Make a delicious and heart-healthy Chocolate Raspberry Granola. This recipe balances rich chocolate flavor with tart raspberries for a wonderful breakfast treat.
Author:Chef Tariq
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Yield:About 6 cups
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Rolled Oats: 3 cups
Raw Almonds, roughly chopped: 1 cup
Raw Pecans, roughly chopped: 1/2 cup
Unsweetened Cocoa Powder: 1/4 cup
Maple Syrup: 1/3 cup
Coconut Oil, melted: 1/4 cup
Vanilla Extract: 1 teaspoon
Salt: 1/2 teaspoon
Dried Raspberries: 1 cup
Dark Chocolate Chips (at least 70% cacao): 1/2 cup
Instructions
Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper.
In a large bowl, combine the rolled oats, chopped almonds, and chopped pecans.
In a separate smaller bowl, whisk together the cocoa powder, maple syrup, melted coconut oil, vanilla extract, and salt until smooth.
Pour the wet mixture over the dry ingredients. Stir well until all the oats and nuts are evenly coated.
Spread the granola mixture in a thin, even layer onto the prepared baking sheet. Do not press it down; you want loose clusters.
Bake for 20 minutes. Remove the pan and gently stir the granola. Return to the oven and bake for another 10 to 15 minutes, watching carefully to prevent burning.
Remove the granola from the oven. Let it cool completely on the baking sheet without stirring. Cooling allows the clusters to set.
Once fully cooled, gently break the granola into pieces. Stir in the dried raspberries and dark chocolate chips.
Store your finished granola in an airtight container.
Notes
For a lower sugar option, reduce the maple syrup by two tablespoons.
If you prefer larger clusters, avoid stirring the granola after the first 20 minutes of baking.
Use high-quality cocoa powder for the best chocolate flavor.
This granola is excellent served with plain Greek yogurt for added protein.