Peruvian Goldenberry & Chia Seed Granola

Peruvian Goldenberry & Chia Seed Granola

Makes: 2½ quarts • Time: 20 minutes, plus 1 hour 15 minutes baking

After all of that work preparing for Thanksgiving, here’s a quick and simple breakfast that is sure to nourish.  This superfood-granola recipe is filled with almonds, chia seeds, dark cocoa nibs, and goldenberries. It’s delicious when paired with natural, plain yogurt.


  • 2½ cups rolled oats
  • 1 cup almonds, sliced
  • 1 cup coconut flakes
  • ½ cup De Guste chia seeds
  • ½ cup brown sugar
  • ½ cup maple syrup
  • ½ cup grapeseed oil
  • 1½ tsp. Laurie & Pujalt pink Andean salt
  • One 2 oz. package National Cacao cacao nibs & blueberries
  • One 1.76 oz. package Villa Andina goldenberries




  1. Preheat the oven to 275°F and line a baking sheet with aluminum foil.
  2. In a large bowl, toss the rolled oats with the almonds, coconut flakes, chia seeds, brown sugar, maple syrup, oil, and salt. Spread the mixture onto the prepared baking sheet and bake 1 hour 15 minutes, stirring every 15 minutes.
  3. Allow the granola to cool 10 minutes, then toss in the cocoa nibs and and goldenberries.

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