Homemade Raspberry and White Chocolate Granola Recipe
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.
- 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
