Golden Granola

Freshly baked granola that is packed with goodness and wholesome ingredients.

This golden granola is made with high - fiber wholegrains, healthy plant fats and is naturally sweetened using sweet dates.

It will outshine any store bought granola (which is usually jam packed with added sugars and unhealthy refined oils).

You can keep it simple and just stick to good old rolled oats, but I love the addition of buckwheat kernels for a nutty flavour and extra C-R-U-N-C-H.

Once you make this homemade granola, you won't want to buy store -bought again. Trust me.

So get baking and try out this healthier oil - free, sugar - free and high-fiber golden granola.

Makes: 6 - 8 cups (depending on how big your clusters are)

Prep time: 5 minutes

Cooking time: 30 minutes



  • 2 cups (180 g) rolled oats

  • 1.5 cups (270 g) raw dehusked buckwheat kernels*

  • 1/2 cup raw (70 g) raw sunflower seeds

  • 1/2 cup raw (70 g) raw pumpkin seeds

  • 1/4 cup (40 g) flaxseeds

  • 1/4 cup (40 g) chia seeds

  • 1 cup (60 g) desiccated coconut

  • 1/2 cup (60 g) raisins or dried cranberries (pre-soaked in hot water)

  • 1/2 tsp salt

  • Optional flavour additions: 1 - 2 tsp cinnamon, 1 tsp ginger (ground or freshly grated), 1 tsp cloves, 1 tsp all spice


  • 3/4 cup (100 g) soft pitted dates

  • 1/3 cup (80 ml) seed or nut butter**

  • 1 Tbsp (15 ml) vanilla essence

  • 3/4 cup (180 ml) warm water

*Other dry cereal options: bran flakes, puffed rice, quinoa. If only using rolled oats, use 2.5 cups instead of 2 cups.

**Nut Butter: I love using tahini in this recipe. Peanut butter or nut butter also works well.


  1. Preheat the oven to 150C. Line two baking trays with baking paper or silicon baking sheet(s).

  2. Mix all the dry ingredients together in a large mixing bowl. Flavour additions are optional.

  3. Blend the wet ingredients using a high - speed blender to make a smooth paste.

  4. Add the date paste to the dry ingredients and mix to combine.

  5. Spread the granola mixture evenly on a baking sheets and press flat using a spatula.

  6. Bake for 30 - 40 mins or until golden. After 30 minutes add in the raisins and continue to bake for another 10 minutes. You may need to stir and flatten again to ensure it cooks evenly. Watch it carefully.

  7. Allow the granola to cool down before storing it. Store in an airtight container for up to 2 - 3 weeks.

  8. *Note: Baking times may vary depending on your oven and how many baking trays you use. 

This recipe is very forgiving as you can swap out and variate the ingredients - especially with the seeds and dried fruit. You can use chopped nuts instead of sunflower and/or pumpkin seeds (but this is more expensive). Play around with the mix-ins and spices to make it your own. So go and have some fun experimenting in the kitchen and let me know your combinations!

Dietitian's Notes:

  • Dehusked Buckwheat Kernels: A gluten free 'pseudograin' (i.e. it comes from a seed and not from wheat) that is high in dietary fiber, contains plant proteins and minerals such as magnesium, manganese, phosphorus, iron and copper.

  • Note: Raw buckwheat comes in a light tan colour and are pyramid shaped. When eaten raw, they will crumble very easily and be quite powdery. When you dry - toast them (in the oven or in a pan), they will harden up and become crunchy.

  • This versatile ancient grain can be cooked and served as an carbohydrate alternative to cooked porridge/ rice/ barley; blended into a flour for a gluten free alternative; sprouted for salad toppings or added to granola for a crunchy nutty undertone.

  • Granola Serving: I love adding a handful of this golden granola to a smoothie bowl for an extra crunch, or a handful to snack on with some fresh fruit. It is rather addictive so be mindful about your portion i.e. 1/4 cup is seen as 1 starch and 1 fat portion.

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