White Chocolate Raspberry Breakfast Granola
Satisfy your sweet tooth with this delightful white chocolate raspberry granola—perfect for breakfast or snacking!
Equipment
- Baking sheet with rim
- Small mixing bowl
- whisk,
Ingrediënten
- 80 g 1 cup old-fashioned rolled oats
- 40 g ¼ cup brown rice flour
- 23 g ¼ cup shredded coconut
- 8 Brazil nuts coarsely chopped
- 27 g ¼ cup chopped pecans
- 8 g 1 tablespoon sesame seeds
- ¼ teaspoon fine sea salt
- 30 ml 2 tablespoons canola oil
- 105 g ¼ cup plus 1 tablespoon agave nectar
- ½ teaspoon pure vanilla extract
- 30 g ¼ cup dried raspberries
- 50 g ¼ cup nondairy white chocolate chips
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Prepare a large rimmed baking sheet.
- In a medium bowl, combine oats, flour, coconut, Brazil nuts, pecans, sesame seeds, and salt.
- In a small bowl, whisk together the oil, agave nectar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until well combined.
- Spread the mixture evenly over the baking sheet.
- Bake for 8 minutes, then stir well.
- Bake for another 10 minutes, watching carefully to prevent burning.
- Remove from the oven and immediately stir in the dried raspberries and white chocolate chips.
- Allow the granola to cool completely on the baking sheet before transferring it to an airtight container.
- Store in the fridge once cooled.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this dish with a sparkling rosé or a light, fruity white wine for a delightful brunch treat.
Nutritional Information
Calories: 210 kcal | Carbohydrates: 25 g | Protein: 3 g | Fat: 11 g | Sugar: 12 g | Salt: 0.1 g
