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Peanut Butter Buckwheat Nuggets

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I feel lucky. Lucky that this recipe turned out freaking fantabulous! The last sprouted granola I dehydrated was a major disappointment. There’s nothing worse than a seemingly waste of ingredients. I made a cherry harvest type granola and it was lacking pizazz or something. Besides this and the cherry, I’ve only made one other granola and it was Matthew Kenney’s raspberry vanilla-almond granola – which is amazing!

I was inspired to create this because Jeremy has been obsessed with Trader Joe’s Frosted Maple and Brown Sugar shredded wheat cereal. While I’ll have them on occasion with almond milk or plain yogurt and banana, I wanted something a lot more nutritious and less processed sugary. I found it. The best part, these have peanut butter, delicious natural peanut butter. The kind you have to stir before you refrigerate. Yum! If you have another favorite nut butter, like almond, feel free to use that.

These are great for noshing or over two cut up bananas with almond milk. Perfection.



Peanut Butter Buckwheat Nuggets

  • Yield: About 4-5 cups

My husband said I forgot nom nom nom in the title...so I'll include that here. 🙂


  • 3 cups of sprouted buckwheat groats
  • 1/4 cup hulled sesame seeds
  • 1 cup raw sunflower seeds (you could sprout these but I didn't)
  • 1/2 cup raisins
  • 1/2 cup pitted dates
  • 1/3 cup organic maple syrup (or natural sweetener of your choice)
  • 1/2 tablespoon vanilla extract
  • 1 banana
  • 1/2 cup natural peanut butter


  1. In a large bowl combine buckwheat groats, sesame seeds, sunflower seeds, and raisins.
  2. Add dates, maple syrup, vanilla extract, and banana to a high-speed blender or a food processor. (I used my new Blendtec Twister Jar.) Process/blend until smooth, it's okay to have some chunks of dates. Add this mixture and the peanut butter to the bowl of nuts and seeds and mix well.
  3. Place on mesh dehydrator trays by the teaspoon full or plopped down in one big blob and spread out. They can be broken up once dehydrated.
  4. Dehydrate at 105 for 36 hours. Definitely taste along the way, like you'll be able to control yourself, and depending on how dry your climate is they may be done sooner.
  5. Store in ball jars on the counter or in the fridge. If they're dry enough, they'll be fine on the counter - I know you'll have them devoured before the week is over.

Peanut butter crunch-ity goodness!


They made a perfect breakfast this morning.

Have you ever made dehydrated granola before?


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