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White Chocolate Raspberry Granola Recipe

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3.9 from 72 reviews

Crunchy homemade granola featuring the perfect balance of sweet white chocolate and tart dried raspberries. This versatile granola is ideal for a nutritious breakfast, a wholesome snack, or as a delicious topping for yogurt bowls.

  • Total Time: 35 minutes
  • Yield: 4–5 servings

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

  1. Preheat Oven: Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine the rolled oats, chopped nuts, and a pinch of salt, ensuring they’re evenly mixed.
  3. Prepare Wet Mixture: In a separate bowl, whisk together the honey (or maple syrup), melted coconut oil, and vanilla extract until the mixture is smooth and well combined.
  4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir continuously until every oat and nut is fully coated with the liquid mixture.
  5. Spread on Baking Sheet: Evenly spread the granola mixture onto the prepared baking sheet, creating a thin, uniform layer for even baking.
  6. Bake the Granola: Place the baking sheet in the oven and bake for 20 to 25 minutes, stirring the granola halfway through to ensure it browns evenly without burning.
  7. Cool Completely: Remove from the oven and allow the granola to cool completely on the baking sheet, which will help it crisp up.
  8. Add Raspberries and White Chocolate: Once cool, gently fold in the dried raspberries and white chocolate chips—adding these after baking prevents the chocolate from melting.
  9. Store: Transfer the granola to an airtight container to maintain freshness and enjoy within two weeks.

Notes

  • Add white chocolate chips only after the granola has cooled to prevent them from melting into the warm mixture.
  • For extra crunch and a more intense raspberry flavor, substitute dried raspberries with freeze-dried raspberries.
  • Store granola in an airtight container at room temperature to keep it fresh.
  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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