How to Make the Best Dried Raspberries Granola
Ingredients
- 2 cups rolled oats
- ½ cup almonds roughly chopped
- ¼ cup pumpkin seeds
- 2 tbsp chia seeds
- ¼ cup coconut oil melted
- ¼ cup maple syrup or honey
- ½ tsp cinnamon
- ¼ tsp salt
- 1 cup dried raspberries
Optional add-ins:
- Dark chocolate chunks, coconut flakes, extra dried fruit
Instructions
- Preheat Your Oven: Get it to 325°F (160°C).
- Mix the Dry Ingredients: In a large bowl, combine the oats, almonds, pumpkin seeds, chia seeds, cinnamon, and salt.
- Add the Wet Ingredients: Pour in the melted coconut oil and maple syrup (or honey), then stir until everything’s coated in that sweet, sticky goodness.
- Spread the Granola: Line a baking sheet with parchment paper, then spread the mixture evenly. Don’t worry if it’s a bit chunky—those big clusters are a good thing!
- Bake: Pop the granola into the oven for about 20-25 minutes, stirring halfway through to ensure even baking. Watch closely—the golden brown color means it’s almost done!
- Add the Dried Raspberries: Once out of the oven, let your granola cool for a bit, then gently fold in the dried raspberries.
- Cool & Crunch: Allow it to cool completely before storing.
Notes
Tips for Adjusting Flavors & Textures
- For extra crunch: Add more nuts or seeds to the mix.
- For a sweeter touch: Drizzle a little extra honey or maple syrup before baking.
- For chunkier clusters: Press the granola down firmly before baking and let it cool undisturbed.