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Soft Buckwheat Granola Bars

It's time for a recipe using buckwheat. If you missed last weeks post on buckwheat, you can check it out here: Great Grains: Buckwheat

Soft Buckwheat Granola Bars

There are tons of great granola recipes out there that use buckwheat. And why not? It makes a crunchy delicious addition and it's healthy. Granola was definitely on my mind, but I thought it would be fun to try something a little different and create a recipe for a good soft, chewy granola bar instead. I'm not very fond of certain store bought bars that are so called 'healthy' when they have something like a bucket of sugar in them. Yik!

Granola Bar Recipe

These buckwheat granola bars are thick and soft, unlike some bars that are hard and hurt your teeth to chew. I much prefer soft bars that are fabulously dense. Think larabars + Cliff Bars. They are sweetened with local Dickey Bee honey and juicy raisins. The addition of buckwheat groats add a nice little crunch to the texture too.

Buckwheat Recipes

The nice thing about this recipe is that the ingredients are flexible. For example, you can substitute maple syrup for honey if you wish. If you don't like peanut butter *gasp* you can use any nut butter you like, including sun butter. If you're sensitive to gluten and wheat be sure to use certified gluten free oats.

Using Buckwheat Flour

Who doesn't love a good pick me up snack in the middle of the day. Something to get you from lunch to dinner. These will surely keep you energized. They're the perfect grab-and-go snack.

Buckwheat Granola Bars

Soft Buckwheat Granola Bars {Gluten Free & Vegetarian}

(makes 9 - 2" x 2" squares)

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  • 1 1/3 cup rolled oats
  • 2/3 cup buckwheat flour (ground from raw buckwheat groats. Not kasha.)
  • 1 1/2 tsp ground cinnamon
  • 1/4 cup honey
  • 1/2 cup raisins
  • 1/2 cup + 1 tbsp natural peanut butter (135 grams)
  • 2 tbsp coconut butter
  • 2 tbsp water


  1. Preheat oven to 350*F. Line an 8" x 8" baking pan with parchment paper. Allow the parchment to drape over either side of the pan for easy lifting.
  2. First, use a food processor (or coffee grinder) to grind the raw buckwheat groats into flour.
  3. In a large mixing bowl, stir together all dry ingredients excluding the raisins.
  4. Warm the honey, peanut butter, and coconut butter in a small saucepan on medium heat, stirring until smooth and melty. Remove from heat. Stir into the dry ingredients and mix well.
  5. Stir in raisins.
  6. Press firmly into prepared pan.
  7. Bake for 10 minutes. Remove from oven and let cool the bars cool in the pan for 10 minutes. Then place the pan in the fridge to let them set and finish cooling.
  8. Cut into bars. Store them at room temperature in an airtight container or wrap individually for grab-and-go convenience.

Healthy Buckwheat Granola Bar Snacks

Related Buckwheat recipes:

Choc-a-lot Chip Cookies

Chocolate Chip Cookies

What's your favourite type of granola bar? Soft or hard?

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Reader Comments (4)

Can I use coconut oil instead of coconut butter?
January 4, 2015 | Unregistered CommenterLindsay
@Lindsay - Yes, coconut oil will work just fine. Coconut oil works well for recipes that call for melted or soft butter/ coconut butter. I find that the main difference between the two is that coconut oil will go from rock-hard to liquid much more quickly than coconut butter when it is warmed. Enjoy!
January 4, 2015 | Registered CommenterJennifer
Hi. I don't see how the water, listed in the ingredients, is used.
January 17, 2015 | Unregistered CommenterKatherine
@Katherine - Sorry about that. Thanks for bringing it to my attention. The 2 tablespoons of water are to be added after stirring the warm honey/peanut butter mixture into the dry ingredients. You only need to add the water if you find the mixture to be too dry. Otherwise it can be omitted.
January 17, 2015 | Registered CommenterJennifer

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