw, extra-crunchy version! Just spread the mixture evenly on dehydrator trays and dry at 115°F for 12–18 hours, or until fully crisp. It preserves more nutrients and gives you that satisfying granola crunch without baking.

2. In a large bowl, combine all dry ingredients.

3. Pour in the blended wet mixture and mix well until everything is evenly coated.

4. Spread the mixture onto a parchment-lined baking sheet (or two).

5. Bake for 30 minutes, stirring halfway through to prevent burning and help it crisp up evenly.

6. Let cool completely—granola will get crispier as it cools.

 Storage Tips:

Store in an airtight container at room temperature for up to 2 weeks, or freeze for longer storage.

Pro Tip:

This recipe makes a lot—perfect if you want to prep ahead or share, but if you’re short on space or just want to test it out, feel free to halve the recipe.

Enjoy it on smoothie bowls, yogurt, chia pudding, or straight from the jar by the handful (it’s that good).

XOXO,

Dr. Cara Fuhrman <3