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5 from 1 vote

Blueberry-Buckwheat Granola Bars

These vegan Blueberry-Buckwheat Granola Bars are packed to their chewy edges with nutrients and superfood ingredients. Oats, raw buckwheat groats, almonds, puffed millet, blueberries, chia seeds, and hemp seeds are sprinkled with cinnamon and cardamom and coated in a sweet mixture of maple syrup, almond butter, and coconut oil. The granola mixture is then spread out over a pan, pressed together into one large bar, and popped in the freezer for 30 minutes to set. After that, it's time to slice, savor, and repeat.
Prep Time40 mins
Cook Time5 mins
Total Time45 mins
Course: Breakfast, Snack
Cuisine: Gluten-Free, plant-based, Vegan
Servings: 20


  • 2 cups rolled oats
  • 1 cup raw buckwheat groats
  • 1 cup dried blueberries
  • ½ cup slivered almond
  • ½ cup puffed millet or puffed brown rice
  • ¼ cup chia seeds
  • ¼ cup hemp seeds
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ½ cup creamy raw unsalted almond butter
  • ½ cup pure maple syrup
  • cup coconut oil
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon fine grain sea salt


  • In a large bowl, stir together the oats, buckwheat groats, dried blueberries, almonds, puffed millet, chia seeds, hemp seeds, cinnamon, and cardamom.
  • Melt the almond butter, maple syrup, coconut oil, vanilla extract, and salt in a saucepan over low heat until melded together. This will take about 3-4 minutes.
  • Pour the warm mixture over the dry ingredients and gently toss to coat.
  • Line a medium-sized jelly roll pan with parchment paper, making sure you have edges of parchment paper sticking up on all sides.
  • Pour the granola bar mixture into the pan and press down with your fingers to create an even layer. You can also spray a small rolling pin with coconut oil and roll it over the top to compact the granola mixture.
  • Once the mixture is pressed down and feels adhered together, place the pan in the freezer for 30 minutes to set.
  • Carefully lift the parchment paper and the large granola bar out of the pan and place on a cutting board.
  • Using a sharp knife, slice into 20 granola bars.
  • To store the bars, place pieces of parchment paper between granola bar layers and keep in an airtight container. I like to store these in the freezer as they hold together best that way.