Raspberry Double Chocolate Granola is an easy gluten free snack or for breakfast. Made with crunchy clusters, shredded coconut, freeze-dried and fresh raspberries along with white and dark chocolate chips.
Raspberry Double Chocolate Granola makes an easy gluten free snack or breakfast. Loaded with perfectly crunchy clusters, shredded coconut, freeze-dried and fresh raspberries along with white and semi-sweet chocolate chips.
10 minPrep Time
45 minCook Time
55 minTotal Time
Save RecipeIngredients
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 (or maple syrup, agave)
1/2 cup coconut oil, melted
1 teaspoon 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
Instructions
- 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 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 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 of your choice.
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