Banana Maple Buckwheat Granola

When I think of the best adjectives to describe myself, “domestic” never really rises to the top of the list.  In fact, I’m not sure if it’s ever made the cut to be anywhere on the list.  Maybe it’s because I’ve never exactly enjoyed doing the dishes, maybe it’s because I eat all of the cookie batter before the oven has finished preheating, or maybe it’s because I can count the number of times I’ve made my bed on one hand.  Regardless, it’s time for me to do some list-restructuring.  Because I now make my own granola. Every Sunday.  While wearing a frilly apron.  And if granola-baking in an apron doesn’t say “damn, she’s domestic”, I’m just not sure what does.

Everyone loves granola… not just the earthy-crunchy-hippies or health fanatics, despite popular belief. In fact, I bet most of you can think back to more than one time in your life where something like this occurred:

You have a bag of granola sitting in front of you.  You reach in to grab a handful.  You eat the handful, telling yourself that just that one will suffice.  But for some reason, your hand just keeps venturing back into the bag for more.  You want so badly to stop – you know the serving size on the back probably isn’t “4 large handfuls” – but yet you simply cannot.  You might even close the bag, put it back in the cupboard, and walk away.  But for some reason, 50 seconds later, your hand has found itself back in the bag.  On one hand, you are so ashamed at your lack of self control, but on the other hand… sits a fist full of granola. And you aren’t even that mad about it.

Well, I’m sorry to say that you might find yourself in a similar situation after making this buckwheat granola.  But then again, I’m not even that sorry about it.


Banana Maple Buckwheat Granola


  • 2 cups Rolled Oats
  • 1 cup Buckwheat Groats
  • 3/4 cup Nuts (Almonds, Hazelnuts, Walnuts, etc.)
  • 3/4 cup Seeds (Pumpkin seeds, Sunflower seeds, etc.)
  • 1/2 cup Unsweetened Coconut Flakes
  • 1/3 cup of Dried Fruit (Dried cranberries, cherries, blueberries, etc.)
  • 1/4 cup Coconut Oil, melted
  • 1 Banana, frozen
  • 1/3 cup Maple Syrup (You can use honey or agave if you prefer)
  • 1 tsp Vanilla Extract
  • 1/4 tsp Sea Salt
  • 1/2 tsp Cinnamon


  1. Preheat oven to 300 degrees.
  2. Combine dry ingredients and spices (except dried fruit) in a large bowl and mix well.
  3. Microwave frozen banana for 30-45 seconds until it reaches a liquid-like consistency.
  4. In a small bowl, stir together banana, maple syrup, coconut oil, and vanilla extract.
  5. Pour liquid ingredients over dry ingredients and stir until coated evenly.
  6. Spread mixture onto lined baking pan (using two pans if necessary).
  7. Bake granola for about 30-40 minutes, until lightly browned.
  8. Remove from oven and let sit for 20 minutes.
  9. Break granola into whatever “clumpiness” you desire (for me – the clumpier, the better!) and mix in dried fruit.

Serving size: As much as you want, as many times as you want.

By mastering the art of granola-baking, my domestic journey now moves forward.  So hold on to your monogrammed sun hats! You never know what my next post could reveal.  Maybe I’ll be discussing my new favorite finger sandwich recipe. Or, maybe I’ll post a detailed tutorial on how to sew that frilly white apron I swear I don’t actually wear or own (….yet).



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