Khorasan Wheat Puffs Granola

Looking for more granola recipes? Try my Maple Pecan Cinnamon Granola, Gingerbread Granola, or Peanut Butter Granola next!

About This Recipe

This Khorasan Wheat Puffs Granola recipe is a wholesome, crunchy blend that’s perfect for breakfast or snacking anytime. I’m a bit of a granola addict, and this one has quickly become another favorite healthy breakfast. I think you will love it too. It’s made with simple ingredients like hearty rolled oats, puffed Khorasan wheat, pecans, almonds, seeds, and coconut, and it’s naturally sweetened and warmly spiced.

I especially love the combination of almond extract and vanilla extract with the maple syrup in this recipe. Every time I make it, the house smells incredible while it bakes! Plus, the crispy buckwheat and puffed wheat add amazing texture beyond my usual oats, nuts, seeds, coconut flakes, and dried fruit granola blends.

This ancient grains granola is nourishing and simply a feel-good breakfast or treat you’ll want to make again and again! And trust me, nothing is more rewarding than making your own granola.

Ingredient Notes and Substitutes

• Old-Fashioned Rolled Oats: Use certified gluten-free oats if needed. They form the hearty base and add great texture and fiber.
• Puffed Khorasan Wheat: Also known as puffed Kamut, these ancient grains add a light, crispy texture and mild nutty flavor that makes this granola unique.
• Buckwheat Groats: These add an extra crunchy bite and a subtle nutty taste. Plus they’re nutrient-dense. You can substitute with more oats if you prefer.
• Nuts: I used a combination of coarsely chopped raw unsalted pecans and almonds. Feel free to use any nuts you love. Walnuts, cashews, or hazelnuts would all work well. 
• Seeds: Sunflower seeds and pumpkin seeds (pepitas) bring a crunchy texture and extra nutrients. You can also swap in chia seeds, hemp seeds, or flaxseeds for variety.
• Coconut: Both fine desiccated coconut and unsweetened coconut flakes are used here to add healthy fats and toasty flavor. You can also use unsweetened shredded coconut, which is similar to coconut flakes but with finer, thinner strands.
• Spices: A cozy blend of ground cinnamon and cardamom lends warmth and depth to this granola.
• Fine Sea Salt: Enhances all the flavors. If using table salt, use about half the amount since it’s saltier.
• Dried Fruit: I used mixed raisins medley from a bag which has green, regular and golden raisins as well as sweetened dried cranberries for chewy, fruity pops of sweetness. Feel free to use your favorite dried fruits, such as chopped dates, apricots, or cherries. 
• Olive Oil: Extra light tasting olive oil helps the granola get crispy and toasty without an overpowering flavor. You can use melted coconut oil or any neutral oil instead.
• Pure Maple Syrup: Naturally sweetens and helps bind the granola. You can also use honey or another liquid sweetener like agave nectar (agave syrup), date syrup, etc. But note that using honey will make it non-vegan. 
• Vanilla & Almond Extracts: This combo adds a beautiful, aromatic sweetness that pairs perfectly with the maple syrup.

Full ingredient amounts are in the recipe card below.

How To Make Khorasan Wheat Puffs Homemade Granola

Below is a step-by-step overview on how to make this granola recipe. Keep scrolling down to get to the recipe card below with the full recipe and detailed instructions!

Prep. Preheat your oven to 165°C/325°F/Gas Mark 3, and line a large rimmed baking sheet with parchment paper.

Transfer the tray to a wire cooling rack and let the granola cool completely. It will continue to crisp up and brown further as it cools.

6. Serve and enjoy! Serve with milk or Greek yogurt, or enjoy as a crunchy snack on its own. Or store for later.

Storing

• Pantry storage. Store in a sealed, airtight container in a cool, dry place, such as a kitchen cupboard or pantry. If stored properly, this granola will stay fresh for up to 1 month. That said, my last batch of Khorasan puffed wheat granola remained perfectly crisp and delicious for six weeks before I finally finished the jar. 

• For more extended storage. Keep the granola in sealed Ziploc bags in the fridge or freezer for up to 3 months. I recommend freezing small portions in individual zipper bags so you can thaw only what you need. Just note that the granola may become less crunchy if stored for an extended period in the fridge or freezer. To thaw from frozen, let it sit at room temperature for about 10–20 minutes before serving or leave it out overnight on the counter.

Variations

• Use other nuts. Try chopped walnuts, cashews, hazelnuts, pistachios, macadamias, or Brazil nuts. They all add a unique flavor and crunch.
• Swap the seeds. Instead of sunflower and pumpkin seeds, you can use hemp seeds, chia seeds, or sesame seeds for a different texture and nutrient boost.
• Change up the sweetener. Use honey (if not vegan), date syrup, agave nectar, or even coconut nectar in place of maple syrup. Each adds its own subtle flavor twist.
• Add chocolate chips. Mix in dark, milk, or white chocolate chips after the granola has cooled completely for a sweet treat.
• Use different dried fruit. Try dried apricots, cherries, golden raisins, or even chopped dates instead of or alongside the raisins and cranberries. Be sure to use naturally sweetened dried cranberries or other dried fruit if making this refined sugar free.
• Leave out the dried fruit. The granola is just as delicious without them, especially if you enjoy a purely nutty and seedy crunch.
• Add different spices. Experiment with ground ginger, nutmeg, allspice, pumpkin pie spice or apple pie spice to create a cozy, warm spice blend.
• Make it extra coconutty. Add more coconut flakes for a stronger coconut flavor and extra crunch.
• Mix in puffed grains. Try puffed quinoa or millet along with the Khorasan wheat puffs for a fun twist on texture and added variety.

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