Vegan Buckwheat-Hemp Granola with Maple-Coconut Yogurt and Fig Jam
A nourishing, gluten-free breakfast bowl featuring crispy roasted buckwheat and hemp seed granola, creamy maple-sweetened coconut yogurt, and silky fig jam. The granola is toasted with coconut oil and maple syrup until golden and crunchy, then tossed with toasted buckwheat and hemp seeds for a nutty, satisfying crunch. Serve with dollops of coconut yogurt and homemade fig jam for a breakfast that tastes indulgent but packs whole grains, healthy fats, and natural sweetness.
- Prep
- 20 min
- Cook
- 1 hr 5 min
- Wait
- 1 hr 30 min
- Total
- 2 hr 55 min
- Makes
- 6 servings (about 3 cups granola, 2 cups yogurt, 1 cup jam)
Steps
Before you start
- Preheat oven to 300°F (150°C)
- Line two baking sheets with parchment paper
- Have all dry ingredients measured and ready
- Use unsweetened coconut yogurt at room temperature
Toast buckwheat and hemp seedsOven 300°F / 150°C
- Spread the raw buckwheat groats and hemp seeds separately on two baking sheets.
- Place in the preheated 300°F (150°C) oven.
- Toast the buckwheat for 8–10 minutes, stirring halfway through, until fragrant and lightly golden.
- Toast the hemp seeds for 6–8 minutes, stirring halfway through, until they darken slightly and smell nutty.
- Remove both and let cool for 5 minutes, then set aside in a large bowl.
- Do not skip toasting; it removes the raw taste and enhances crispness.
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Ready when: Buckwheat turns light golden and smells nutty; hemp seeds darken and smell toasted
Tip: Spread ingredients in a single layer so they toast evenly, not steam. Stir halfway through.
Make the granola mixture
- In the large bowl with the cooled buckwheat and hemp seeds, drizzle the melted coconut oil and maple syrup, then add the vanilla extract and sea salt.
- Using a wooden spoon, toss until every piece is lightly coated.
- The mixture should look glistening but not wet; if it looks soupy, you've added too much oil.
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Ready when: All buckwheat and hemp seeds are lightly coated and glistening
Tip: Do not overmix; you want some pieces to remain separate so the finished granola has texture.
Bake the granola until crispyOven 300°F / 150°C
- Spread the coated mixture evenly across the two lined baking sheets.
- Bake at 300°F (150°C) for 40–45 minutes, stirring every 10 minutes with a wooden spoon to ensure even toasting.
- The granola will continue to crisp up as it cools, so stop when it looks lightly golden and smells deeply toasted but before it browns.
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Ready when: Granola is light golden, fragrant, and no longer moist; pieces feel firm when touched (after cooling a few seconds)
Tip: Stir frequently and scrape the edges toward the center so they bake evenly. Overbaking leads to burnt, bitter granola.
Cool and crisp the granola
- Spread the hot granola on the baking sheets and leave undisturbed at room temperature for 30 minutes.
- As it cools, it will firm up and become crunchier.
- Do not stir during cooling.
- Once completely cool, transfer to airtight jars.
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Ready when: Granola is completely cool to the touch and snaps when bent
Tip: Do not cover or stir the granola while cooling; trapped steam will soften it.
Prepare the fig jam
- Roughly chop the dried figs into small pieces (about ¼ inch/6 mm).
- In a medium saucepan, combine the chopped figs, water, maple syrup, lemon juice, and sea salt.
- Bring to a simmer over medium heat, stirring occasionally.
- The figs will begin to soften and break down, releasing their natural sugars.
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Ready when: Mixture reaches a gentle simmer with small bubbles breaking the surface
Tip: Use fresh lemon juice, not bottled, for the brightest flavor. The acid also prevents the jam from being too sweet.
Simmer fig jam until thick and glossy
- Reduce the heat to medium-low and simmer for 20–25 minutes, stirring every 3–4 minutes, until the mixture thickens into a spreadable jam.
