· · ·

Coconut, Pistachio and Goji Berry Granola Bars

You can read my full review of Packed, by Becky Alexander and Michelle Lake, published by Nourish Books here. Today, I’m happy to be sharing one of my favourite recipes from the book, Coconut, Pistachio and Goji Berry Granola Bars, from the Get Up and Go chapter. These bars perfect for mid-morning munchies or an afternoon snack. I’ve also made these with dried cranberries and raisins, in place of goji berries, but goji berries pack the most punch!

Recipe and image shared with the permission of the publisher. Image by Haarala Hamilton. 

Goji Granola Bars Haarala Hamilton
Photo: Liz and Max Haarala Hamilton

Becky Alexander and Michelle Lake
Easy to rustle up, these bars are a good option when you need to eat breakfast on the go or for an afternoon snack. Almond, cashew or macadamia nut butters all work well to add protein and flavour. 
5 from 1 vote
Course Breakfast, or lunchtime snack
Cuisine British
Servings 8 bars


  • 100 g/3 1/2 oz/ 1 cup jumbo/rolled oats
  • 50 g/1 3/4 oz/ 1/4 cup extra virgin coconut oil
  • 2 tbsp honey I use raw honey
  • 2 tbsp nut butter of choice
  • 1 tsp vanilla extract
  • 3 tbsp raw shelled pistachio nuts, roughly chopped
  • 50 g/1 3/4 oz/ 2/3 cup desiccated coconut/dried shredded coconut
  • 2 tbsp dried goji berries


  • Preheat the oven to 180C/350F/Gas 4. Line a 23 x 15cm/9 x 6 inch shallow baking pan with baking/parchment paper. Spread the oats thinly over the parchment and bake for 15 minutes or until golden. 
  • Put the oil, honey, nut butter and vanilla extract in a saucepan over a medium-low heat, and heat gently until well combined and the oil is melted. 
  • Stir in the baked oats until well coated. Add the remaining ingredients and mix well. 
  • Tip the mixture back into the baking pan and press down firmly using damp hands.
  • Put in the fridge for 1 hour, or until firm, and then cut into 8 bars. Wrap each bar in parchment to take to work. Store in an airtight container for up to one week or freeze for up to 3 months. Defrost at room temperature for a couple of hours.  


"Packed with...Vibrant red and intensely flavoured, the goji berry is rich in carotenoids and antioxidents that help to protect our eyes from damage. They are a little pricey, but they keep well and you only need to add a small amount to bars, porridge/oatmeal, granola or salads to reap their health benefits." 

Recipe and image shared with the permission of the publisher. With thanks to Nourish Books, Becky and Michelle. 

Similar Posts


  1. Love the three ingredients used for these granolas. Pistachios, coconut and goji berries are super healthy. I used to eat goji berries as a snack, and I now add coconut oil to my coffee.

  2. These bars look like a lovely snack. I am on board with anything that has pistachio in

  3. 5 stars
    Love that the amount of sugar in these is minimal. And the way they’ve used the raw honey means that the enzymes are preserved too. Bookmarked.

  4. What a good looking book and these granola bars are something we would all enjoy, especially as I have to make 2 packed lunches every morning for my girls which I hate doing but I do like adding in some kind of home made oats bar so will give these ones a go next time!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating