White Chocolate Raspberry Granola
White Chocolate Raspberry Granola combines rolled oats, coconut, pecans, Brazil nuts, sesame seeds, dried raspberries, and creamy white chocolate. Agave and vanilla create crisp, sweet clusters that work for breakfast, dessert, or snacking.
Equipment
- Baking Sheet, Large and Rimmed
- Mixing Bowl, Medium
- Mixing Bowl, Small
- Whisk
Ingredients
For the Granola
- ⅔ cup Old-Fashioned Rolled Oats certified gluten-free
- 2 tablespoons plus 2 teaspoons Brown Rice Flour
- 2 tablespoons plus 2 teaspoons Shredded Coconut
- 6 Brazil Nuts coarsely chopped
- 2 tablespoons plus 2 teaspoons Pecans chopped
- 2 teaspoons Sesame Seeds
- ⅛ teaspoon Fine Sea Salt
For the Agave Mixture
- 1 tablespoon plus 1 teaspoon Canola Oil
- 3 tablespoons plus 1 teaspoon Agave Nectar
- ⅓ teaspoon Pure Vanilla Extract
For Finishing
- 2 tablespoons plus 2 teaspoons Dried Raspberries
- 2 tablespoons plus 2 teaspoons Dairy-Free White Chocolate Chips
Instructions
- For Preparing the Granola
- Preheat the oven to 350°F (180°C).
- Line a large rimmed baking sheet with parchment paper.
- Combine the rolled oats, brown rice flour, shredded coconut, Brazil nuts, pecans, sesame seeds, and sea salt in a medium mixing bowl.
- For Preparing the Agave Mixture
- Combine the canola oil, agave nectar, and vanilla extract in a small mixing bowl.
- Whisk until thoroughly combined.
- Pour the agave mixture over the dry ingredients.
- Stir until all the ingredients are evenly coated.
- For Baking and Finishing
- Spread the granola mixture evenly across the prepared baking sheet.
- Bake for 8 minutes.
- Remove the baking sheet from the oven and stir the granola thoroughly.
- Return the granola to the oven.
- Bake for another 10 minutes until golden brown.
- Watch carefully during the final minutes because agave can brown quickly.
- Remove the granola from the oven.
- Immediately add the dried raspberries and dairy-free white chocolate chips.
- Stir gently so the warm granola partially melts the chocolate.
- Spread the granola into an even layer.
- Let it cool completely on the baking sheet.
- Break the cooled granola into clusters.
- Transfer it to an airtight container and refrigerate.
Notes & Wine Advice
Serving Suggestions
Serve the granola with almond milk, coconut yogurt, fresh raspberries, sliced banana, or mixed berries. It can also be sprinkled over smoothie bowls, ice cream, fruit salad, or chia pudding. Serve smaller portions as a sweet snack.Recipe Notes
Use certified gluten-free rolled oats when preparing the recipe for someone with coeliac disease or gluten intolerance. Watch the granola carefully during the final minutes because agave browns quickly. Let it cool completely before breaking it into clusters.Variations
Replace pecans or Brazil nuts with almonds, walnuts, hazelnuts, or pistachios. Freeze-dried strawberries or cherries can replace the raspberries. Dark chocolate chips provide a less sweet alternative to white chocolate.Storage
Store the completely cooled granola in an airtight container in the refrigerator for up to two weeks. Keep moisture out of the container to preserve its crisp texture. The granola can also be frozen for up to two months.Wine Advice
A lightly sparkling Moscato d’Asti complements the raspberries and white chocolate. A gently sweet Riesling is another suitable choice when serving the granola as a dessert.Nutrition values
Serving: 1 portion | Calories: 200 kcal | Carbohydrates: 25 g | Protein: 3 g | Fat: 9 g | Saturated Fat: 3 g | Sodium: 75 mg | Sugar: 8 g