Indulge your sweet tooth with this white chocolate raspberry granola! Perfect for breakfast or a guilt-free snack, it’s the perfect mix of crunch, sweetness, and a fruity twist.
8Brazil nutsor other nuts of similar size, coarsely chopped
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
Prepare a large rimmed baking sheet.
In a medium-size bowl, combine the oats, brown rice flour, shredded coconut, Brazil nuts, pecans, sesame seeds, and fine sea salt.
In a small-size bowl, whisk together the canola oil, agave nectar, and pure vanilla extract.
Pour the wet mixture over the dry ingredients and stir until the mixture is well coated.
Spread the granola mixture evenly onto the baking sheet.
Bake for 8 minutes, then stir well to prevent burning.
Bake for an additional 10 minutes, or until the granola turns golden brown.
Keep a close eye, as agave nectar can brown quickly.
Remove the granola from the oven and stir in the dried raspberries and white chocolate chips while it’s still hot, allowing the chocolate chips to melt and coat the granola.
Let the granola cool completely on the baking sheet before transferring it to a tightly sealed container.
Store in the refrigerator after it has cooled completely.
Notes / Tips / Wine Advice:
Serving Tip:Serve with almond milk or yogurt, or sprinkle over fresh fruit for a delightful breakfast or dessert.Wine Advice:Pair with a light dessert wine like Moscato or a sweet Riesling for a decadent treat.