Goji Berry Paleo Granola Recipe for Grain-Free Mornings

This grain-free Goji Berry Paleo Granola is simple to prepare and yields the crunchy clusters everyone loves — far tastier than most store-bought options.

I used to eat granola constantly—in yogurt, with milk, or straight from the jar. When I discovered certain grains, like oats, bothered my digestion, I cut back. Recently I recreated my favorite treat in a grain-free, paleo version, and I’m hooked again.

For me, the best granola has big, crunchy clusters that stick together — those are the pieces I reach for first. Many commercial granolas fall apart into loose bits, so I intentionally developed this paleo version to encourage large clusters and satisfying texture.

I added dried goji berries because they’re my current favorite dried fruit. They bring a bright, slightly tart chew and pack antioxidants and anti-inflammatory nutrients. If you don’t have goji berries or prefer a different dried fruit, feel free to substitute with raisins, dried cherries, cranberries, or chopped apricots.

This homemade Goji Berry Paleo Granola is cheaper, fresher, and more flavorful than most store-bought alternatives. It keeps well in the refrigerator, but honestly, you may be tempted to eat it all at once.

5 from 1 vote

Goji Berry Paleo Granola

Prep:
5 mins

Cook:
25 mins

Total:
30 mins

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Ingredients

• 1 cup raw almonds
• 1 cup raw cashews
• 1/2 cup raw pumpkin seeds
• 1/2 cup sunflower seeds
• 1/2 cup unsweetened shredded coconut
• 1/2 cup dried goji berries (or any other dried fruit)
• 3 tbsp coconut oil, melted
• 1/4 cup raw honey
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp sea salt

Instructions

• Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
• Place almonds, cashews, and pumpkin seeds in a food processor; pulse a few times until they break into small chunks. Transfer to a mixing bowl.
• Add sunflower seeds, shredded coconut, and goji berries to the nut mixture and stir to combine.
• In a small saucepan, combine coconut oil, honey, vanilla, cinnamon, and sea salt. Warm over medium-low heat until the coconut oil and honey melt, whisking until smooth.
• Pour the liquid over the nut-and-seed mixture and stir thoroughly so everything is evenly coated.
• Spread the granola mixture evenly on the prepared baking sheet.
• Bake for 20–25 minutes, stirring once halfway through for even browning.
• Remove from the oven and press down on the warm granola to compact it into a tighter, flatter layer to form clusters.
• Allow the granola to cool for about 20 minutes or until hardened, then break into clusters. Store in an airtight container in the refrigerator for best freshness.

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