Description
Raspberry Chocolate Chunk Granola (Nut Free) is a delightful fusion of crunchy seeds, sweet-tart freeze-dried raspberries, and rich chocolate chunks. This simple yet satisfying granola recipe makes for a nutritious breakfast or snack that’s entirely nut-free, making it safe for those with allergies.
Ingredients
Scale
- 2 1/2 cups rolled oats
- 3/4 cup pumpkin seeds
- 3/4 cup sunflower seeds
- 1 cup buckwheat groats
- 1/2 cup shredded coconut
- 1/2 cup dark cocoa powder
- 1/2 cup maple syrup
- 1/4 cup honey
- 1/2 cup chocolate chunks
- 1 1/2 cups freeze-dried raspberries
Instructions
- Preheat oven to 300°F (150°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, combine rolled oats, pumpkin seeds, sunflower seeds, buckwheat groats, shredded coconut, and cocoa powder.
- In a saucepan over medium heat, mix coconut oil, maple syrup, honey, and salt until simmering; reduce heat and simmer for two minutes.
- Pour the wet mixture over dry ingredients; stir well and fold in half the chocolate chunks.
- Spread mixture evenly onto prepared baking sheets; sprinkle remaining chocolate chunks on top.
- Bake for 35-40 minutes until golden; let cool before adding freeze-dried raspberries. Break into chunks for storage.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup (30g)
- Calories: 150
- Sugar: 7g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg