Granola recipe alert!!! Breakfast lovers pay attention.
There is something so magical about making your own granola. Besides being an incredible healthy breakfast option, granola is filling and versatile. This raspberry granola recipe is something magical. I was standing in my kitchen and wondering what flavors I could make this week to keep things interesting and then it just popped into my head when I saw the raspberry packet.
Homemade granola vs store bought granola
What I love about homemade anything, is that I get to control what goes into my food and into my body. My motto since turning vegan has always been to invest in my health so I won’t need to waste money on medicine.
Store bought granolas are either a hit or a miss. They all sound wonderful and then I’m immediately put off when I read about all the sugars and processed sweeteners that get added. I would rather not put that into my body as it will most definitely lead to a sugar crash before reaching midday. No one wants that when you are trying to be productive.
If you can find a healthy minimal granola that is ‘clean’ in terms of ingredients, then go for it. If you want to rather try making your own YAY!!! Read further.
Tips for making granola recipes at home
- It’s easy to burn granola so be attentive and stir it around every 10minutes or so.
- Start with a hot oven 350F or 200C for 15minutes, then lower to 230F or 150C for about an hour and a half to two hours.
- Make a big batch to last week or two and get the most out of your electrical usage.
- Remember adding liquids will increase drying time.
- You NEED oil for the crunch. No oil = no crunchy goodness at least not in my experience.
- Any dried fruits and nuts/seeds make your granola exciting
- Use a liquid sweetener, this helps form clumps.
Raspberries are tart in taste and need to be paired with sweetness. I tend to use agave in all my granolas but maple syrup works just as well. Try to avoid golden syrup and highly processed sugar syrups.
I tend to prefer coconut oil for everything recipe that is sweet. I cannot tell you enough how I depend on coconut oil from skin care to kitchen usage. Coconut oil is definitely any kitchen’s staple and works fantastic in making granolas crunchy.
Now onto my raspberry granola recipe which is packed with flavor, nutrients and is a great healthy breakfast choice for any day of the week.
- 4 Cups rolled oats Gluten-free optional
- 1 Cup coconut flakes
- 1/2 Cup raspberries fresh or frozen
- 1/4 Cup pumpkin seeds
- 1/4 Cup sunflower seeds
- 4 Tbsp chia seeds
- 1/2 tsp salt
- 1/2 Cup coconut oil
- 1/2 Cup agave or maple syrup
- Pre heat oven to 350F or 200C
- Add all the dry ingredients to a bowl and stir.
- Melt your coconut oil in the microwave if it’s solid.
- Add the oil and the agave to the dry ingredients and mix well until combined.
- Link a baking tray with baking paper and sprinkle the granola evenly onto the tray. You will need two trays for this recipe.
- Place into hot oven. After 15 minutes give a stir around.
- Lower oven to 230F or 150C and stir every 10minutes
- Granola will turn more golden. Once dried +- 1:30 hours to 2 hours, remove from the oven and allow to cool.
- Seal in an airtight container. Keeps for over a month.
If you haven’t already, check out my granola bowl recipe and sprinkle some of your new homemade granola on top 🙂