Introduction

This homemade raspberry and white chocolate granola is a delicious, crunchy treat perfect for breakfast or snacking. With a blend of nuts, seeds, and a touch of sweetness from maple syrup, it’s topped with tangy freeze-dried raspberries and creamy white chocolate for an irresistible combination.

A clear glass bowl filled with a chunky, mixed texture of brown oats combined with bright red dried raspberries and small white pieces, all blended together evenly. The mixture looks thick and slightly sticky, with clusters of oats and berries visible throughout. The bowl sits on a white marbled surface, and the image is bright and clear, showing the details of the mix well. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g rolled oats
2 tbsp sunflower seeds or pumpkin seeds
1 tbsp chia seeds
100 g mixed nuts (e.g. almonds, hazelnuts, walnuts)
Pinch of flakey sea salt
2 tbsp neutral oil (rapeseed, sunflower, or melted coconut oil)
4 tbsp maple syrup
1 tsp vanilla extract
Zest of 1 lemon
40 g freeze-dried raspberries (added after baking)
50 g dried cranberries (added after baking)
100 g white chocolate chips (added after baking)

Instructions

Step 1: Preheat the oven to 160°C (fan) and line a baking tray with parchment paper.
Step 2: In a large bowl, combine the oats, sunflower or pumpkin seeds, chia seeds, mixed nuts, lemon zest, and flakey sea salt.
Step 3: In a separate jug, stir together the oil, maple syrup, and vanilla extract until well blended.
Step 4: Pour the wet mixture into the dry ingredients and stir thoroughly until everything is evenly coated.
Step 5: Spread the mixture evenly on the prepared baking tray and press down gently to compact it.
Step 6: Bake for 20 to 25 minutes, stirring once halfway through to ensure even cooking.
Step 7: Remove from the oven and allow the granola to cool completely on the tray.
Step 8: Once cool, gently fold in the freeze-dried raspberries, dried cranberries, and white chocolate chips.

Tips & Variations

Try swapping the mixed nuts for your favorite varieties like pecans or cashews for a different texture and flavor.
Use honey instead of maple syrup for a slightly different sweetness profile.
Add a pinch of cinnamon or nutmeg to the dry mix for a warm spice note.
For a vegan option, ensure the white chocolate chips are dairy-free or omit them altogether.
If you prefer clumpier granola, press the mixture firmly and avoid stirring too much while baking.

Storage

Store the granola in an airtight container at room temperature for up to two weeks. If you want it crunchier, gently toast it again in a low oven before serving. Keep the white chocolate chips and freeze-dried fruits added after baking to avoid melting and preserve their texture.

How to Serve

A stack of four square granola bars is placed on a white speckled plate, each bar showing a crumbly tan base mixed with bright red dried berries and drizzled with white icing on top. The bars have a rough but firm texture, with visible oats and berry pieces embedded throughout. The background features a white marbled texture, and a few blurred similar bars appear in the distance, adding depth to the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries contain moisture, which can make the granola soggy. Freeze-dried raspberries are best because they keep the granola crisp and add concentrated berry flavor.

Is it possible to make this granola gluten-free?

Yes, just use certified gluten-free rolled oats to ensure the granola is safe for gluten-sensitive individuals.

Homemade Raspberry and White Chocolate Granola Recipe

Print Recipe

★★★★★

4.7 from 374 reviews

This Homemade Raspberry and White Chocolate Granola is a deliciously crunchy and naturally sweetened breakfast or snack option. Combining wholesome rolled oats, seeds, and mixed nuts with vibrant freeze-dried raspberries and creamy white chocolate chips, it’s a perfect balance of flavors and textures. Sweetened with maple syrup and flavored with a hint of lemon zest and vanilla, this granola is baked until golden and then mixed with colorful berries and chocolate for a delightful treat.

Author: Lena
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Yield: Approximately 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

200 g rolled oats
2 tbsp sunflower seeds or pumpkin seeds
1 tbsp chia seeds
100 g mixed nuts (e.g. almonds, hazelnuts, walnuts)
Pinch of flakey sea salt
Zest of 1 lemon

Wet Ingredients

2 tbsp neutral oil (rapeseed, sunflower, or melted coconut oil)
4 tbsp maple syrup
1 tsp vanilla extract

Added After Baking

40 g freeze-dried raspberries
50 g dried cranberries
100 g white chocolate chips

Instructions

Preheat Oven: Preheat the oven to 160°C (fan) and line a baking tray with parchment paper to prevent sticking and to ensure even baking.
Combine Dry Ingredients: In a large bowl, mix together the rolled oats, sunflower or pumpkin seeds, chia seeds, mixed nuts, lemon zest, and a pinch of flakey sea salt. This forms the crunchy base of your granola.
Mix Wet Ingredients: In a separate jug, stir together the neutral oil, maple syrup, and vanilla extract until well combined to create a flavorful binder for the dry mix.
Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir thoroughly until everything is evenly coated with the syrup and oil mixture.
Spread and Bake: Spread the mixture evenly onto the prepared baking tray and press down gently to compact it slightly. Bake in the preheated oven for 20 to 25 minutes, stirring once halfway through to ensure even baking and prevent burning.
Cool: Remove the granola from the oven and allow it to cool completely on the tray. Cooling ensures the granola crisps up properly and is ready for the next addition.
Add Toppings: Once cooled, gently fold in the freeze-dried raspberries, dried cranberries, and white chocolate chips. These add vibrant color, tartness, and sweetness to the granola.
Store: Transfer the finished granola to an airtight container and store for up to 2 weeks to maintain freshness and crunch.

Notes

You can substitute the mixed nuts with any nuts of your choice or omit them for a nut-free version.
Freeze-dried raspberries and dried cranberries are added after baking to preserve their texture and flavor.
Pressing the granola gently before baking helps create clusters but avoid pressing too hard to keep some crumble.
Store granola in an airtight container at room temperature to keep it fresh.
Maple syrup provides a natural sweetener and can be replaced with honey if preferred.

Keywords: granola recipe, homemade granola, raspberry granola, white chocolate granola, healthy breakfast, crunchy snack