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It’s been a few weeks since I dropped a new granola recipe! Did you miss them? Well, if you did, you’re in for a treat because this brand new one is about to blow your socks off! This one is CLUMPY, CRUNCHY AND OH SO GOOD! You will be eating this straight from the pan (even though you should be waiting for it to cool completely!!) Remember GOJI BERRIES? They were a thing many years back, and they came to mind when I was considering how to add more colour to my granola. These nutrient dense little superfoods are a welcome addition to my granola family as they add colour and a lovely texture.
Pro tip: Like most dried fruits, it’s a good idea to make sure you soak them prior to adding them to the granola mixture. I soaked mine in warm water for 15 minutes while I made the rest of the granola. Soaking them rehydrates the dried fruit, and in just a few minutes, the dry little red fruit plumps up.
This goji berry granola recipe is crunchy, chewy, and naturally sweetened with honey and dried fruit. It’s packed with plant-based protein, fibre, and healthy fats thanks to the cashews, seeds, and oats. I used my favourite stoneware pan to make this granola (as I always do), and it turned out perfect! Of course, I am still getting adjusted to my new stove, and it runs hotter than I am used to, so timings have been adjusted in case your oven is like mine! Whether you’re topping your yogurt, packing it for travel, or just grabbing a handful as a snack, this cashew granola is as nourishing as it is addictive. It’s gluten-free, easy to make, and stores beautifully for weeks.
Here’s what you’ll need to make this batch of homemade granola:
Goji berries, also known as wolfberries, are small red fruits traditionally used in Chinese medicine. They’re known for their tart-sweet flavour and are packed with antioxidants, vitamin C, fiber, and iron. Anytime you add goji berries to a recipe, they bring a delightful pop of colour, wonderful texture and a bunch of nutrition! You can find goji berries in your bulk store or purchase them online from somewhere like Yupik. They are often dehydrated and are perfect for baking, granola, and smoothies.
You can, but raw cashews are preferred for this cashew granola recipe. They roast as the granola bakes, becoming golden and aromatic without overcooking. Pre-roasted cashews may darken too much in the oven or lose some of their flavour.
Start by preheating your oven to 320°F on convection.
For this recipe, you’ll want to make sure that you soak your berries before using them. Add the goji berries to a bowl with warm water for about 15 minutes. This softens their texture and prevents them from burning or getting hard in the baking process. After soaking, drain them well before mixing them into your granola base.
In a large mixing bowl, combine the oats, chopped cashews, pumpkin seeds, sunflower seeds, buckwheat groats, coconut flakes, cinnamon, and sea salt. Stir to evenly distribute.
In a small saucepan over medium-low heat, warm the cashew butter (or peanut butter), berry honey, olive oil, and vanilla. Stir until everything is melted and fully combined.
Add your soaked and drained goji berries into the wet mixture. Pour the wet ingredients over the dry ingredients and mix thoroughly, making sure to scrape the bottom of the bowl so nothing is left dry.
Spread the granola mixture onto two parchment-lined baking sheets. These are the pans that I like to use; they help create a very even baking experience. Press it down firmly with a spatula for maximum cluster potential. Bake for 20 minutes, rotate the pans, and bake for another 10–15 minutes until golden brown and dry to the touch.
Let the granola cool fully before lifting or transferring. This helps it crisp up and stay clumpy. Once cooled, transfer to airtight jars and store in a cool, dry place for up to one month.
This isn’t your average store-bought granola. It’s packed with nutrient-dense ingredients, naturally sweetened, and completely gluten-free. The combination of oats, seeds, cashews, and goji berries makes it rich in fiber, healthy fats, and plant-based protein. Every batch is full of bold flavour and that perfect crispy-chewy texture. This recipe (and all my granolas) are also perfect for meal prep and busy mornings.
Add it to a parfait, a bowl of your favorite fruits or keep a small container in your bag for snacking. You can easily customize it with what you have on hand—try cacao nibs for a chocolatey crunch, dried blueberries for an extra fruity note, or switch up the nut butter to suit your taste.
Stored in a cool, dry place in a sealed jar, this granola will stay fresh for up to two months. Make sure it’s completely cooled before storing to avoid moisture buildup.
Are goji berries good for you? Yes! They’re high in antioxidants, vitamin C, and fibre.
Can I use maple syrup instead of honey? Absolutely. It makes the recipe vegan-friendly.
Can I make this without nut butter? You can try tahini or sunflower seed butter, but the texture may vary.
How do I get big granola clusters? Press the mixture down firmly before baking, and don’t stir while it’s in the oven.
Once you’ve tried goji berries in this granola, you’ll want to keep a stash on hand at all times. These vibrant little berries are incredibly versatile and add a pop of flavour, colour, and texture to all kinds of recipes. Add them to smoothies and smoothie bowls, stir them into overnight oats or warm porridge, fold them into energy balls or bliss bites, toss them into trail mix and nut bars, or bake them right into muffins or cookies. Their sweet-tart profile makes them an easy addition to almost anything you’re already making. Try this amazing cacao goji berry balls recipe from my good friend, Vancouver with love.
If you gave this goji berry cashew granola a try, I’d love to hear about it! Leave a comment and rating below! Try these recipes next:
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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