Chocolate Chunk Raspberry Granola
This easy chocolate granola recipe is naturally sweetened with maple syrup, and combined with dark chocolate chunks and freeze dried raspberries. A delicious gluten free granola!
How to Make Gluten Free Granola:
Like most traditional granolas, this chocolate granola recipe starts with a base of rolled oats. While oats are naturally gluten-free, they are prone to cross contamination with wheat during the farming process.
To make chocolate granola gluten free, we’ll be using one of my favorite baking pantry staples, Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats.
They are milled from high-quality fresh oats, certified organic, and come in a convenient resealable bag.
Bob’s Red Mill uses the highest standards of production to ensure that their Gluten Free Organic Old Fashioned Rolled Oats are, in fact, gluten free.
They work directly with all of their grain suppliers, use specialized equipment, and test every batch of oats that go into each bag.
Though I don’t follow a gluten-free diet, I like to use gluten free rolled oats for homemade granolas and other naturally gluten free baking recipes (like this Gluten Free Dutch Baby) so I can serve them to friends and family with dietary restrictions.
Why You’ll Love This Recipe:
My favorite thing about making homemade granola is that it allows you to control the sweetness to your own taste, which I love, as I’m personally not a fan of super sweet granola.
The base recipe is rolled oats, unsweetened shredded coconut, sliced almonds, raw cocao powder, melted coconut oil, and pure maple syrup.
It also comes together so quickly! You’ll simply combine the base ingredients together in a bowl, spread the oat mixture evenly onto a standard half sheet pan, and pan bake in the oven until golden brown and toasted.
Salty and lightly sweet, the chocolate granola has sliced almonds and delicate hints of coconut throughout. The raw cocao powder give the toasted oat mixture a delicate chocolate flavor.
After the granola has cooled, we’ll stir in the final two components: dark chocolate chunks and crumbled freeze dried raspberries. If you love the combination of raspberries and chocolate (and let’s face it, who doesn’t?), you will love this granola!
The occasional chunk of dark chocolate with the addition of tart, crunchy freeze dried raspberries take this granola to the next level!
RECIPE NOTE: It is very important for the granola to cool completely before adding the chocolate and raspberries. This will ensure the chocolate does not melt and the freeze dried raspberries don’t gain added moisture.
HOW TO STORE: If stored in an airtight container, this chocolate chunk raspberry granola will keep for up to 2 weeks or longer.
How to Serve Chocolate Chunk Raspberry Granola:
While this granola is a touch more decadent than your average granola recipe, you can use it in all the same ways (and then some!).
You can sprinkle it on yogurt, eat it as a snack on its own, or even add it as a topping to ice cream.
Chocolate Chunk Raspberry Granola
- 2 cups (215 g) Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats
- ½ cup (50 g) Bob’s Red Mill Unsweetened Shredded Coconut
- ½ cup (60 g) sliced almonds
- 2 tablespoons (10 g) high-quality cocao powder see recipe notes
- ¼ cup (60 mL) melted virgin unrefined coconut oil
- ¼ cup (60 mL) pure maple syrup
- 1 teaspoon pure vanilla extract
- ¾ teaspoon Diamond Crystal osher salt reduce slightly if using other varieties or brands
- ½ cup (75 g) dark chocolate chunks or roughly chopped bittersweet chocolate preferably at least 65% cocoa content)
- ¾ cup (15 g) freeze-dried raspberries
- Preheat the oven to 325°F (162°C) with a rack in the center position. Line a standard half sheet pan with parchment paper. Set aside.
- In a large mixing bowl, combine the rolled oats, shredded coconut, sliced almonds, cocao powder, melted coconut oil, maple syrup, vanilla extract, and salt. Stir the mixture with a large spoon to ensure all of the ingredients are incorporated and coated evenly.
- Transfer the mixture to the lined sheet pan. Using a spatula or spoon, spread into an even thin layer.
- Bake for 25 to 30 minutes, tossing the granola halfway through, until the granola is lightly toasted and very fragrant.
- Transfer the pan to a wire rack to cool completely (this step is very important to ensure the chocolate does not melt and the freeze dried raspberry do not gain additional moisture). Distribute the chocolate chunks on top of the cooled granola. Use your fingertips to lightly crumble the freeze dried raspberries and sprinkle them over the granola. Gently toss to combine. Transfer the granola to an airtight container and store at room temperature for 1 to 2 weeks.
Tips for Success:
- I used a raw cocao powder (not baking cocoa powder) for this granola, and recommend it for best flavor.