Raspberry coconut granola clusters: Crunchy bliss awaits!
Delicious and crunchy raspberry coconut granola clusters that are perfect for breakfast or a snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 cups rolled oats
- 1 cup shredded coconut
- 1/2 cup almonds, chopped
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 cup freeze-dried raspberries
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the rolled oats, shredded coconut, and chopped almonds.
- In a separate bowl, combine the honey (or maple syrup), melted coconut oil, vanilla extract, and salt.
- Pour the wet ingredients over the dry ingredients and mix until well combined.
- Fold in the freeze-dried raspberries gently.
- Spread the mixture evenly on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, stirring halfway through, until golden brown.
- Let it cool completely before breaking into clusters.
Notes
- Store in an airtight container for up to two weeks.
- Feel free to substitute other nuts or seeds as desired.
- For a sweeter granola, add more honey or maple syrup.
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg