The Everyday Vegetarian
  • Breakfast
    • Breakfast Muffins, Crumbles & Cakes
    • Brunch
    • Energy Bars
    • Granola
    • Jams, Compotes & Marmalades
    • Oatmeal
    • Pancakes & Crepes
    • Parfaits & Pilafs
    • Rolls, Breads & Pastries
    • Savoury
    • Smoothies
  • Desserts
    • Banana Breads
    • Brownies & Blondies
    • Cakes
    • Cookies
    • Crumbles & Cobblers
    • Cupcakes
    • Ice Cream
    • Pies, Tarts & Tortes
    • Puddings & Sundaes
    • Scones
    • Squares & Bars
    • Truffles & Chocolate
  • GF
    • Flour-free Baking
    • GF Bread
    • GF Breakfasts
    • GF Desserts & Treats
    • GF Mains
    • GF Sides
  • Mains
    • Beans, Peas & Lentils
    • Big Salads
    • Burgers
    • Curries
    • Flavour Pairings
    • Pizzas & Pies
    • Quinoa & Other Grains
    • Rice & Noodles
    • Sauces, Marinades & Pastes
    • Soups, Chillis and Casseroles
    • Stir Fries
    • Tacos & Burritos
    • Tofu, Tempeh, Seitan & Faux Meats
  • Quick Meals
    • Dips
    • Quick Desserts
    • Quick Treats
    • Salads
    • Sandwiches, Wraps & Rolls
    • Side Dishes
  • Raw
    • Energy Balls & Bars
    • Raw Breakfasts
    • Raw Desserts
    • Raw Mains
    • Raw Side Dishes
    • Raw Snacks & Treats
  • The Basics
    • Beans
    • Bread
    • Sauces & Salsas
    • Stock

Coconut, Pistachio and Goji Berry Granola

By Heather • March 12, 2015 • Cardamom, Cinnamon, Coconut, Coconut oil, GF Breakfasts, Gluten-free, Goji berries, Granola, Oats, Pistachios, Sugar-free, Walnuts

60easy6

Vegan Granola Recipe

Alright, I know I’m about four years behind here, but I’m just getting into goji berries, and holy mother are those things amazing.

Delicious, just the right amount of chewy, full of good stuff – and then to top it all off, they give a gorgeous splash of vibrant red into any recipe. It’s like they were made just for me.

I got some goji berries on sale from Real Foods last week; my basic modus operandi with that place is to wander around, see what’s on sale, then craft some sort of meal or recipe around that. Both the goji berries and the coconut shavings in this recipe were on sale at Real Foods, and the shaved coconut was only a pound for 100 grams – so if you shop right, this is a budget recipe!

Vegan Coconut, Pistachio and Goji Berry Granola

It was a goji berry granola recipe in the Guardian that inspired this, as well as a Cardamom-Coffee Cake (recipe coming soon) that used pistachios. Pistachios are probably my favourite nuts, next to macadamias, and cardamom is my favourite spice, so any excuse to use them in a recipe makes my day. The result is just the perfect balance of sweet and saltiness in this granola, meaning that you won’t be buzzing on a sugar high before you get out of the front door.

Coconut oil, maple syrup, goji berries and nuts all make this a nutritionally-dense little dish, and when served with vegan yogurt, added to a bowl of stewed figs or even sprinkled on top of porridge, this granola is just incredible.

Just a note: granola isn’t the be-all-and-end-all healthy option that people (mainly granola companies) would have you believe. My brother refers to it as “deep fried muesli” and for the most part, he’s not wrong; commercial granola has more sugar in it that some boxed cereals and a hell of a lot of processed ingredients. However, if you avoid sugar, use good fats and pack your granola with fantastic ingredients (like these), the home-made stuff can be fantastic.

Vegan Coconut, Pistachio and Goji Berry Granola

You’ll need:
(Makes 1 medium batch)
3 cups rolled oats (be sure to make sure it’s gluten-free if you are)
3/4 cup pistachios, shelled and roughly chopped
1/2 cup walnuts, roughly chopped
1 teaspoon ground cinnamon
the insides of 2 cardamom pods, ground
pinch of salt
1/4 cup coconut oil, melted
1/3 cup maple syrup (or agave nectar)
1/4 cup goji berries
1/4 coconut shavings

Method:
Pre-heat your oven to 150 degrees Celsius and grease a large baking tray
In a bowl, stir together the oats, pistachios, walnuts, cinnamon, ground cardamom and the pinch of salt
In a small pan over a low heat, melt together the coconut oil and the maple syrup
When melted, pour over the oat mix and stir to cover everything
Spread out on a baking tray and bake for 20-30 minutes, or until the oats are light brown. You’ll need to stir every 10 minutes or so to break up the clumps
Remove from the oven, then stir in the goji berries and coconut shavings. Place into a container and keep for up to 2 weeks (though it never lasts that long). Serve with vegan yogurt and berries, with almond milk and banana, or just throw it into a smoothie for some more punch!

