Are you gluten intolerant? Or do you feel you prefer recipes without wheat or gluten? Before realising I was gluten intolerant I ate oats for breakfast every day for around eight years straight. I loved it! But it was ruining my body, my well-being, and my natural beauty. Having to make and finally accept my intolerance eight years ago, I embarked on an intense dietary research journey and am still on it, which has led me to run my website and write two books on the plant-based diet. On this journey, I have discovered the benefits of a fruit-based diet. Now I love fruit so much, and believe so deeply in its benefits that that is mostly what I and my family eat, fruit and we love it! However, when we want a treat, or variety, or something heavier, faster, more filling, more grounding, whatever it be, I find this recipe really lovely to have. I would more likely have it for afternoon tea, dinner or dessert than I would breakfast in order to have my body truly benefit from the nutrients of the fruit I eat throughout the day (more on this in my book Vegan Diet Meal Plan available on, however, if you’re not a big fruit eater you could absolutely enjoy this for breakfast or any meal of the day. It’s nutritious, delicious and super simple. Plus you can make it in bulk and store it on the shelf for another day.

Serves 2

Prep Time 15 minutes

Cooks In 15 minutes

Difficulty easy

  • • 2 cups buckwheat
  • • 20 Medjool dates
  • • 1 tablespoon of Peanut Butter
  • • 2 cups of dried Coconut
  • • 2 teaspoons Cinnamon powder
  • • 1 teaspoon of  Vanilla powder
  • • 2 Medjool dates (ideally, not essentially pre-soaked for 20 minutes or more)
  • • 1 Banana
  • • 1 cup water
  • • 1 teaspoon vanilla powder

  1. Granola: Blend 20 dates, a tablespoon of peanut butter and a splash of water.
  2. In another bowl, mix the rest of the Granola ingredients. Mix the paste with the mixture from the bowl well with your hands.
  3. Pour the granola on a tray.
  4. Raw: If you would like your granola raw then put it on a tray and leave it in the freezer for 2 hours. It will not be as crispy as the baked one, but it will be more crunchy than raw.
  5. 5.Cooked: If you would like it crunchy and cooked then turn on the oven to 180 degrees Celsius and leave the granola for 15 minutes.
  6. Mylk: While granola is getting ready for you in the oven or freezer let’s make the milk. Simply blend all the mylk ingredients until smooth and milky.
  7. Pour granola into a bowl. Add mylk.


This recipe originally appeared on Donna Wild and has been republished with permission.

About the Author


Donna, revolutionary Vegan Nutritionist and Australian Latin Dance Champion, is a popular plant-based health and lifestyle author who offers a fresh and knowledgeable approach to veganism in forums such as Huffington Post, Thrive Global, Elephant Journal and others.

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