{Recipe} Almond-Goji-Cacao-Buckwheat Muesli

Yes, the name of this muesli (granola) is a mouthful!

But, it is a mouthful of deliciousness.


This muesli consists of oats, whole almonds, sprouted buckwheat groats, dried goji berries, cacao nibs, coconut, and pumpkin seeds (pepitas). It is sweetened with maple syrup, and flavoured with cinnamon and freshly grated nutmeg.

Serve after a light roasting in the oven or – for a raw version – after dehydration.

Buckwheat Groats


Buckwheat groats (or buckwheat kernels) are available at ‘health food’ stores. Despite the name, buckwheat is wheat-free and gluten-free. It is not a grain. Buckwheat is derived from the seeds of a flowering plant, and is related to rhubarb.

I prefer to use sprouted buckwheat in this recipe, as sprouting enhances the nutritional value. For directions on how to sprout buckwheat, click here.

If you don’t have the time or inclination to sprout the buckwheat, an overnight soak is sufficient preparation. After soaking, ensure that you rinse and drain the groats adequately before using them in this recipe.

Cacao Nibs


Cacao nibs are available in ‘health food’ shops, and some supermarkets. They have a very bitter taste, and are a good source of magnesium. In my opinion, they add ‘decadence’ to this muesli. Chocolate for breakfast!

Goji Berries


Ah, goji berries.  Depending on who you talk to they are either a superfood or an over-hyped food! They are available in ‘health food’ shops, and supermarkets – usually in the ‘health food’ aisle. They add vibrant colour to this muesli blend.

Pumpkin Seeds


Pumpkin seeds, also known as pepitas, are a good source of iron, zinc, and magnesium. They add a delicious crunch to each spoonful.


Five years ago – for my birthday – Mat gifted me with a ticket to a weekend raw food preparation course in Brisbane. We traveled there with our two little ones, and I attended the course for two days while Mat and the kids explored Brisbane.

The recipe booklet distributed at the course contained many tasty and simple recipes, including a raw muesli.  The muesli recipe was my inspiration for Almond – Goji – Cacao – Buckwheat muesli. 

If you would like to make a raw version of this muesli, you could replace the rolled oats with oat groats; the maple syrup with agave syrup. Spread the muesli over the dehydrator trays and dehydrate on 115F/46C for about 24 hours (yes, for readers not familiar with raw food prep, 24 hours. That is not a misprint!).


Serves 5

1 cup sprouted (or soaked) buckwheat groats

1/2 cup dessicated coconut

1/4 cup pumpkin seeds

1/2 cup raw almonds

3/4 cup rolled oats

4 Tbsp pure maple syrup

1 Tbsp cacao nibs

2 Tbsp dried goji berries

1/4 tsp ground cinnamon

1/8 tsp freshly grated nutmeg


1.Pre-heat oven to 100C/212F.

2. To a large mixing bowl, add buckwheat, coconut, pumpkin seeds, almonds, and oats. Mix well.

3. Add the maple syrup, and mix well.

4. Spread the mixture evenly across a lined baking tray, and place in the oven for 10-12 minutes.

5. Remove from oven and allow to cool for about 15 minutes.

6. Return the mixture to the mixing bowl, and add the cacao nibs, goji berries, cinnamon, and nutmeg. Mix well.

7. Serve with nut milk or other non-dairy milk. Top with fresh, seasonal fruit and a sprinkling of chia seeds.

Store leftovers in an airtight container.


The tiny vegans’ verdict:

The tiny vegans love this muesli! My 9-year old daughter prefers to eat it without milk, as she feels that it is more flavoursome that way. My sons prefer to eat it with soy or rice milk. My 4-year old son recently ate 3 bowlfuls in a row!


What is your favourite breakfast meal?


Each Monday, I feature a scrumptious vegan recipe that is enjoyed by my own family  – I hope your family enjoys it too.

Submitting to Healthy Vegan Fridays.


About Ally
Mamma. Vegan. I blog at Made of Stars.

9 Responses to {Recipe} Almond-Goji-Cacao-Buckwheat Muesli

  1. xwaysseries says:

    yum pics and food..thanks!

  2. narf77 says:

    Cheers for sharing this wonderful recipe Ally, I have been trying to think of something to supplement my breakfast menu now that iced green smoothies just aren’t as inviting as they were mid summer. I wanted something healthier than plain porridge as it tends to make me feel tired after eating it and that I could add whatever liquid I was currently messing about making (at the moment non dairy kefir)…this recipe ticks all the boxes 🙂

    • Ally says:

      Aargh, I know what you mean about the green smoothies. I just want a warm drink in the morning these days. And I know it is much colder in Tassie! I’d be really struggling to drink my cold smoothies if I lived there.
      Just taking the banana out of the freezer is enough of a turn-off. 🙂
      I hope you enjoy the muesli.

      • narf77 says:

        I know I will it looks really lovely. I hope you don’t mind but I pinned it on my breakfast Pinterest board. I know a lot of bloggers don’t actually like Pinterest because it stops people commenting but I have found some really amazing blogs through it AND I comment :).

  3. susykat says:

    Oooooh this muesli looks lovely!

  4. Sophie33 says:

    I made it & it was really tasty & apart too, Ally! MMMMMMMMMMMMMMM! Amazing even!

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