Food / Wellbeing

A recipe for Julie Mitsios’ heavenly blueberry and açaí grawnola

With many of us confined to our own homes we've become enveloped in the joys of homemaking. For some this means delicately tending to our houseplants, for others its mending clothing or bits of furniture that have been long overlooked. Some of the most rewarding acts though, have come out of the kitchen. Watching bread rise and our kimchi gradually ferment has been a comforting reminder of the power in slowing down and being self-sufficient. For those seeking another kitchen-oriented project, take this recipe by Julie Mitsios, founder of Earth to Table Bondi, for her blueberry and açaí grawnola.

There's something deeply gratifying about toasting your own granola and Julie Mitsios taps into this in her new cookbook Eat More Raw. Maybe it's the fact that it will save you from the often expensive and underwhelming options in the grocery store. Or perhaps it's simply that you did it all by yourself. For whatever reason you're eyeing off this recipe, be comforted in that it's completely gluten-free, bursting with antioxidants, high in fibre and protein and makes a delightful breakfast staple.

Read on for a step-by-step guide on how to make it.

Prep: 30 minutes

Soak: 4 hours

Equipment: food processor, dehydrator (optional)

Dehydrate: 24–36 hours

Serves: 4–6



  • ½ cup pumpkin seeds, soaked 4 hours
  • ½ cup sunflower seeds, soaked 4 hours
  • 1 cup dried figs, soaked in warm water 15 minutes
  • 2 tablespoons cinnamon
  • 2 tablespoons orange juice
  • 2 tablespoons coconut oil, melted
  • pinch of Celtic salt
  • 3 cups dried activated buckwheat
  • 2 cup coconut flakes
  • 1½ cup blueberries
  • ¼ cup açaí powder



  1. Rinse the pumpkin and sunflower seeds and set aside.
  2. Drain the figs, remove the tough stems and place in a food processor. Process to a rough paste and add the cinnamon, orange juice, coconut oil and salt. Process again.
  3. Place the fig mixture into a large bowl and add all other remaining ingredients. Mix well by hand. If you have a food dehydrator, place onto the mesh tray in an even layer and dehydrate at 60 °C (140 °F) for the first hour, lower to 46 °C (115 °F) for another 24–36 hours or until dry and crispy. If you don’t have a dehydrator, simply place the grawnola in an airtight container and store in the refrigerator for 3 days.
  4. Enjoy with your milk of choice and seasonal fruit.


Health tip

Activated buckwheat is alive in digestible enzymes and vital nutrients. Buckwheat is actually not wheat so it is ideal for those with wheat allergies and gluten sensitivities. It's also known to lower cholesterol by soaking cholesterol from food and preventing it from being absorbed in the small intestine. If you can’t find activated buckwheat, you can easily to make it yourself

You can purchase Julie Mitsios new cookbook Eat More Raw here.

Meanwhile, take this as your reminder that Father's Day is indeed on the horizon. Looking for Father's Day breakfast recipes to herald in the celebratory day? We've got you covered.

Stay inspired, follow us.