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Frying Pan Granola

Back in the day, or more like 3 years ago, I was running a healthy food company that I had founded based on some recipes I was whipping up at home. One of those was a super healthy buckwheat granola. It was a big hit, making it as far as the shelves of Whole Foods.

My method was a little labor intensive, and when I continued to get requests from friends and family to make some, I would find every reason under the sun not to bake some up

And then I came across the skillet granola recipe in a new cook book I had purchased- Be A Plant Based Warrior by Jane Esselstyn. It was so simple!! I had to try it.

I made a few tweaks based on what I had in my pantry, and created what is now my absolute favorite granola recipe ever!!


½ cup rolled oats

½ cup buckwheat groats (you can also use just one cup of oats)

¼ chopped walnuts

2 tbsp pumpkin seeds

2 tbsp sunflower seeds

2 tbsp chia seeds

2 tbsp ground flax

2 tbsp coconut flakes

1 tsp cinnamon

¼ cup buckwheat honey (can also use maple syrup)

  1. On a frying pan, toast up the rolled oats and buckwheat over medium to high heat for 5 minutes

  2. Add walnuts, pumpkin seeds, sunflower seeds, and coconut flakes. Let brown up for about 3 minutes.

  3. Add chia seeds, ground flax and cinnamon. Let toast up for 2 minutes

  4. Add the buckwheat honey. It will make a sizzling sound. Mix well, turn off the heat and set aside to cool.

  5. Enjoy over your favorite yogurt, with your favorite nut milk, or on its own.

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