• Serves 10
  • 32 minutes
  • Difficulty Easy
  • 25 Ingredients


Developed by Paediatric Nutritionist and author of Wholesome Child, Mandy Sacher

Ingredients (serves 10)

  • BASE
  • 1 Cup Rolled Oats
  • 1 Cup Puffed Quinoa
  • 1 Cup Shredded Coconut
  • 2 Tbs Chia Seeds
  • 1/4 tsp Ground Cinnamon
  • 1/2 tsp Vanilla Extract
  • 1/3 Cup Maple Syrup or Honey
  • 2 1/2 Cups Fresh Grapes
  • 1 Tsp Coconut Oil, Melted
  • 2 Tbs Chia Seeds
  • 2 Tbs Raw Honey or Maple Syrup
  • 1/2 Tso Vanilla Extract
  • 1 Cup Cashews (Soaked for 3 Hours)
  • 1/4 Cup Filtered Water
  • 1/4 Cup Coconut Milk
  • 1-2 Tbs Maple Syrup
  • 1 Tsp Vanilla Extract
  • Grape Chia Jame
  • Fresh Grapes
  • Puffed Quinoa


  1. 1. Preheat oven to 175C and line a small round baking dish with baking paper.
  2. 2. Place oats, quinoa, coconut and chia seeds into a high-speed food processor and blend until it resembles fine crumbs (or until it reaches your desired consistency).
  3. 3. Add rest of the ingredients and process until well combined.
  4. 4. Press the mixture into the prepared baking dish and bake for 10-12 mins or until golden brown.
  5. 5. Take out of the oven and allow to cool completely before topping it.
  6. 6. Preheat oven to 200C and line a baking tray with baking paper.
  7. 7. Combine grapes and coconut oil together in a bowl and lightly toss to coat. Place grapes on baking sheet.
  8. 8. Bake in preheated oven until grapes begin to wrinkle and split, about 15 minutes.
  9. 9. Take out and place into a food processor or blender and blend until smooth.
  10. 10. Add grape puree to a small saucepan and add chia seeds, honey and vanilla extract. Gently bring to a boil then reduce heat and let simmer for 2 mins.
  11. 11. Allow to cool completely.
  12. 12. To make the cashew cream place all the ingredients into a high-speed food processor and process until smooth and creamy.
  13. 13. Spread cashew cream over cooled granola base and top with grape chia jam and lots of fresh grapes, a bit of puffed quinoa and shredded coconut.


Serving and Storing leftovers Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.

This recipe is shared and powered by

Post a comment
Like Facebook page

LIKE MoM on Facebook

Please enter your comment below
Would you like to include a photo?
No picture uploaded yet.
Please wait to see your image preview here before hitting the submit button.
Your MoM account

Lost your password?

Enter your email and a password below to post your comment and join MoM:

You May Like


Looks like this may be blocked by you browser or content filtering.

↥ Back to top

Thanks For Your Star Rating!

Would you like to add a written rating or just a star rating?

Write A Rating Just A Star Rating