Buckwheat Cinnamon & Ginger Granola


Serves: Makes one big container


  • 2 cups of gluten-free oats

  • 1 cup of buckwheat groats

  • 1 cup of sunflower seeds

  • ½ cup of pumpkin seeds

  • ¼ cup Chia seeds

  • ½ Cup Coconut Flakes

  • 1 ½ Cup mixed Raw nuts – I love almonds, pecans, hazelnuts and walnuts

  • 4 tbsp of coconut oil

  • 1 tsp Ground Cinnamon

  • 1 ½ - 2 inch piece of ginger

  • 2 tbsp nut butter

  • 1/3 cup or Rice Malt Syrup or Raw Honey

  • Pinch of Himalayan Pink Salt

  • 4 tbsp of raw cacao powder – Optional – If you like that chocolaty taste this is defiantly for you!


  1. Pre-heat the oven to 180C
  2. Place the nuts into your food processer and quickly blitz to roughly chop (I love to keep the chopped pieces quite large for that extra crunch!)
  3. Place the chopped nuts into a large mixing bowl and add all other dry ingredients mixing well to combine – oats, buckwheat, seeds, coconut, cinnamon and salt
  4. In a saucepan over a low heat gently melt the coconut oil, nut butter and honey/rice malt syrup together
  5. Peel and grate the ginger and mix into the wet mixture.
  6. Add the cacao powder (if using) to the wet mixture and combine well
  7. Pour the wet mixture over the dry mixture and mix well making sure everything is coated
  8. Transfer the mixture into a large baking tray lined with grease-proof paper or greased with coconut oil. Be sure to spread the mixture out evenly
  9. Bake for 35-40 mins, turning the mixture halfway. Bake until the granola is golden and crispy!
  10. Allow for the granola to cool before placing it in an airtight container and store for up to 2 weeks.
  11. Serve with your favourite nut milk, a scoop of coconut yoghurt, fresh fruit and your favourite superfoods – goji berries, flax seeds, bee pollen….whatever you fancy! Mix it up daily.