5 from 2 votes

Rosemary Buckwheat Crunch

Rosemary, maple, and roasted nut crunch make a winning combination. If you're a fan of cereal or granola, give this gluten free recipe a try.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 8
Calories: 106
Author: Brenda Garrison | Simple Nourished Living


  • 1-1/4 cups buckwheat groats
  • 1/2 cups walnuts, chopped
  • 1 tablespoon canola oil, or other neutral-flavored oil
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon salt (Kosher preferred)
  • 1/4 cup fresh rosemary leaves, tough stems removed and roughly chopped (or 2 tablespoons dried)


  • Preheat oven to 325F degrees.
  • Add oil, maple syrup and salt to a bowl and whisk to combine.
  • Toss in buckwheat and walnuts and stir to coat.
  • Evenly spread ingredients on a baking sheet.
  • Bake for 15 minutes.
  • Remove from the oven and stir in the fresh rosemary.
  • Return to oven and cook for 3-5 minutes (rosemary should be crisp but not burnt. If using dried rosemary, cook for just 1-2 minutes)
  • Remove and let cool to room temperature.

Recipe Notes

Serving size: 2 tablespoons
5 *SmartPoints (Green plan)
5 *SmartPoints (Blue plan)
3 *SmartPoints (Purple plan)
3 *PointsPlus (Old plan)
Nutrition Facts
Rosemary Buckwheat Crunch
Amount Per Serving (2 tablespoons)
Calories 106 Calories from Fat 61
% Daily Value*
Fat 6.8g10%
Carbohydrates 10.1g3%
Fiber 1.9g8%
Protein 2.8g6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: crunchy buckwheat topping