Raspberry Granola – the perfect easy gluten free snack or breakfast for on the go. Best of all, it’s loaded with crunchy clusters, shredded coconut, freeze-dried and fresh raspberries along with white and dark chocolate chips.
The kids love granola s so they are always dreaming about the most amazing combos we can stir up next.
Turns out it was the best kind of accident because boy was it amazing! So we made another batch the very next day.
WHAT’S INSIDE THIS RASPBERRY GRANOLA?
- This raspberry granola recipe starts off with some gluten free old fashioned rolled oats.
- For the mix-ins, toss in some shredded unsweetened coconut, chopped pecans, coconut sugar and a pinch of salt to round out the flavors. You can also add some chia seeds, hemp hearts and flax seeds for some extra fiber and protein.
- For the wet ingredients – pour in some maple syrup, melted coconut oil and vanilla.
- Mix everything up until combined and spread onto a large baking sheet and bake for about 45 minutes to an hour.
HOW DO I GET LARGE CLUSTERS WHEN MAKING GRANOLA?
- Try not to mix up the granola while it’s baking and even afterwards when you let it cool down for an hour. This helps to form those big crunchy clusters.
- Once the granola is cool enough to handle, you can break up the very large chunks.
WHAT OTHER ADD-INS CAN I USE?
This recipe calls for some freeze-dried raspberries, dark chocolate chunks and white chocolate chips.
Feel free to swap out the raspberries for blueberries, add your favorite nuts, chia seeds hemp seeds or banana chips.
You can also ditch the chocolate entirely for a more wholesome versio
A handful of this raspberry granola is a great grab and go or after school snack. We love that this isn’t too sweet and the flavor combination is just enough indulgence while still being on the healthy side.
No matter which way you choose, this raspberry granola makes a delicious snack or breakfast served up with a dollop of yogurt or a splash of milk.
- 3 cups old fashioned oats I used Bob's Red Mill gluten free
- 3/4 cup unsweetened shredded coconut
- 1/2 cup chopped pecans or almonds
- 3 Tablespoons coconut sugar or brown sugar
- 1/4 teaspoon salt
- 6 Tablespoons honey can substitute with maple syrup or agave
- 1/2 cup coconut oil melted
- 1 teaspoon pure vanilla extract
- 1/3 cup dark chocolate chips I used Nestle Toll House
- 1/4 cup white chocolate chips I used Nestle Toll House
- 1/3 cup freeze dried raspberries
- 1/2 cup fresh raspberries
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine the oats, pecans, coconut, sugar, and salt. In a separate bowl, whisk together the melted coconut oil, honey and vanilla extract. Pour over oat mixture and stir until just combined and moistened.
- Spread granola in an even layer onto the prepared baking sheet and pat down flat with a spatula or your clean hands.
- Bake in preheated oven for 40 - 45 minutes or until golden brown, rotating the pan halfway through. (DO not stir granola while baking).
- Remove pan from oven and allow granola to cool completely.
- Once cool, break granola into clusters, toss in freeze-dried raspberries, all the chocolate chips and transfer to an airtight container.
- Serve with yogurt, fresh raspberries or fruit of your choice.