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!
This post is sponsored by Bob’s Red Mill.
Say hello to the granola of your (and my) dreams! We’re pulling out all the stops today and making chocolate chunk raspberry granola in collaboration with my long term partner Bob’s Red Mill.
This homemade chocolate granola is loaded with all sorts of goodies: old fashioned rolled oats, unsweetened shredded coconut, sliced almonds, raw cocao powder, coconut oil, pure maple syrup, freeze dried raspberries, and, last but certainly not least, dark chocolate chunks.
Loaded with amazing texture, this granola is truly epic and so easy to prepare.One of my favorite things about it? You can use this granola recipe as a starting point, and mix and make it your own in so many ways.
It also happens to be naturally sweetened and gluten free.
Feel free to swap out the almonds for other nuts or seeds or substitute the raspberries with other freeze dried (or traditional dried) fruit.
This chocolate granola happens to make an excellent afternoon pick me up and (healthier) treat! We couldn’t stop snacking on it by the handful.
You can serve it with yogurt, milk, and fresh fruit, or even go wild and sprinkle it on ice cream. Yes, please do that last one.
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 Oatsare,in fact,gluten free.
They work directly with all of their grain suppliers, use specialized equipment, and test everybatch 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 thisGluten 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 makinghomemade granola is that it allows you to controlthe sweetness to your own taste, which I love, as I’m personallynot 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 willlove 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 coolcompletely 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, thischocolatechunk 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.
Yield: 16 Servings (1 Quart)
Prep: 5 minutes minutes
Cook: 25 minutes minutes
Cooling Time: 30 minutes minutes
Total: 1 hour hour
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!
Equipment
Ingredients
- 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 kosher salt reduce by half 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
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.
Serving: 1serving, Calories: 211kcal, Carbohydrates: 15g, Protein: 1g, Fat: 12g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Sodium: 69mg, Fiber: 1g, Sugar: 12g
Author: Laura // A Beautiful Plate
Course: Breakfast Grains and Granolas
Cuisine: American
This post is sponsored by Bob’s Red Mill.Thank you for supporting brands I love and use in mykitchen. Check out more delicioushealthy recipes, snag coupons, and find stores near you at BobsRedMill.com!
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