White Chocolate Raspberry Granola
Equipment
- medium-size bowl
- Small-size bowl
- Large-size rimmed baking sheet
- whisk,
- spoon
Ingredients
- 1 cup 80 g old-fashioned rolled oats
- ¼ cup 40 g brown rice flour
- ¼ cup 23 g shredded coconut
- 8 Brazil nuts or other nuts of similar size coarsely chopped
- ¼ cup 27 g chopped pecans
- 1 tablespoon 8 g sesame seeds
- ¼ teaspoon fine sea salt
- 2 tablespoons 30 ml canola oil
- ¼ cup plus 1 tablespoon 105 g agave nectar
- ½ teaspoon pure vanilla extract
- ¼ cup 30 g dried raspberries
- ¼ cup 50 g nondairy white chocolate chips
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Have a large-size rimmed baking sheet handy.
- In a medium-size bowl, combine the oats, flour, coconut, Brazil nuts, pecans, sesame seeds, and salt.
- In a small-size bowl, whisk together the canola oil, agave nectar, and vanilla extract.
- Combine the wet ingredients with the dry ingredients, stirring until well coated.
- Spread the mixture evenly on the baking sheet.
- Bake for 8 minutes.
- Stir well.
- Bake for another 10 minutes, or until golden brown.
- Be sure to keep a close eye on the granola as it bakes, because agave nectar browns quickly.
- Remove from the oven, and stir in the dried raspberries and nondairy white chocolate chips while the granola is still hot so that the chips melt and coat the granola.
- Let cool on the baking sheet before transferring to a tightly closed container.
- Store in the fridge once completely cooled.
Notes / Tips / Wine Advice:
Wine Advice:
As this is a breakfast or snack recipe, it pairs wonderfully with a glass of almond milk or a cup of your favorite herbal teaNutritional Information
Calories: 150 kcal | Carbohydrates: 21 g | Protein: 3 g | Fat: 7 g | Fiber: 2 g | Sugar: 10 g | Salt: 60 mg
