Buckwheat Granola Bars
I’ve always found oat granola bars a bit stodgy and heavy, even though oats have plenty of great health benefits. Recently, though, I discovered a grain that perfectly balances the soft density of oats with a crisp, crunchy texture: buckwheat. It also complements oats’ soluble fibre with its own insoluble fibre, creating a nice balance for digestion.
Buckwheat is fantastic for gut health, too, because it contains resistant starch, a type of starch that feeds the good bacteria in your gut by passing through the small intestine undigested and fermenting in the large intestine. (Fun fact: you can actually build resistant starch in your pasta by heating it, cooling it, and then reheating it!)
Both oats and buckwheat are rich in fibre, which is great for most people, but remember, every body is different.
I’m also aware that using buckwheat in this way might be a little unconventional, and I really appreciate that it has a rich cultural history. I certainly don’t want to overlook that!
Customise Your Bars
This recipe is super flexible, here are a few ideas for making it your own:
• Add protein powder for a muscle-supporting boost (reduce the oats slightly to balance).
• Stir in cocoa powder or chocolate chunks for an indulgent twist.
• Try orange zest, cranberries, and cardamom for a festive, Christmas-y version.
• Swap out spices, nuts, nut butters, or flavourings to suit your taste.
• To make these vegan, simply omit the egg white - it just helps to bind the mixture.
Buckwheat Granola Bar Recipe
Ingredients
Dry ingredients
• 200g buckwheat
• 100g oats
• 10g chia seeds
• 70g mixed nuts, lightly chopped
• 1 tsp cinnamon
• 1 tsp mixed spice
• A good pinch of salt
Wet ingredients
• 100g dried apricots
• 40g dates
• 1 egg white
• 1½ tbsp almond butter
• 50g maple syrup
• 1 tsp vanilla
• 1 tbsp light olive oil
Topping
200g dark chocolate
1tsp coconut oil (optional)
Flaky sea salt
Method
1. Preheat the oven to 180°C (fan) and grease and line a 20×30cm baking tin.
2. Combine all dry ingredients in a large bowl and stir.
3. Chop the apricots and dates into chunks (kitchen scissors work well!) and place them in a small bowl. Cover with boiling water to rehydrate and let soak for about 5 minutes.
4. Blend all wet ingredients into a smooth purée.
5. Mix the wet purée into the dry ingredients until every grain is coated. The mixture should be moist but not sloppy.
• If it looks dry, add a touch more oil, nut butter, or syrup.
• If it’s too wet, add a bit more oats.
6. Press the mixture firmly into the lined tin with a spatula.
7. Bake in the centre of the oven for about 20 minutes, turning the tray halfway through. The bars are ready when the edges are golden and the top is just beginning to catch.
8. Cool completely in the tin.
9. Melt 200g dark chocolate with 1 tsp coconut oil (optional) using a bain-marie: set the bowl over simmering water, ensuring it doesn’t touch the surface.
• For a glossy, crackable top, remove from heat when just a few chunks remain and stir until smooth.
10. Pour the melted chocolate evenly over the bars, spreading to the edges. Sprinkle with flaky sea salt if you like, then refrigerate to set.
11. Slice after about 4 hours into 12 bars (or whatever size you prefer).
These keep well for about a week and a half in an airtight container, though honestly, they rarely last that long!
