Satisfy your sweet tooth with this delightful white chocolate raspberry granola—perfect for breakfast or snacking!
White Chocolate Raspberry Breakfast Granola
Satisfy your sweet tooth with this delightful white chocolate raspberry granola—perfect for breakfast or snacking!
Equipment
- Baking sheet with rim
- medium mixing bowl
- Small mixing bowl
- Whisk
Ingredients
- 80 g 1 cup old-fashioned rolled oats
- 40 g ¼ cup brown rice flour
- 23 g ¼ cup shredded coconut
- 8 Brazil nuts coarsely chopped
- 27 g ¼ cup chopped pecans
- 8 g 1 tablespoon sesame seeds
- ¼ teaspoon fine sea salt
- 30 ml 2 tablespoons canola oil
- 105 g ¼ cup plus 1 tablespoon agave nectar
- ½ teaspoon pure vanilla extract
- 30 g ¼ cup dried raspberries
- 50 g ¼ cup nondairy white chocolate chips
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Prepare a large rimmed baking sheet.
- In a medium bowl, combine oats, flour, coconut, Brazil nuts, pecans, sesame seeds, and salt.
- In a small bowl, whisk together the oil, agave nectar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until well combined.
- Spread the mixture evenly over the baking sheet.
- Bake for 8 minutes, then stir well.
- Bake for another 10 minutes, watching carefully to prevent burning.
- Remove from the oven and immediately stir in the dried raspberries and white chocolate chips.
- Allow the granola to cool completely on the baking sheet before transferring it to an airtight container.
- Store in the fridge once cooled.
Notes & Wine Advice
Wine Advice:
Pair this dish with a sparkling rosé or a light, fruity white wine for a delightful brunch treat.
Nutrition values
Calories: 210 kcal | Carbohydrates: 25 g | Protein: 3 g | Fat: 11 g | Sugar: 12 g