This white chocolate raspberry granola is the most delicious snack! It’s sweet and salty, creamy and tangy, crunchy and crisp. Perfect with milk, over yogurt or by the handful. We love it for breakfast too!
This might be the best granola I’ve ever made!
Oats and flaky coconut are baked with brown sugar and flaky salt, then mixed with freeze dried raspberries and mini white chocolate chips for the ultimate flavor combo.
It’s crunchy, sweet, salty, tangy and delightful!
Throw it in yogurt, eat it by the handful or pour milk on top. Totally dreamy as breakfast or a snack. As I write this, I keep reaching my hand in the jar to have another handful.
It’s irresistible!
And the best part: you can really add in any ingredients you’d like! Any sort of nuts, seeds, oats and more – you can always change it up and use the same flavor combo.
I based this granola on my pistachio cookie granola that we love so much. It has the perfect blend of ingredients and gets toasty and golden in the oven – it’s my favorite granola ever.
Until NOW.
This flavor combo is not one that I expected to fall head over heel for. But here we are. I want to eat white chocolate raspberry granola for the rest of my life.
The showstoppers: freeze dried raspberries and mini white chocolate chips. I can’t express how much you need the MINI chips. They really make a difference! They are the perfect size for snacking and work so well in the granola, I think because they are similar in size to the oats.
This is how I make it!
First up, the dried ingredients. I mix together rolled oats, flaked coconut, hemp hearts, sliced almonds and sea salt.
The wet ingredients go into a saucepan, where they will eventually become wet. Butter, brown sugar and maple syrup. I’m happy to tell you that you can switch out the butter for olive or avocado oil too! You will get the same delicious results.
Mix both of those together. Then spread it on a pan. This goes into the oven for around 30 to 40 minutes and I flip it a few times.
After it comes out, I sprinkle in the mini white chocolate chips and freeze dried raspberries. I like to do a mix of crushed raspberries and whole. I let it cool completely and then add another sprinkling of chips and raspberries.
Isn’t it so pretty?!
I mean, I’m all about eating something that is FUCHSIA!
OH MY WORD. This is heavenly. By far one of the best granolas I have ever had. So crunchy and crisp. So flavorful, tangy but creamy and sweet. I love it.
White Chocolate Raspberry Granola
White Chocolate Raspberry Granola
This white chocolate raspberry granola is the most delicious snack! It’s sweet and salty, creamy and tangy, crunchy and crisp. Perfect with milk, over yogurt or by the handful. We love it for breakfast too!
- 3 cups rolled oats
- 1 cup sliced almonds
- 1 cup unsweetened coconut flakes
- ¼ cup ground flaxseed
- ¼ cup hemp hearts
- 2 ½ teaspoons kosher salt
- ½ cup brown sugar
- ½ cup butter or avocado oil
- ⅓ cup maple syrup
- 1 cup mini white chocolate chips
- Mini white chocolate chips
- 2 ounces freeze dried raspberries, 2 bags, crushed and whole
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Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
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In a large bowl, stir together the oats, almonds, coconut, flaxseed, hemp hearts and salt.
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In a small saucepan, heat the butter, syrup and sugar. Whisk until the sugar dissolves. Remove from the heat.
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Pour the wet ingredients over the dry and mix. Stir until everything is combined and covered.
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Spread the mixture out on the parchment paper.
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Bake for 30 minutes, tossing the granola twice during cook time. Remove from the oven and toss well. Let cool for 15 minutes.
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Stir in half the chocolate chips and raspberries. Toss. The chips may melt a bit. Let it cool completely.
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Add the remaining chips and raspberries and toss. Now it’s done! Keep in a sealed container for up to two weeks!
Beaut!
