In my kitchen we have this old warming drawer that never really gets used so it’s just kind of become the granola drawer where I put whatever granola I have on rotation at the moment. I’m sure you can guess that lately I’ve been spending a lot of time next to that drawer because this raspberry chocolate chunk granola might just be the best combo yet. It’s has the perfect amount of sweetness and crunch with just a touch of sourness from the dried raspberries. It’s rich and decadent, but it’s also loaded with all sorts of healthy fats and carbohydrates. It’s also extremely addicting—so be warned.

I have a nut allergy so it’s always been hard to find allergy friendly granola brands. For a while, I was ordering one online because they didn’t carry it any any stores near me, but when you love granola as much as I do, it started to get pretty expensive. Well it turns out that homemade granola is SO easy and fun to make! I love it because you can play around with different flavors and mix ins, this one uses seeds instead of nuts, but feel free to add in almonds, walnuts etc, if you prefer it.

A few tips

• It’s really important that you spread out the granola mixture as thin thin as it can go without pressing any holes into it. I’ve ruined batches before by making it too thick and I ended up with soft, soggy ‘nola.
• To make this vegan, use dairy free chocolate and replace the honey with more maple syrup.

Raspberry Chocolate Chunk Granola (Nut Free)

Recipe by Elaine SkiadasCourse: Breakfast, Dessert, Quick/Easy, Snacks and Apps, Vegan

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

This addictive chocolate raspberry granola is made with freeze dried raspberries, seeds and chocolate chunks, it makes for the perfect healthy nut free snack or quick breakfast!

Ingredients

• 2 1/2 cups rolled oats

• 3/4 cup pumpkin seeds

• 3/4 cup sunflower seeds

• 2 tbsp sesame seeds

• 1 cup buckwheat groats

• 1/2 cup shredded coconut

• 1/4 cup dark cocoa powder

• 1/4 cup coconut oil

• 1/2 cup maple syrup

• 1/4 cup honey

• 1 tsp salt

• 1/2 cup chocolate chunks or chips

• 1 1/2 cups freeze dried raspberries

Directions

• Preheat the oven to 300 F and line two baking sheets with parchment.
• In a large mixing bowl, toss together oats, seeds, buckwheat groats, shredded coconut and cocoa powder.
• In a small sauce pan, bring coconut oil, maple syrup, honey and salt to a simmer over medium heat. Reduce to low and hold at a simmer for two minutes.
• Pour over dry ingredients and stir to incorporate. Mix in half the chocolate chunks then use a spatula to press it into an even layer across both sheet pans. It should be pretty thin, about a 1/4 inch. Sprinkle the The remaining chocolate chunks on top.
• Bake for 35-40 minutes and allow to cool for 15 minutes before pouring over raspberries. Its ok if it’s still a little soft, it will harden as it cools. Let cool completely before breaking into chunks and storing.