Vegan Coconut, Pistachio and Goji Berry Granola

Isn’t it pretty? It makes every breakfast Pinterest-worthy, and will bring smiles to some little faces (and some big ones too). Not pictured is the Vegan Masala Chai that I had with it – Indian spices in the morning make me happy.

It’s my mission this year to get you all eating healthy, tasty-as-hell breakfasts that don’t leave you running around like headless chickens in the morning. Setting aside a Sunday night to make some granola while you catch up on Better Call Saul can mean that your mornings will be easy, your stomach will be sated, and you’ll even save money. I’m so inspired by the idea that I might even create a hashtag: #betterbreakfasts (sorry, sorry, sorry. But also, notsorry).

Vegan Coconut, Pistachio and Goji Berry Granola

granolahealthy breakfast recipevegan breakfast recipevegan granola
Tweet
1
Cacao-Cardamom Energy Smoothie
Roasted Squash, Roasted Carrot and Red Lentil Soup

About the Author

Heather

Heather Parry is an English nomad, writer, editor and an unlikely foodie, coming from a Yorkshire background that mainly centred around meat-and-two-veg dinners and a very fussy childhood diet that didn’t even include pasta until she was 18. She can neck a tin of green peas in under ten seconds.

You Might Also Like

  • Chargrilled Plum and Rocket Salad

    Chargrilled Plum and Rocket Salad with Orange-Mint-Basil Vinaigrette

  • Vegan Orange and Sesame Mini Cake

    Orange and Sesame Mini-Cake

  • Roasted Beetroot and Celeriac Soup

    Roasted Beetroot and Celeriac Soup with Dill

  • Vegan Rhubarb and Almond Cake

    Vegan Rhubarb and Almond Cake

1 Comment

  • Reply Ginger-Stewed Pears | The Everyday Vegetarian April 30, 2015 at 12:01 pm

    […] is gone or drain the liquid away and serve Serve on top of porridge, with fresh fruit, on top of granola, with soy yogurt, layered with nuts and coconut cream in a parfait, or even with a savoury side […]

Leave a Reply Cancel Reply

Get new recipes in your inbox!

So what is all this anyway?

So what is all this anyway?

The Everyday Veggie is a vegan recipe site by Heather Parry, designed to help you eat well, every day.

You don't need expensive ingredients, horribly processed fake meats or lots of equipment to eat well without meat, fish or dairy. Grab a sharp knife and let's get started.

Heather

Subscribe & Follow

Popular Posts

$2 Meal: Black Bean and Brown Rice Burgers

$2 Meal Week day 5: Black Bean and Brown Rice Burgers

On March 23, 2012
01

Super Simple Vegan Crepes

On March 24, 2013
02

Vegan Millionaire’s Shortbread

On November 25, 2013
03

Legend

Just in case

Sample Weekly Menu

Monday: Carrot Cake Super Smoothie
Orzo with Harissa and Aubergine
Quinoa and Kale Salad with Tahini Sauce

Tuesday: Raspberry Peanut Butter Oatmeal
Broccoli & Chickpea Soup
Peanut-Sriracha Soba Stir Fry

Wednesday: Breakfast Spicy Beans & Rice
The Big Vegan Salad
African Sweet Potato Curry

Thursday: Coconut, Pistachio and Goji Berry Granola
Warm Potato and Samphire Salad with Vegan Aioli
Vegan Laksa

Friday: Cacao-Cardamom Energy Smoothie
Hana's Vegan Tofu Balls
Mushroom and Blueberry Risotto

Saturday: Sweet Potato, Harissa and Kale Hash with Tahini-Lemon-Ginger Drizzle
Herbed Sweet Potato Lunch Bowl
Vegan Pad Thai

Sunday: Super Simple Vegan Crepes
Vegan Faux-Tuna and Avocado Collard Greens Wraps
Chocolate Chilli Sin Carne

Facebook Twitter Pinterest Tumblr

Eat well – every day!

© 2014 The Everyday Veggie. All rights reserved.