Buckwheat and Cranberry Granola Bars


Preparation info

  • Difficulty


  • Makes about


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This is adapted from a brilliant health food blog that my mum and I follow, called ‘Clean Eats’. There is quite a long list of ingredients, but the recipe can easily be doubled and the extra granola bars frozen until needed.

Preparation time 10 minutes
Baking time 30–40 minutes


What you’ll Need

  • 1 Tbsp chia seeds
  • ½ cup dried cranberries (preferably without added sugar)
  • ¼ cup coconut oil, warmed until liquid
  • ¼ cup preferred nut butter or peanut butter
  • ½ cup coconut sugar (or honey or rice malt syrup)
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground allspice
  • 1 cup buckwheat flour
  • ½ cup oats (certified gluten free if necessary)
  • ½ cup almond flour
  • ¼ cup coconut flour
  • ¼ cup mixed seeds


What to do

  1. Preheat the oven to 180 °C. Grease and line a 20 cm × 20 cm shallow baking tray.
  2. Grind the chia seeds in a coffee grinder or pestle and mortar and soak in 3 Tbsp water until it forms a thick, sticky paste (this will bind the granola bars together and add extra nutrients and fibre). Set aside.
  3. Soak the cranberries in a little hot water for a few minutes and then drain and set aside.
  4. Place the remaining ingredients in a food processor and pulse until combined. Add the chia seed paste and cranberries, and about ¼ cup water to help bring the mixture together, and mix again until everything is well incorporated.
  5. Press the mixture into the baking tray, smooth out with the back of a tablespoon and bake for 30–40 minutes, or until golden and fragrant. Remove, allow to cool for a few minutes, cut into squares and then transfer to a cooling rack. Once cool, store in an airtight container for up to two weeks. Extras can be frozen for up to two months.