An easy recipe for homemade gluten free granola! Rolled oats are combined with unsweetened shredded coconut, sliced almonds, raw cocao powder, melted coconut oil, vanilla extract, and pure maple syrup and toasted until golden brown in the oven. Once cooled, we'll stir in dark chocolate chunks and crumbled freeze dried raspberries!
¾teaspoonkosher saltreduce by half if using other varieties or brands
½cup (75 g)dark chocolate chunks or roughly chopped bittersweet chocolate preferably at least 65% cocoa content)
¾cup (15 g)freeze-dried raspberries
Instructions
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.
Video
Tips for Success:
I used a raw cocao powder (not baking cocoa powder) for this granola, and recommend it for best flavor.