Sprouted Granola with Yogurt, Blueberry Sauce & Fresh Fruit

When we were in Copenhagen last month we met up with Sarah B, a friend that we only knew through emails and blog comments before. I’m sure many of you are already familiar with her fabulous blog My New Roots. If not, you must hop over there immediately. Her recipes are enormously inspiring and delicious. You will also pick up a truckload of interesting nutritional facts without even reflecting about it. Sarah was just as warm and full of humor as her blog posts are. Her food philosophy is very much like ours, so you can imagine we had a great time together. She was planning a vacation and asked us if we’d like to do a guest post while she was gone. Such an honor!

We wanted to create something that we had never tried before, and came up with this unusually pretty breakfast dish. We sprouted buckwheat and quinoa and then dried them in a dehydrator (or at the lowest temperature in the oven) – together with linseeds, pumpkin seeds and dried fruit. What comes out is a raw sprouted granola that is crunchy, a little bit sweet, sticky and completely gluten free. Because of the sprouting, this recipe takes a few days to complete. But fear not, it is totally worth it. Serve it like we have done here – with a blueberry sauce, yogurt and some fresh fruit – and it will impress anyone.  If you scroll down we give you a quick tutorial how to sprout. You can read the rest of the recipe at My New Roots.

How to sprout Buckwheat & Quinoa Seeds
You need:
2 glass jars
2 screen lids (if you don’t have a screw on sprouting lid you can make your own with a cheesecloth, a hardware cloth OR a nylon stocking and a rubber band)
1 cup buckwheat seeds (hulled groats)
½ cup quinoa
1. Start by rinsing your seeds in a strainer under running water, then pick out any dark seeds, stones or any imperfect seeds. Transfer your seeds into the sprouting jar.
2. Add 2-3 times as much, fresh water. Soak for at least 30 minutes (buckwheat take up all the water they need quickly), then drain off the soak water. Rinse the seeds until the water runs clear and drain very thoroughly.
3. Set your sprouting jar in a bright place (out of direct sunlight) at room temperature. Rinse and drain well about every 4 hours (no, you don’t have to go up at night). The sprouts will be done in 36-48 hours or when the sprouting tail is as long as the seed. (Quinoa sprouts quicker than buckwheat).
Store in a sealed container and put them in your refrigerator. Use within 1-2 weeks.

Find the full recipe here!


  • Asia
    Can you eat raw sprouted buckwheat? Or is it a sprout that's best cooked before eating? Many thanks. A.
  • I couldn't wait to try this recipe- but I forgot you guys live in a very different climate to me! Ouch. They sprouted in 4 hours and where totally fermented by the 24 hour mark :( Ill being trying again tho. Love your recipes and it's a good lesson for me for future cooking trials :)
  • Georgina T
    hey, just to let you know the link to MNR is broken! :)
  • Jade
    Hi there, Just a quick heads up that the My New Roots page has been moved so it's coming up page not found - try this one instead - http://mynewroots.org/site/2012/04/guest-post-from-green-kitchen-stories-raw-sprouted-granola-with-yoghurt-blueberry-sauce-and-fresh-fruit-2/ I am so looking forward to reading your book and trying out new recipes as you post them, I'm all inspired :)
  • Mia
    Hey :) I love your recipes!!! True story :D What kind of dehydrator did you use? Thanks
  • Amanda
    Lovely recipe! Where do you buy your seeds for sprouting? Would you just use the quinoa of the supermarket? Thanks!
    • Hi Amanda! Yes, we use organic quinoa seeds and organic buckwheat groats (seeds) from the supermarket. Happy sprouting /Luise
  • LOOKS.SO.GOOD. Really, love love love this type of food. Healty and goodlooking at the same time! The only thing that can stop me from making this, is the long process needed.. but hi, than you have something really good!
  • Gracia
    Tomorrow. Breakfast. I'm already drooling over it! I'll try to send you some pictures. :)
  • sara werst
    I have been searching for a raw healthy granola that is sprouted. I seem to be very sensitive to grains (even gluten free grains) and dairy. Do you have any suggestions on how I can make this grain free and dairy free? Thank you! Beautiful pictures :)
  • Wow! I am new to your site and love your beautiful photos and delicious yet healthy recipes. I have it bookmarked and have no excuse to eat poorly.
  • Amelia
    Just discovered your website via My New Roots... & I am lovin it! Where did you get your sprouting jars from?nicest ones I've seen! Many thanks & look forward to reading(& tasting) more of your delish recipes!
    • Hi Amelia! Thanks for your comment. The sprouting jars are from german Frucht & Fun http://www.amazon.co.uk/Leifheit-Frucht-Litre-Preserving-36203/dp/B000SI0ORS Good luck Luise
  • Funny, I just posted about granola (but it wasn't sprouted) and happened to link to My New Roots' video on how to make almond milk, as that's what I had mine with – gently warmed almond milk and dried figs. Love your sprouted granola, though. Sprouting is something I've been meaning to do for sometime – grain and legumes, both. Must get around to it soon.
    • Thanks Lesh! It sure is satisfying to sprout at home, so much life. Happy sprouting Luise
  • Stunning! Love the look of this!
  • emily
    I saw this post on My New Roots. It looks totally delicious! Love the different layers. I will try making a similar presentation tomorrow morning with my own homemade granola. Thank you for all the inspiration!
  • Lovely, I very much like the fruity yogurts with cereals. Beautiful photos here.
  • This is gorgeous. I'm always excited to see a new post here! And I'm a big fan of My New Roots!
  • Your photos are beautiful! The granola looks delicious - the only discouraging part is that it would be gone in 1/4 the time it takes to make!
  • As always, my day has gotten a bit brighter from your post. Heading over to My New Roots!

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