These are a riff on the Chocolate Buckwheat Granola Clusters I fell in love with this summer. I’ve made this recipe with both peanut butter and almond butter, and they came out equally delicious. I’m sure other nut butters like cashew or hazelnut would be amazing, too.

The biggest problem with this granola is that it’s a very efficient delivery device for caffeine due to the cacao nibs. I sorta tend to snack on this a lot, since it’s delicious and makes me super productive, but I need to remember to lay off it by late afternoon, or I’ll have trouble sleeping.

This cereal stores well for a couple of weeks, if you keep it dry and tightly covered. I’m planning to bring it with me on a trip to Arizona this week! It’ll make breakfasts and snacks super easy!

Print Recipe
Nut Butter Buckwheat Granola Clusters
Votes: 1
Rating: 5
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Vegan, Gluten-Free, Soy and Refined Sugar-Free

This granola is mildly sweet from banana, dates, and a little coconut sugar.
It's perfect with vegan yogurt, fruit, and a drizzle of maple syrup, if you want it sweeter.
6 cups
6 cups
  1. Preheat oven to 250F, and line a baking sheet with parchment. Give the parchment a spritz of spray oil, or oil lightly.
  2. In a large bowl, mix together the oats, buckwheat, coconut, salt and cacao nibs.
  3. In the jar of a blender, put the banana, water, chia, flax, peanut or almond butter, peanut butter powder, if using, dates, coconut sugar, coconut oil, extract, and cinnamon, if using. Blend until smooth. It will be the consistency of a very thick smoothie.
  4. Pour the contents of the blender into the dry ingredients (use a spatula to scrape it all out!), and mix well to combine (I usually start with a large spoon and end up using my hands). It will form a thick, sticky dough.
  5. Press the mixture evenly onto the prepared baking sheet, about ½" thick.
  6. Bake for 15 minutes. Use a spoon or fork to carefully break the mixture up into small clusters. Return to the oven and bake 15 minutes more, breaking up the granola again, if necessary.
  7. Return to the oven once again, and bake for another hour, stirring every 15 minutes, to be sure the granola is baking evenly and to prevent burning.
  8. Cool thoroughly. Transfer to an airtight container and store at room temperature.


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xo Julie & Kittee


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