• Harmony granola (Benito Martin)Source: Benito Martin

Our wake-up and go version of granola is chunky with clusters and power-packed with grains, nuts, seeds and antioxidant-rich superfoods. 






Skill level

Average: 4.7 (11 votes)

We like to call this our harmony granola, named for its inclusive list of diverse ingredients: linseeds, goji berries, brazil nuts, buckwheat kernels, puffed quinoa, Inca berries, teff and almonds.

This is not an overly-sweet version of granola. It has tart flavours (thanks to the Inca berries) and earthiness shining through (thanks to linseeds and goji berries). We’ve added a hit of bitter cacoa nibs and just-sweet-enough coconut syrup to bring everything together in harmony. 

We like to make bigger bite-sized clusters, which can double as a power-packed, antioxidant-rich snack when the 3pm munchies hit. When eating it for breakfast, just break down the bigger clusters into smaller ones so they’re the perfect one-bite.


  • 80 ml (⅓ cup) rice bran or grapeseed oil oil
  • 80 ml (⅓ cup) coconut syrup
  • 1 tbsp rapadura sugar
  • 70 g (½ cup) linseeds (flaxseeds)
  • 50 g (½ cup) goji (wolf) berries
  • 80 g (½ cup) Brazil nuts, roughly halved
  • 190 g (1 cup) buckwheat kernels
  • 105 g (½ cup) teff grain
  • 60 g (1 cup) puffed quinoa
  • 50 g (⅓ cup) dried Inca berries (goldenberries or cape gooseberries), halved
  • 80 g (½ cup) raw almonds, very roughly chopped
  • 65 g (½ cup) cacao nibs


To serve

  • thick yoghurt and fresh berries

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes: 800 g (6 cups)

  1. Preheat the oven to 160°C (non fan-forced) or 140°C (fan-forced). Line two large oven trays with baking paper.
  2. Make the oil mixture. syrup and sugar into a small saucepan and heat until the sugar has dissolved and mixture is warm, but not bubbling. Remove from the heat.
  3. Mix in the dry ingredients. Place the remaining ingredients in a large bowl and stir to evenly distribute. Pour over the oil mixture and stir well to make sure everything is coated. Spread out evenly over the tray, making to sure scrape the bowl clean of everything with a spatula.
  4. Bake until golden and toasted but not too dark (about 25 minutes) - making sure the Inca berries don’t burn, and swapping trays halfway.  Leave to cool completely on the trays - they’ll be still slightly chewy and sticky but will dry and harden as they cool completely.
  5. Break up the granola into bite-sized clusters and store in an airtight container. It will keep for up to 1 month.
  6. Serve with a scoop of yoghurt and berries, or add to smoothies.



• Teff is a small gluten-free, high-protein grain, indigenous to Ethiopia - it adds a toasted rice flavour to the mix. You can buy the exact quantities of all the seeds, nuts, grains and dried fruit for this recipe from wholefood bulk stores or co-op stores, which means you won’t have leftover ingredients (and it will also be more affordable). If you want to buy pre-packaged or in bulk, you can use the same ingredients to make our parade party mix.


Photography by Benito Martin, styling by Lynsey Fryers, food preparation by O Tama Carey and creative concept by Belinda So.


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