Gingerbread Granola

Guest Recipe by Steph Wearne of Body Good Food

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Steph Wearne is a Registered Nutritionist and holistic foodie whose recipes are a revelation for anyone wanting to feed their body good food whilst keeping it easy and seriously delicious! She’s all about healthy, balanced food that is jam packed with nutrients, full of flavour and that makes your body and mind feel good. She owns Linked – Training and Nutrition Studio in Melbourne, has a blog full of amazing recipes, creates menus for popular cafes, and has developed life-changing programs and recipe collections to bring balance and happiness back to our food and bodies.

Gingerbread Granola

All the festive flavours combined to bring you a scrumptious start to your morning. Fire up your metabolism and boost energy your levels to take on the day ahead. It’s best to get a mix of fast and slow releasing carbohydrates, protein and healthy fats plus it tastes like christmas!!

Gluten Free, Vegetarian, Refined Sugar Free. Grain Free. 


Makes approx. 25 serves (1/3 cup = 1 serve)
3 cups GF oats/quinoa flakes
1 cup raw buckwheat
1 cup puffed quinoa
1/3 cup pistachios
1 cup pecans
½ cup desiccated coconut
½ cup pumpkin seeds
½ teaspoon salt
2 teaspoons ginger
1 teaspoon mixed spice
½ cup cranberries
1/3 cup goji berries
2 tablespoons maple syrup
3 tablespoons coconut oil
1 teaspoon vanilla


Preheat the oven to 180⁰C.
Mix oats, buckwheat, puffed quinoa, pistachio’s, pumpkin seeds, pecans, coconut, salt, ginger and mixed spice in a large bowl. Heat the coconut oil, maple syrup and vanilla until just melted then pour the over the dry ingredients, mixing well. Spread out on a baking tray lined with baking paper. Bake for 20-30 minutes until lightly toasted, stirring half way.
Leave to cool and then stir in the cranberries and goji berries.

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