Buckwheat Granola Parfait

November 1, 2015


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First post – So Excited!

I love food – making it, and eating it, looking at it – I hope you all (the 3 of you, tops, that are here) enjoy reading this as much as I enjoyed making it. Finally doing it and not just saying I’m going to!

The word love is going to be just all over this post, we’re talking about breakfast so that seems natural. Specifically we’re talking about a beautiful seed, nut and grain granola that is super customisable. We also have some Raglan Coconut Yogurt – it’s my favourite coconut yogurt; plus the star of the show, orange roasted rhubarb – I know, stop!

Let’s talk about the rhubarb some more, not just the rhubarb though, the orange part.

For my birthday this year, some people gave me homewares and the rest gave me food/food related items. You all know me too well, thanks wonderful people. Anyway, one item of food was the Blue Frog Breakfast Bitter Orange cereal. It was so beautiful, crunchy, tasty, everything you want. On the back of the ridiculous great packaging was a serving suggestion which recommended to taste with their Zesty Orange Syrup – so I bought that because I literally have no willpower and can’t resist!

I recommend you do to, it’s amazing and so versatile. So far it’a been in a range of breakfast, pancakes, oatmeal, yogurt/fruit combos plus, and I think one of my favourites, a salad dressing. Picture a coriander and cress salad drizzled with an olive oil and orange syrup dressing with fresh fish and bread, so simple but delicious.

Blue Frog are based on the North Shore, super close. I love the super short ingredient list and well, just how good it is for something so simple, if I thought that drinking syrup was a good idea, this might be the one I would drink. You can buy the syrup from their website, and a range of stores throughout New Zealand which is great! I found them at La Cigale but I’m not sure if they’re a regular fixture or not.

I made everything on the morning we had breakfast so it’s pretty achievable for a weekend breakfast and if you make enough, should put you through to next week too! I didn’t add a huge amount of sugar, just the syrup and some natural sweetener in the granola. This is perfect because you can still taste the tartness of the rhubarb and get a warm hit of ginger when you come across some.

I topped off with some pretty lovely apple mint from a friend’s garden and some tiny edible flowers from our own garden, someone else’s green fingers though!


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Buckwheat Granola Parfait with Orange Roasted Rhubarb


  • 2 Cups of Buckwheat Groats
  • 1 Cup of Flax Seeds
  • 1/2 Cup of Chia Seeds
  • 1/2 Cup of Pumpkin Seeds
  • 1/2 Cup of Sunflower Seeds
  • 1/2 Cup of Almonds (Coarsely Chopped)
  • 1/2 Cup of Cashews (Coarsely Chopped)
  • 1/2 Cup of Crystallised Ginger (Finely Chopped)
  • 4 Tbsp Coconut Oil
  • 2 Tbsp Brown Rice Syrup
  • 2 Tbsp Honey
  • 1/2 Tsp Ground Cinnamon
  • 1/4 Tsp Salt
  1. Preheat oven to 150°c and line a deep oven tray with baking paper.
  2. Measure and pop all of your dry ingredients, minus the ginger, cinnamon and salt into a large mixing bowl. I didn’t sprout my buckwheat but if you have sprouted on hand thats good too.
  3. Melt the oil, syrup and honey in a small saucepan with the salt and cinnamon. Pour over your dry ingredients and mix quickly to get an even coat.
  4. Toast in the over for around 45mins – 1hr depending on how toasted you like granola. I left mine for the whole hour. Make sure you toss your granola every 15 minutes or so.
  5. Remove from the oven and let cool in the pan. I like to let it cool like this to get some big clusters.
  6. Once cooled slightly toss through crystallised ginger to finish.
  7. Store in an airtight container or a big jar.

Note: The nuts and seeds in this recipe are all interchangeable. For example, if you only have almonds on hand, use all almonds. No pumpkin? Use all sunflower. Rolled oats can be used instead of buckwheat too if you prefer. If your not a ginger fan you can either omit completely or replace with dried fruit. I think semi-dry banana would work great or chopped date. The sweeteners are easily swapped out too. Maple syrup instead of honey for a vegan version, or all brown rice syrup. Even all honey would work well. 


  • 5 Long Red Rhubarb Stalks
  • 25g Butter Cubed
  • 3 Tbsp Blue Frog Zesty Orange Syrup
  1. Once your granola is out of the oven, turn the temperature up to 180°c.
  2. Cut the ends off of the rhubarb and chop down into smaller 5cm pieces.
  3. Pop into a oven tray, scatter over butter cubes and pour on the syrup.
  4. Roast in the oven for about 20mins or until the bottom pieces of rhubarb look like Jam and the top pieces are softened but have held their shape.

Note: You can easily omit the butter for a dairy free version!

Assemble Your Parfait

  • Coconut Yogurt
  • Mint Leaves

This is so easy you won’t need steps. Just Layer all of the ingredients into a bowl, glass or jar and top with mint leaves and drops of orange syrup. I layered mine rhubarb – yoghurt – granola – rhubarb – granola sprinkle. Be generous with your orange syrup to tie everything together.

Depending on how much your love rhubarb this recipe will serve four with a lot of leftover granola and some yogurt depending on how much you started with. 


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1 Comment

  • Reply Marika November 3, 2015 at 12:28 am

    This is great first Blog Gem. Look forward to more. This breakfast sounds delicious xx

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