Description
Crunchy homemade granola combining the sweet creaminess of white chocolate with the tartness of raspberries, perfect as a nutritious breakfast, a satisfying snack, or a delicious topping for yogurt bowls.
Ingredients
Dry Ingredients
- 3 cups rolled oats
- 1/2 cup chopped nuts (almonds or cashews)
- Pinch of salt
Wet Ingredients
- 1/3 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup dried raspberries
- 1/2 cup white chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper or a silicone mat to prevent sticking and facilitate even baking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, chopped nuts, and a pinch of salt, ensuring the dry components are well mixed for even flavor distribution.
- Combine Wet Ingredients: In a separate bowl, whisk together the honey or maple syrup, melted coconut oil, and vanilla extract until fully blended to create a smooth syrupy mixture.
- Incorporate Wet and Dry Mixtures: Pour the wet mixture over the dry ingredients and stir thoroughly until all the oats and nuts are evenly coated with the honey and oil combination.
- Spread and Bake: Evenly spread the granola mixture onto the prepared baking sheet in a single layer to promote uniform baking. Bake in the preheated oven for 20–25 minutes, stirring once halfway through to ensure all sides toast evenly and achieve a golden color.
- Cool and Add Final Ingredients: Remove the granola from the oven and let it cool completely on the baking sheet. Once cooled, gently fold in the dried raspberries and white chocolate chips, taking care not to crush the delicate berries or melt the chocolate.
- Store: Transfer the finished granola to an airtight container to maintain its crispness and freshness, ideal for storing up to two weeks.
Notes
- Add the white chocolate chips only after the granola has cooled completely to prevent them from melting and losing their shape.
- For extra crunch and a more intense raspberry flavor, substitute dried raspberries with freeze-dried raspberries.
- You can vary the nuts according to preference, using almonds, cashews, or even pecans.
- This granola is great served with yogurt, milk, or eaten as a dry snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
