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Rise and Shine – Breakfast Granola


  • 1 cup of whole rolled oats (for a gluten-free version: use quinoa flakes instead)
  • 1 cup of raw buckwheat groats
  • ½ cup of raw almonds, coarsely chopped
  • ¼ cup of raw sunflower seeds
  • ¼ cup of raw pepita seeds
  • 1 TBSP of raw sesame seeds
  • 2 TBSP of chia seeds
  • ½ tsp of ground cinnamon powder, unsweetened
  • 1 tsp of ground pure vanilla bean or paste, unsweetened
  • Generous pinch of good quality fine sea salt
  • 3 TBSP of virgin coconut oil
  • 3 TBSP of rice malt syrup
  • Optional: ¼ cup of dried cranberries, unsweetened



  1. Preheat oven to 120 degrees and line your baking dish with baking paper.
  2. In a big bowl mix all your dry ingredients except for your ground vanilla bean until well combined.
  3. In a little pot heat your coconut oil and rice malt syrup until liquid; add your ground vanilla bean or paste and combine well.
  4. Add your wet ingredients into your bowl and mix well until every nut, seed, oat, cranberry if using and buckwheat groat is well coated.
  5. Spread your granola mixture thinly and evenly onto your prepared lined baking tray and bake for about 50-60 minutes or until golden brown and smelling irresistible.
  6. Let the granola cool completely before storing it in an airtight container (keeps for 1-2 weeks stored in an airtight container in the fridge or for up to 3 months in the freezer).
  7. Serve with fresh fruit such as berries and your choice of nut-milk or natural Greek style yoghurt.



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Beautifying most delicious and super quick chocolate cookies :-)
Beautifying most delicious and super quick chocolate cookies 🙂   1 cup of whatever leftovers…

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