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Maple Buckwheat Clusters (Vegan, Gluten-Free)

Warning: these crunchy, nutty, sweet and salty clusters are so addicting that you might end up finishing them off before they make it to your smoothie bowl! Have the cinnamon, salt and maple syrup ready to go once the buckwheat starts toasting, as the process goes quickly. The clusters are also delicious over yogurt or ice cream.
Cook Time5 mins
Total Time5 mins
Course: Breakfast
Cuisine: American
Keyword: buckwheat clusters, buckwheat granola
Author: Nicki Sizemore


  • ¼ cup buckwheat groats
  • ¼ teaspoon cinnamon
  • teaspoon salt, plus additional for seasoning
  • 1 teaspoon maple syrup


  • Line a plate with parchment paper.
  • Place the buckwheat in a medium nonstick skillet over medium heat. Cook, stirring often, until light golden brown, about 2-3 minutes. Add the cinnamon, salt and maple syrup. Cook, stirring, until the buckwheat is dark golden and the pan looks dry, about 10-15 seconds longer. Transfer to the parchment-lined plate and sprinkle with a touch more salt. Cool completely (the clusters will harden as they cool).


Do Ahead: The buckwheat clusters can be stored in an airtight container at room temperature for up to 5 days.