Raspberry White Chocolate Crunch Granola
Crunchy homemade granola with rolled oats, coconut, Brazil nuts, pecans and sesame seeds, sweetened with agave and finished with tangy dried raspberries and creamy nondairy white chocolate.
Equipment
- Large rimmed baking sheet
- medium mixing bowl
- Small mixing bowl
- spoon
- Whisk
Ingredients
- 80 g old-fashioned rolled oats
- 40 g brown rice flour
- 23 g shredded coconut
- 8 Brazil nuts coarsely chopped
- 27 g pecans chopped
- 8 g sesame seeds
- ¼ teaspoon fine sea salt
- 30 ml canola oil
- 105 g agave nectar
- ½ teaspoon pure vanilla extract
- 30 g dried raspberries
- 50 g nondairy white chocolate chips
Instructions
- Preheat the oven to 180°C.
- Combine the rolled oats, brown rice flour, shredded coconut, Brazil nuts, pecans, sesame seeds and sea salt in a medium mixing bowl.
- Whisk the canola oil, agave nectar and vanilla extract together in a small mixing bowl.
- Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
- Spread the granola evenly over a large rimmed baking sheet.
- Bake for 8 minutes, then stir thoroughly.
- Return to the oven and bake for another 10 minutes, watching carefully because the agave can brown quickly.
- Remove from the oven and immediately stir in the dried raspberries and nondairy white chocolate chips so the chocolate partially melts and coats the granola.
- Leave the granola on the baking sheet until completely cool.
- Transfer to an airtight container and store in the refrigerator.
Notes & Wine Advice
Serving Suggestions
Serve the granola with nondairy yogurt, fresh raspberries or your favorite plant-based milk. It also works as a crunchy topping for fruit bowls and desserts. Browse our Breakfast Recipes and Brunch Recipes for more ideas.Recipe Notes
Watch the granola carefully during the final minutes because agave nectar can brown quickly. Stirring after the first 8 minutes helps the mixture bake evenly. Add the raspberries and white chocolate immediately after baking so the warm granola gently softens the chocolate.Variations
Replace the Brazil nuts or pecans with another favorite nut, or use a combination. Freeze-dried raspberries can provide a brighter raspberry flavor and crispier texture. Dark nondairy chocolate can replace the white chocolate for a less sweet version.Storage
Allow the granola to cool completely before transferring it to an airtight container. Store it in the refrigerator to keep the nuts, raspberries and nondairy white chocolate fresh and crisp. Always use a clean, dry spoon when serving to prevent moisture from entering the container.Wine Advice
When serving the granola as a dessert rather than breakfast, a fruity sweet wine works best with the raspberry and white chocolate. For breakfast or brunch, coffee, tea or a cold plant-based milk is the more natural pairing.Nutrition values
Serving: 110 gr | Calories: 535 kcal | koolhydraten: 69 g | Eiwitten: 8 g | Vet: 27 g | Verzadigd vet: 8 g | Natrium: 175 mg | Suiker: 39 g