Raspberry Coconut Granola Clusters You’ll Love to Crunch!
Delicious and crunchy raspberry coconut granola clusters that are perfect for snacking or as a topping for yogurt and desserts.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 cups 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 cups rolled oats
- 1 cup shredded coconut
- 1/2 cup almonds, chopped
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 cup freeze-dried raspberries
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine rolled oats, shredded coconut, and chopped almonds.
- In a separate bowl, mix together honey (or maple syrup), melted coconut oil, vanilla extract, and salt.
- Pour the wet ingredients over the dry ingredients and stir until well combined.
- Spread the mixture evenly on the prepared baking sheet.
- Bake for 20-25 minutes, stirring halfway through, until golden brown.
- Remove from the oven and let it cool completely before adding freeze-dried raspberries.
- Once cooled, break into clusters and store in an airtight container.
Notes
- Feel free to substitute almonds with your favorite nuts or seeds.
- For a sweeter granola, add more honey or maple syrup.
- Store in a cool, dry place for up to two weeks.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg