Makes 8 servings
3 cups rolled oats
1/4 cup unsweetened coconut flakes
2 Tablespoons cocoa powder
2 Tablespoons melted coconut oil
6 Tablespoons applesauce
2 Tablespoons agave nectar
1 Tablespoon vanilla extract
1/2 cup (packed) soft medjool dates (about 5 or 6), pits removed
1/4 teaspoon sea salt
1/2 cup dried goji berries
3 Tablespoons cacao nibs
2.2 ounces maca or dark chocolate, finely chopped
1/4 cup flaxseed powder
Though every type of berry offers plenty of health perks, goji berries might be the overachiever of the bunch. Gouqi (pronounced “goo-chee”) berries—which means “wolfberries” in Mandarin—have long been used in Chinese medicine and are considered an immunity booster and a secret to longevity. The orange-red fruit is a nutrient powerhouse, containing an excellent balance of protein, carbohydrates, fat, and soluble fiber, plus 18 amino acids (including all eight essential amino acids) and a host of antioxidants.
Gojis’ flavor is a cross between cranberry, cherry, and tomato—which sounds strange but we promise tastes good! The dried variety is the most widely available, but you can also find them fresh-frozen and in powders and juices, making it easy to add this superfood to smoothies, salads, and more.
Here, we included Goji berries in a chocolaty granola your kids will love. It’s a bit sweet for breakfast, so consider it more of a treat for movie-night munching or a topping for Greek yogurt—and watch it disappear fast!
MORE WAYS TO USE GOJI BERRIES
FOR BREAKFAST: Add them to hot oatmeal or overnight oats.
FOR LUNCH: Use them as a garnish on soup or salad.
FOR AN APPETIZER: Chop and mix them into your favorite salsa recipe.
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix together the oats, flaxseed powder, coconut flakes, and cocoa powder.
3. Using a small, single-serve blender, combine the coconut oil, applesauce, agave nectar, vanilla extract, dates, and sea salt. Blend into a puree.
4. Pour the puree into the bowl with the dry mixture. Use clean hands to toss the oats thoroughly with the puree, then transfer the mixture onto the prepared baking sheet, spreading the wet granola evenly across the surface. Place in the oven and bake.
5. After 10 minutes, take the granola out of the oven and flip and mix it with a spatula, using the spatula’s edge to break up the large clumps to ensure even baking. Return to the oven and continue baking until the granola turns one shade darker, about another 10–15 minutes (20–25 minutes total baking time).
6. Remove the granola from the oven and sprinkle with the goji berries, cacao nibs, and chopped maca or dark chocolate. Loosely toss the mixture to distribute the melting chocolate.
6. Transfer the granola temporarily to the refrig-erator to cool completely and allow the chocolate to re-harden. The mix will last for 2 to 3 weeks when stored in a sealed container.
Carbohydrates: 11 g
Fat: 3 g
Protein: 2 g
Fiber: 2 g
Active Time: 10 minutes
Total Time: 60 minutes