Raspberry Chocolate Chunk Granola
A healthy recipe for chocolate granola with raspberries. Make a big batch and enjoy breakfast all week!
Equipment
Ingredients
- 1/4 cup plus 2 tablespoons honey
- 1/4 cup coconut oil
- 1/2 teaspoon vanilla extract
- 2 cups old fashioned oats
- 1/2 cup unsweetened coconut chips
- 1/3 cup sliced almonds
- 1-2 tablespoons chia seeds optional
- 1 tablespoon unsweetened cocoa powder
- pinch salt
- 1/3 cup dark chocolate chunks or chips
- 1/3 cup freeze-dried raspberries
Instructions
- Preheat oven to 300 degrees F, and line a baking sheet with parchment paper or a silicone baking mat.
- Combine honey and coconut oil in a large microwave-safe bowl. Microwave for 30-60 seconds, then add vanilla extract and stir to combine.
- Add oats, coconut, almonds, chia seeds, cocoa powder, and salt to the bowl. Stir well to evenly coat the dry ingredients with the melted honey and coconut oil.
- Spread mixture in an even layer on the baking sheet. Bake for 30 minutes, then remove from the oven and let cool for at least 30 minutes. (This step is important: the granola will become more crunchy as it cools, and you don’t want it to be warm enough in the next step to melt the chocolate or rehydrate the raspberries.)
- Sprinkle the chocolate chunks and raspberries over the cooled granola, then use your hands or a spatula to break the mixture into pieces of your desired size. Store tightly-sealed at room temperature for up to 2 weeks.
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Nutrition Estimate
Calories: 279 kcal, Carbohydrates: 30 g, Protein: 5 g, Fat: 17 g, Saturated Fat: 12 g, Cholesterol: 1 mg, Sodium: 12 mg, Potassium: 202 mg, Fiber: 4 g, Sugar: 12 g, Calcium: 56 mg, Iron: 2 mg