- It should look glossy and dark burgundy.
- The figs will break down mostly, but some small pieces may remain.
- When a spoonful is dropped onto a cool plate, it should hold its shape rather than run.
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Ready when: Jam holds its shape on a plate and looks dark, glossy, and spreadable
Tip: If the jam seems too thick before 20 minutes, add 1–2 tablespoons water. If too thin after 25 minutes, simmer a few minutes longer.
Cool the jam and transfer to a jar
- Remove the saucepan from heat and let the jam cool to room temperature, about 15 minutes.
- It will thicken further as it cools.
- Transfer to an airtight jar and refrigerate.
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Ready when: Jam is completely cool and noticeably thicker than when removed from heat
Tip: The jam will thicken more as it cools and chills, so it should look slightly looser than you want the final product.
Make the maple-coconut yogurt
- In a small bowl, whisk together the unsweetened coconut yogurt, maple syrup, and vanilla extract until smooth and evenly sweetened.
- Taste and adjust maple syrup if desired.
- The yogurt can be made up to 1 day ahead and stored in the refrigerator.
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Ready when: Yogurt is smooth, evenly sweetened, and free of streaks
Tip: Start with less maple syrup and taste as you go; coconut yogurt absorbs sweetness differently than dairy yogurt.
Assemble the breakfast bowls
- To serve, spoon 2–3 tablespoons of the maple-coconut yogurt into each serving bowl.
- Top with a generous handful (about ½ cup/120 ml) of granola, then add a tablespoon of fig jam.
- Drizzle a little more yogurt around the granola and finish with a small spoonful of jam on top for visual appeal.
- Serve immediately so the granola stays crunchy.
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Ready when: Bowls are attractively layered with yogurt, granola, and jam visible
Tip: Add the granola just before serving; it will soften if it sits in the yogurt for more than a few minutes.
Good to know
Tips
- Toast the buckwheat and hemp seeds before mixing them with the binder; this is key to achieving a crispy texture rather than a clumpy, dense granola.
- Stir the granola frequently during baking and do not cover it while cooling so steam escapes and it stays crunchy.
- Make the fig jam a day or two ahead to let the flavors deepen and mellow. Fresh fig jam tastes slightly tart; chilling improves the balance.
- Serve the granola immediately after assembling so it remains crispy. If the granola softens before eating, the yogurt is absorbing moisture from the granola rather than vice versa.
Make ahead
The granola keeps for 2 weeks in an airtight container; the fig jam keeps for 3 weeks in the refrigerator. Make both components in advance and assemble bowls fresh at serving time. The maple-coconut yogurt can also be prepared up to 1 day ahead.
Storage & reheating
Granola: Store in an airtight container at room temperature for up to 2 weeks. Do not refrigerate. Fig jam: Refrigerate in a sealed jar for up to 3 weeks, or freeze for up to 3 months. Thaw overnight in the refrigerator before serving. Maple-coconut yogurt: Refrigerate in a covered container for up to 1 day. Assembled bowls are best served immediately but can be kept in the refrigerator for up to 30 minutes before the granola begins to soften.
Substitutions
- virgin coconut oil, melted → neutral oil (like light sesame or grapeseed oil). Use the same amount. The granola will be slightly less fragrant but still delicious.
- hemp seeds → raw sunflower seeds or pumpkin seeds. Use the same amount. Toast for 8–10 minutes. The flavor will be earthier but the texture will be similar.
- unsweetened coconut yogurt → oat-based or almond-based vegan yogurt. Use the same amount. Choose an unsweetened variety to avoid the final bowl being too sweet.
- dried Black Mission or Calimyrna figs → dried apricots or dried dates. Use the same amount. Adjust lemon juice to 1½ tablespoons for apricots to brighten the flavor; reduce to ½ tablespoon for dates, which are naturally sweet.
