Pecan, Buckwheat, Coconut and Date Granola | Gluten Free

I think our granola jar is going to be empty very, very soon. I can’t get enough of this spicy, honey, crunchy, munchy, nutty granola! Oats and buckwheat make friends with pecans, coconut, and dates for a healthy, gluten free breakfast that will help you nourish your mornings.

Pecan, Buckwheat, Coconut and Date Granola | Gluten Free | Thoroughly Nourished LifeI have become very fussy about what I share with you here on my precious internet home, which is why this post is coming to you today instead of yesterday. I had a muffin recipe all ready to go, and they were good, but just not good enough. Don’t get me wrong, they aren’t going in the bin, they have been stashed in the freezer for quick snacks throughout the week. But I don’t want to share just ‘good enough’ recipes with my big internet Thoroughly Nourished Life family. I want to share the tastiest, the most nourishing, recipes you get excited to step into the kitchen to make. A Thoroughly Nourished diet is one that makes you inspired to eat delicious, healthy food every day with a liberal sprinkling of sugar to keep life sweet. So, no more ‘good enough’ food – just thoroughly nourishing, thoroughly inspiring food for every time of day.Pecan, Buckwheat, Coconut and Date Granola | Gluten Free | Thoroughly Nourished LifeTuesday night, after my average muffin effort I knew I had to get back into the kitchen to make something truly amazing so I didn’t lose my kitchen mojo (it’s that little sparkle in every baker’s step). As I was getting breakfasts and lunches ready for the next day I realised that I didn’t feel like my usual oatmeal and fruit, or yoghurt and fruit combinations. I’m not usually an exciting weekday breakfast eater. I stick to those two combinations on rotation and just adjust the fruit to suit the season. So, it’s time to shake things up, time to have another Thoroughly Nourished option: bring on the granola! One of the reasons I stopped eating store-bought granola/muesli is that the gluten free options are Expensive (yes, with a capital E) – my favourite gluten free brand is $10 a box. Not happening.

Pecan, Buckwheat, Coconut and Date Granola | Gluten Free | Thoroughly Nourished LifeThe result of breakfast boredom + frugality + Nourished Life necessity = Pecan, Buckwheat, Coconut and Date Granola. This granola is addictive, and if you squint, it’s kind of like eating a spicy, nutty, coconutty cookie. The buckwheat kernels become toasty and crunchy in the oven, and are a nice addition to the typical oats.  Dates are caramel in fruit form, add some roasted pecans and toasted coconut curls and this is one indulgent and naturally sweet and healthy breakfast sprinkle. Because that’s what granola is: healthy breakfast sprinkles!

I am the only granola eater in our house (Chris is solidly sworn to the toast and peanut butter tribe) so I didn’t want a giant jar of granola that would go off before I had the chance to eat it all, or got bored and moved on to something else for breakfast. So this is a petite jar of granola. Perfect for a week or two, depending on how many granola lovers you have in your house. If you are making granola for more than one or two, this recipe is easily doubled or tripled. It also makes a great gift!

Pecan, Buckwheat, Coconut and Date Granola | Gluten Free | Thoroughly Nourished LifeA few important notes:

  • If you are using pecans or coconut that are already roasted you should add these at the end of the baking time when you stir in the dates.
  • If you like your granola extra chunky then do not stir your granola during baking time. Press it down with the back of your spoon and just check to make sure it isn’t burning at regular intervals (see recipe below).
  • If you don’t like pecans or dates feel free to switch them out for your favourite nut and dried fruit combination! Let me know what combinations you try!
  • If you want to make this vegan, you can swap the honey for maple syrup.
  • If you can’t find the buckwheat, feel free to leave it out or substitute another 1/3 cup of rolled oats.

Pecan, Buckwheat, Coconut and Date Granola | Gluten Free | Thoroughly Nourished LifePecan, Buckwheat, Coconut and Date Granola

Gluten Free | Vegan option | Makes about 2 1/2 cups | Store in an airtight container in the refrigerator for up to two weeks


  • 1 cup gluten free rolled oats
  • 1/3 cup buckwheat groats (uncooked buckwheat)
  • 1/3 cup pecan halves
  • 1/4 cup pumpkin seeds
  • 1 tablespoon chia seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 2 1/2 tablespoons olive oil
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla extract
  • 1/4 cup chopped dried dates
  • 1/4 cup coconut chips (or shredded coconut)


  1.  Preheat your oven to 180C (350F) and line a baking sheet with baking paper.
  2. In a large bowl stir together oats, buckwheat, pecans, pumpkin seeds, chia seeds, salt, and spices until well mixed.
  3. In a small jug whisk together olive oil, honey and vanilla extract.
  4. Pour wet ingredients over dry ingredients and mix carefully with a wooden spoon until the dry ingredients are thoroughly coated.
  5. Spread granola over the lined baking sheet and press down slightly with the back of the spoon to encourage some clumping.
  6. Bake in pre-heated oven for 35-40 minutes. Check and stir every 10 minutes to ensure the granola does not burn.
  7. During the last ten minutes of cooking stir in the dried dates and coconut and return granola to oven.
  8. Once cooked, remove from oven and allow to cool completely before serving or storing.

Pecan, Buckwheat, Coconut and Date Granola | Gluten Free | Thoroughly Nourished Life

17 thoughts on “Pecan, Buckwheat, Coconut and Date Granola | Gluten Free

  1. Hearing you on the ‘just not good enough recipes’ not making it through! How many of those have I relegated to the ‘try again and perfect’ pile! This looks super tasty although I too am a ‘banana followed by toast and Vegemite’ girl for brekky. I can eat anything after nine but struggle before then. Wish the Yak could eat oats, he really misses them. He would adore this. Love the spices in this, I now think I may make it and eat it for a snack in the avo!

    • Such a shame that he can’t eat oats! I was so relieved when I found out that I could tolerate Bob’s Red Mill Rolled Oats.
      Oh and for toast and Vegemite – my favourite childhood breakfast. I still miss Vegemite!

  2. Wow! This looks amazing! Granola is one of my favorite foods, and I love dates and pecans. I never would have thought to combine the three together, but this looks so delicious I’ll have to try it 🙂

    • Thanks Phoebe 🙂 Granola is one of my favourites too, and the pecans and dates work so well together! Let me know if you give it a try!

  3. “If you squint,” hahahaha. That’s how I feel about my carrot cake granola! If you don’t think about it, it’s exactly like eating a slice of cake! ;)This sounds super yum, Amy! And I am totallyyyyyy with you on only bringing the best of the best to my blog. So many times, I make something and it just needs one little tweak before it hits the blog. None of this “ehh, it’s ok” business. Just the very best!!

    • I so have to make your carrot cake granola next time! Cake for breakfast 🙂
      I’m trying to get the blog up to my standard this year! Time to Thoroughly Nourish the world!!!

  4. I cannot, cannot! resist toasted muesli and yoghurt, it’s just the best breakfast ever. This looks so healthy and crunchy and wonderful (and not too sweet, which is perfect).

    • I had to try the supper thing out too. Apparently this pairs very well with some Lindt dark chocolate (or milk chocolate chips…)….apparently…

  5. Pingback: Nourished Life Gratitude List 2015 – Week Nine | Thoroughly Nourished Life

    • It was such a great way to start the day! And end the day too – it makes an awesome topping for ice cream with a few chocolate chips for good measure 😉

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