• 2 tablespoons unsweetened shredded coconut
  • 1/4 cup unsweetened coconut flakes
  • 2 ¼ cups rolled oats
  • ¼ cup raw buckwheat groats
  • 3 tablespoon millet
  • ¼ teaspoon cinnamon
  • 2 teaspoons cacao powder
  • pinch of sea salt
  • 1 teaspoon pure vanilla extract
  • 1/3 cup rice malt syrup
  • 1/4 cup coconut oil, melted
  • 1/4 cup cacao nibs

Foodie Facts

Unlike most other grains, Millet is alkaline, which makes it easy to digest and helps balance the body’s natural tendency towards acidity, and it is also an excellent source of dietary fibre!


Preheat oven to 170C

Prepare a baking tray lined with baking paper

Pop the coconuts spread evenly on the tray and toast in the oven for 8 minutes, stirring once {it can burn very quickly so keep an eye on it}

Remove from oven and cool. Set aside

Into a large bowl, pop the oats, buckwheat groats, millet, cinnamon, cacao powder and salt

Stir to combine

Add vanilla, coconut oil and RMS

Stir until all the ingredients are well coated with the wet ingredients

Spread the mixture onto a baking tray lined with baking paper in an even layer – Pop in the oven for around 25 minutes, stirring twice to ensure even toasting

Remove from oven and stir in coconut and cacao nibs

Store in an airtight container in the pantry

Thank you to the beautiful Sheridan Buchanan for this wonderful recipe.

Serves 6