You guys. I did it! I finally found a recipe I like that uses goji berries. That being said though…what’s not to like about a hot pink, peanut butter pitaya granola?
In my opinion, not very much 😉
If you know me, you know that I am not a very picky person. Even as a kid, there were hardly any foods that I wouldn’t eat. Not much has changed nowadays – as long as it’s vegan, pretty much anything is fair came. Except for (1) sea vegetables, and (2) goji berries. The goji berries complement this crunchy, nutty granola perfectly with their sweet flavor and pink plumpness. Sea veggies, not so much. That will be a quest for another day…
This recipe was totally inspired by my good friend Jasmine’s Superfood Acai Quinoa Granola from her oh-so wonderful blog, Sweet Simple Vegan. If you haven’t checked it out (which honestly, if you are reading this I’m sure you have) I would highly recommend it! Because I do my own recipe development, I don’t have a lot of time to make recipes that are featured on other blogs. However, when I do decide to, it’s from Jasmine’s blog ~80% of the time. Luckily my family loves her date-sweetened banana bread and cream cheese pumpkin bread as much as I do 🙂
Anyways, back to the granola.
Granola is one of those easy-to-throw-together things that fares well with substitutions, so if you do not have one of the dry ingredients that this recipe calls for, feel free to sub something else in the same ratio. I imagine this would be absolutely delicious with sunflower seeds or pecans as well! I was obviously trying to stick to the pink theme with my goji berries, but another form of dried fruit will also work well here.
This granola is perfect as a smoothie bowl topper, or can be eaten alone for a healthy snack. I served myself a bowl with some creamy cashew milk…I think the picture speaks for itself
If you try this recipe, don’t forget to post a photo on Instagram and tag me in it! I love seeing your creations 🙂
Pink Peanut Butter Pitaya GranolaPrint This
- 1 3.5 oz pack of Pitaya Puree, thawed (I use Pitaya Plus)
- 1.5 tbsp Peanut Butter
- 2-3 Medjool Dates, soaked
- 1.5 cup Rolled Oats
- 1 tbsp Chia Seeds
- 3 tbsp Quinoa, dry and uncooked
- 1 tbsp Unsweetened Shredded Coconut
- 1/2 cup Almonds, roughly chopped
- 1/4 cup Goji Berries
- Preheat oven to 325 degrees F
- Soak your dates in hot water for 5-10 minutes, then drain
- In a blender or high speed food processor, combine the dates, thawed pitaya puree, and peanut butter until smooth and creamy
- In a medium sized bowl, combine the rolled oats, chia seeds, quinoa, coconut, and chopped almonds
- Pour the liquid mixture over the dry ingredients and stir until all pieces are evenly coated
- Line a baking pan with parchment paper and spread the granola out evenly over it
- Bake for 12 minutes, remove from the oven and gently flip the pieces, then return to the oven for an additional 12 to 15 minutes, or until golden brown and fragrant
- Let cool completely before storing in an airtight container for up to 14 days
If you are gluten-free, be sure to use GF verified oats // Peanut butter may be subbed with any nut butter of choice, but keep in mind this will alter the flavor of the final recipe.