Pumpkin Spice Buckwheat Granola

Pumpkin Spice Buckwheat Granola

This gluten-free granola recipe is simple, delicious and full of fall flavor! It also features my favorite ingredient for some added crunch – buckwheat!


Happy Fall! I am sooooo excited. Not only am thrilled because I just love the fall season (here in Florida fall means maybe we’ll see cooler temperatures once or twice in the next couple months!), but this year we’re expecting our first baby in the fall! To say I am excited is an understatement. I can’t wait to meet this baby girl!

Anyway, since I have no other option but to wait, what better recipe to kick off my favorite season than with my current favorite gluten free granola recipe – Pumpkin Spice Buckwheat Granola! This is so simple and so good. I’ve shared this granola with several friends, coworkers, and family and have heard rave reviews in response! I’m already ready to make another batch before my current one runs out, so I’ll not have to be without!


Now I know what some of you are probably thinking – wait, how is this a gluten free recipe when it has buckwheat? Isn’t buckwheat….wheat? It’s definitely easy to think that (I used to!), but that’s not the case at all! Buckwheat is from a totally separate botanical family from wheat and buckwheat is actually derived from the seeds of a flowering plant. Fun fact: it’s actually more closely related to rhubarb than it is to wheat. It’s also a great source of fiber and protein.

I have been a huge fan of adding some buckwheat to my granola recipes for years, because it adds just the best light and crunchy texture. It’s nice too, because I don’t have to worry about adding a lot of oil to the recipe to make it more crispy and crunchy – it’s naturally that way!


As far as the recipe itself, it’s pretty easy to through together. A couple tips:

  • I like to use a rimmed baking sheet. That way when I remove the granola briefly during baking to stir it and promote more even browning, I’m less likely to stir granola off the baking sheet. 😉
  • Don’t worry if the granola doesn’t feel too crisp and crunchy when you first remove it from the oven. As you allow it to cool it will get a bit crunchier.
  • With any granola recipe, I like to stir my dried fruit in at the end after removing from the oven. I find that baking the granola with the dried fruit already combined can sometimes lead to fruit pieces that are too hard and less enjoyable.

We’ve been snacking on it as is or with some Greek yogurt or milk, and have thrown it on top of some smoothie bowls, too. Let me know what you are your family think of it!

Pumpkin Spice Buckwheat Granola

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  • 2 cups oats, old-fashioned and gluten free
  • 1 cup hulled buckwheat groats
  • 1/2 cup pepitas (pumpkin seeds)
  • 1/4 cup ground flax seed
  • 1/2 cup pumpkin puree
  • 1/4 cup pure maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 cup dried cranberries


Preheat oven to 350 degrees F.

Evenly combine the dry ingredients (oats, buckwheat, pepitas, flax).

Mix wet ingredients (pumpkin, maple syrup, spices) and pour over the dry ingredients. Stir until evenly combined and pour granola onto baking sheet.

Bake for 30 minutes, stirring the mixture a couple times throughout to promote even browning.

Once granola is removed from oven, stir in dried cranberries and allow to cool completely.



Source: http://www.celiac.com/articles/23441/1/Is-Buckwheat-Flour-Really-Gluten-Free/Page1.html

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