This white chocolate raspberry granola is an irresistible snack: sweet and salty, creamy and tangy, crunchy and crisp. Enjoy it with milk, sprinkled over yogurt, or straight from the jar. It’s wonderful for breakfast or any time you need a delicious bite.
This may be the best granola I’ve made yet.
Rolled oats and flaky coconut are baked with brown sugar and sea salt until golden and toasty, then finished with crunchy freeze-dried raspberries and mini white chocolate chips. The result is a perfect balance of textures and flavors: crunchy, sweet, salty, tangy and creamy all at once.
Serve it over yogurt, with milk, or snack on it by the handful. It’s just dreamy for breakfast or as a portable snack — I keep reaching into the jar for another handful.
The mix is flexible: use your favorite nuts, seeds, or extra mix-ins to make it your own while keeping the white chocolate and raspberry combo as the star.
This recipe is inspired by my pistachio cookie granola. The base gives a perfectly toasty, golden granola that becomes even better with these additions. This particular flavor pairing caught me by surprise — I’m now obsessed with white chocolate and raspberry granola.
The showstoppers are freeze-dried raspberries and mini white chocolate chips. Mini chips are ideal here because their small size blends nicely with the oats, making every bite balanced and snackable.
This is how I make it
Start by combining the dry ingredients: rolled oats, unsweetened coconut flakes, hemp hearts, sliced almonds, ground flaxseed (if using), and sea salt. In a small saucepan, warm butter (or a neutral oil like avocado or olive oil), brown sugar and maple syrup until the sugar dissolves. Pour the warm mixture over the dry ingredients and stir until everything is evenly coated.
Spread the combined granola on a parchment-lined baking sheet and bake at 300°F for about 30 minutes, tossing a couple of times so it browns evenly. Once it’s out of the oven and slightly cooled, stir in half of the mini white chocolate chips and freeze-dried raspberries — the chips may soften a bit from the residual heat. When the granola has completely cooled, add the remaining chips and raspberries and gently toss to combine.
Visually bright and vibrant, the fuchsia raspberries make this granola as pretty as it is tasty.
OH MY WORD. The final result is crunchy, crisp and incredibly flavorful — tangy from the raspberries and creamy from the white chocolate, with a lovely toasty base.
White Chocolate Raspberry Granola
White Chocolate Raspberry Granola
4
to 5 cups
15 mins
35 mins
40 mins
1 hr 20 mins
Ingredients
- 3 cups rolled oats
- 1 cup sliced almonds
- 1 cup unsweetened coconut flakes
- 1/4 cup ground flaxseed (optional)
- 1/4 cup hemp hearts
- 2 1/2 teaspoons kosher salt
- 1/2 cup brown sugar
- 1/2 cup butter or avocado oil
- 1/3 cup maple syrup
- 1 cup mini white chocolate chips
- 2 ounces freeze-dried raspberries (about 2 small bags), a mix of crushed and whole
Instructions
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a large bowl, stir together the oats, sliced almonds, coconut flakes, flaxseed (if using), hemp hearts and salt.
- In a small saucepan, heat the butter (or oil), maple syrup and brown sugar, whisking until the sugar dissolves. Remove from heat.
- Pour the wet mixture over the dry ingredients and mix until everything is evenly coated.
- Spread the granola evenly on the prepared baking sheet.
- Bake for about 30 minutes, tossing twice during baking so it browns evenly. Remove and toss well, then let cool for 15 minutes.
- Stir in half of the mini white chocolate chips and half of the freeze-dried raspberries. The chips may soften slightly from the heat. Let the granola cool completely.
- Once cooled, add the remaining chips and raspberries, toss to combine, and store in an airtight container for up to two weeks.
Beaut!