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!
Ingredients
- 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
Instructions
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, stir together the oats, almonds, coconut, flaxseed, hemp hearts and salt.
- In a small saucepan, heat the butter, syrup and sugar. Whisk until the sugar dissolves. Remove from the heat.
- Pour the wet ingredients over the dry and mix. Stir until everything is combined and covered.
- Spread the mixture out on the parchment paper.
- Bake for 30 minutes, tossing the granola twice during cook time. Remove from the oven and toss well. Let cool for 15 minutes.
- Stir in half the chocolate chips and raspberries. Toss. The chips may melt a bit. Let it cool completely.
- Add the remaining chips and raspberries and toss. Now it’s done! Keep in a sealed container for up to two weeks!
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