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 dark chocolate chips.
They now know the familiar routine and come running to take turns adding their favorite mix-ins every time they see me taking out the extra-large mixing bowl.
Turns out it was the best kind of accident because boy was it amazing! So we made another batch the very next day.
It’s full shredded coconut, two kinds of chocolate chips and sweet raspberry goodness. With double the chocolate, freeze-dried and fresh raspberries — this is definitely not your typical granola and totally impossible to stop at just one handful!
We loved that this wasn’t too sweet and the flavor combination was just enough indulgence while still being on the healthy side. Or just ditch the chocolate chips entirely for a more wholesome version.
No matter which way you choose, it makes a delicious snack or breakfast served up with some yogurt or a splash of milk.
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.
More granola:
Chocolate Banana Granola – Bakerita
Honey Roasted Peanut Butter Granola – Sally’s Baking Addiction
Banana Bread Granola – Minimalist Baker
Strawberry Double Chocolate Granola
