Breakfast, Gluten-Free, Granola, Muesli, Recipes

Crunchy Honey-Buckwheat Muesli {gluten-free & nut-free and super delicious}

August 21, 2013

Yes, that’s right. I’m back with a new recipe.

My younger brother, Mo, inspired this creation. OK, that’s not entirely true since I’ve wanted to make this granola since June but he was the one who reminded me of my plan.

Buckwheat Muesli-4

Last week we did something we hadn’t done in a very long time. We went on a family excursion to the super market. Don’t get me wrong. Grocery shopping is something we do on an almost daily basis but it never ever involves my younger brother. Mo however was in desperate need of a new breakfast cereal and obviously didn’t trust my expertise enough to buy him something he would like. Anyhow, as we were strolling up and down the cereal aisle Mo kept picking up every single box. He analyzed the nutrition content and ingredient line for everything from Cocoa Krispies to Cinnamon Toast Crunch {he’s never resembled me more in his life} and came to the conclusion that most of the cereals are too high in sugar. He seriously asked: “Toni, how could you let me eat this crap all my life?” It’s not like I haven’t told him before that his sugary cereals aren’t the healthiest of choices but he just needed to see it for himself. We ended up buying a “healthy” granola and I promised him that I would make a muesli that was healthy-ish and delicious.

Muesli Collage

The recipe I present you today is very similar to the Eat Natural Buckwheat Muesli I ate in London every morning. It’s gluten and nut-free so it’s perfect for anyone with allergies or intolerances. I first heard of the muesli through one of my colleagues at work who raved about how delicious it was. I immediately studied the ingredients and came to the conclusion that it can’t really be that difficult to make the muesli at home. As with most things I like, the muesli is available in the UK and at some stores in Germany. But not in Austria. The food happens to be the main reason why I look forward to going back to Uni at the end of September.

Buckwheat Muesli-2

Whereas my colleagues at work like the muesli best with organic vanilla yoghurt, I {not so surprisingly} had it with a variety of different Chobani Greek yoghurts. Mo, on the other hand eats this home-made version with milk. It’s quite good either way.

Buckwheat Muesli-3

Crunchy Honey-Buckwheat Muesli

inspired by Eat Natural  Gluten-Free Toasted Muesli with Buckwheat


Dry ingredients:

  • 200g raw buckwheat
  • 80g sunflower seeds
  • 80g pumpkin seeds
  • 200g sultanas {alternatively  you can use 100g sultanas and 100g raisins}
  • ~ 1-2 handful coconut chips
  • 50g puffed rice {if available choose a brand that offers honey flavored puffed rice}
  • 25g flaxseeds
  • 1 tbsp. brown sugar
  • 1 tbsp. cinnamon

Wet ingredients:

  • 3-4 tbsp. honey
  • 30g coconut oil


  1. Preheat the oven to 160°C and line a baking sheet with parchment paper.
  2. Measure out the wet ingredients in small pot and add 1 tbsp. of brown sugar. Heat up until the coconut oil has dissolved and you get a syrup-like consistency. The syrup does not have to be boil. You may need to add 1 tbsp. of water to make the consistency more liquid. Add the end stir in 1 tbsp. of cinnamon. Set aside.
  3. In a separate large bowl, weigh out the buckwheat, sunflower, pumpkin and flaxseeds.
  4. Pour the honey-syrup into the bowl with the dry ingredients. Stir to cover completely. Then transfer onto the baking sheet. Spread out evenly. Bake for 30-35 minutes. Check on the granola about half-way through and stir to ensure even baking. Adjust the oven temperature if necessary.
  5. Add the coconut chips during the last 5 minutes of baking. Do not leave the coconut chips in the oven any longer than that, else they will burn.
  6. When the granola is fully baked, leave to cool completely. Stir occasionally to avoid clumping.
  7. While the granola is baking, weigh out the other ingredients {sultanas, puffed rice} in a large bowl and set aside.
  8. When the granola has cooled completely, add it to the rest of the dry ingredients and mix.
  9. Store in an airtight container.


Due to the fact that the honey-syrup in combination with the dried fruit creates a sticky consistency it might be possible that the muesli clumps. Therefore make sure to stir the muesli during the cooling process while still on the baking sheet. In addition, shake the container well in which you are storing the muesli before devouring to avoid any clumping.

Buckwheat Muesli

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  • Reply Bec G August 25, 2013 at 6:38 am

    Oooh yum. This looks delicious. I have to admit I like my cereal relatively sweet so I’d probably add a little honey to this but it looks absolutely amazing.

  • Reply MoonLight @ AWorldInMyOven August 26, 2013 at 6:38 pm

    Oh wauw, I really need to start making my own cereals for breakfast and this looks like the perfect one to start with.. I wonder where I’m going to find the buckwheat~

    • Reply Antonia August 26, 2013 at 7:04 pm

      Hi! You should definitely try making your own cereals, they are so much better than the bought version. I find buckwheat in 500g bags in our supermarket. But I know that they also sell them in organic grocery stores.

  • Reply elizabeth February 26, 2014 at 3:20 pm

    Is it the buckwheat groats? This look fantastic.

    • Reply Antonia February 26, 2014 at 4:09 pm

      Thanks 🙂 Yes exactly, it’s the groats!

  • Reply Paula July 18, 2015 at 3:47 am

    Thank you so much for this wonderful recipe! I studied in England last year and got hooked on the Eat Natural muesli, but I wasn’t able to find a good replacement once I got home. This recipe is the perfect replacement in my breakfast lineup (or midnight snack lineup, as it may be). I made it for the first time tonight and couldn’t be happier with the results. Thanks again!

  • Reply Sara February 1, 2017 at 12:50 pm

    Do you think it could be possible to turn this into bars? Can i add the puffs before going to the oven?

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