Peanut Butter Goji Granola Bars


  • 1 cup regular rolled oats

  • ¼ cup maple syrup

  • ¼ cup peanut butter

  • 3 tablespoons packed brown sugar

  • 2 tablespoons coconut oil

  • 2 tablespoons honey

  • 1 tablespoon vanilla

  • ½ teaspoon salt

  • 2 cups crisp rice cereal

  • ¼ cup FGO Organic Goji Berries

  • ¼ cup pistachios

  • ¼ cup pepitas

  • ¼ cup toasted wheat germ

  • 2 tablespoons chia seeds


Preheat oven to 350°F. Line a 13x9x2-inch baking pan with foil. Coat foil with cooking spray; set aside. Spread oats in a 15x10x1-inch baking pan. Bake for 10 to 15 minutes or until toasted, stirring twice. Remove from oven; let cool. Reduce oven temperature to 300°F.

Meanwhile in a small saucepan combine the maple syrup, peanut butter, brown sugar, butter, and coconut oil. Heat and stir over medium heat just until peanut butter and brown sugar are melted. Remove from heat. Stir in vanilla and salt.

In a large bowl combine the toasted oats, rice cereal, goji, pepitas, pistachios, wheat germ, and chia seeds. Stir to combine. Pour maple syrup mixture over oat mixture. Stir to combine.

Press oat mixture into the prepared baking dish. Bake for 12 to 15 minutes or until firm. Cool completely in pan on a wire rack. Cut into granola bar pieces.

Recipe inspired by Love & Lemons

Raw Goji Maca Cake



  • 3 Tbsp raw cacao powder (not cocoa powder)

  • 1⅓ cup walnuts

  • 1 Tbsp cacao nibs

  • 1 Tbsp agave syrup

  • 3-4 medjool dates

  • ½ tsp himalayan salt


  • 1⅓ cup cashews

  • 1 can organic full fat coconut milk

  • 2 tsp vanilla extract

  • 2 Tbsp FGO Organic Maca Powder

  • 2 tsp agave syrup

  • ⅓ cup FGO Organic Goji Berries


  • 7-8 medjool dates

  • 1-2 tsp cacao nibs

  • 2 tsp agave syrup

  • Juice of half lemon

  • 2 Tbsp FGO Organic Goji Berries

Chocolate drizzle (optional, not raw):

  • ⅓ cup melted coconut oil

  • 1 Tbsp dark chocolate chips


  1. For the crust, place walnuts into food processor and process until fine crumb is achieved. Add the other ingredients and process until dough is sticky. Place the dough in a 9 inch springform pan and press down until even. Place the pan in the fridge while you prepare the filling.

  2. For the filling, soak the cashews for 4-5 hours. Rinse and add all ingredients except for goji berries into a blender and blend until creamy. Once done, add the goji berries and mix well. Pour the mixture into the pan and freeze for 2 hours.

  3. For the glaze, add all ingredients except for cacao nibs to food processor and process until smooth and creamy. Spread glaze on top of cake evenly, then sprinkle goji berries and cacao nibs.

  4. For the chocolate drizzle, heat the coconut oil on low-med heat and add chocolate chips. Stir until melted. Let cool for 20 min, then drizzle on top of cake. Freeze cake completely (2-3 hours).

  5. Before eating the cake, take it out of the freezer and let sit in fridge for a couple of hours. Or for the fast track, take out of freezer and let sit on counter for about 30-40 min before slicing and eating.

Recipe inspired by One Green Planet

Quinoa Goji Oatmeal


  • ½ cup FGO Organic Goji Berries

  • ½ cup steel-cut oats

  • ½ cup well-rinsed quinoa

  • ¼ cup raisins

  • 1 tsp kosher salt

  • 1 tsp FGO Ceylon Cinnamon

  • ¼ tsp ground cardamom

  • Milk, maple syrup, toasted shelled pumpkin seeds (pepitas), and toasted walnuts (for serving)


Bring Goji berries, oats, quinoa, raisins, salt, ceylon cinnamon, cardamom, and 4 cups water to a boil in a medium saucepan. Cover and let sit off heat overnight. (Alternatively, bring mixture to a boil; reduce heat and simmer, stirring occasionally, until grains are tender, 20–25 minutes.) Before serving, reheat in saucepan, covered, over medium-low heat, stirring occasionally and adding water if needed, until warmed through, 5–8 minutes. Serve with milk, maple syrup, pepitas, and walnuts.

Recipe inspired by bon appetit