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White Chocolate Raspberry Crunch Granola Recipe

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4.3 from 87 reviews

  • Author: Amelia
  • Total Time: 35 minutes
  • Yield: About 4 cups
  • Diet: Vegetarian

Description

Crunchy homemade granola with sweet white chocolate and tangy raspberries—perfect for breakfast, snacking, or layering in yogurt parfaits. This easy-to-make recipe combines wholesome rolled oats and nuts with natural sweeteners, then baked to golden perfection before being mixed with delightful bursts of dried raspberries and creamy white chocolate chips.

Ingredients

Dry Ingredients

  • 2 cups rolled oats
  • 1/2 cup chopped nuts (almonds or pecans)
  • 1/2 tsp salt

Wet Ingredients

  • 1/3 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 1/2 tsp vanilla extract

Add-ins

  • 1/2 cup dried raspberries
  • 1/2 cup white chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 160°C (325°F) to prepare for baking the granola to a perfect golden crunch.
  2. Combine Dry Ingredients: In a large mixing bowl, mix together the rolled oats, chopped nuts, and salt evenly to distribute the salt throughout the mixture.
  3. Mix Wet Ingredients: In a separate bowl, whisk the honey or maple syrup, melted coconut oil, and vanilla extract until fully blended to form a smooth, sweet binder.
  4. Combine Mixtures: Pour the wet ingredient mixture into the dry ingredients and stir thoroughly to ensure every oat and nut is coated with the sweet oil mixture.
  5. Spread and Bake: Spread the mixture evenly on a baking sheet lined with parchment paper or a silicone baking mat. Bake for 20–25 minutes, stirring halfway through to toast all sides evenly without burning.
  6. Cool Down: Remove the granola from the oven and allow it to cool completely on the baking sheet—this helps it crisp up.
  7. Add Final Ingredients: Once cooled, gently fold in the dried raspberries and white chocolate chips, ensuring they are evenly distributed without melting the chocolate.
  8. Store: Transfer the granola into an airtight container to maintain freshness and crunch. Store at room temperature for up to two weeks.

Notes

  • Do not add white chocolate chips before baking as they will melt and lose texture.
  • Feel free to swap dried raspberries with other dried fruits such as strawberries or cranberries for a different flavor profile.
  • Store the granola in an airtight container to keep it fresh and crunchy.
  • This granola works well as a topping for yogurt, smoothie bowls, or just as a snack on its own.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast / Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://justsosweet.com/white-chocolate-raspberry-crunch-granola-recipe/