Start your day right with this seriously amazing homemade raspberry and dark chocolate granola....or just eat it straight from the jar for a snack throughout the day.
Raspberry Dark Chocolate Granola
I have so many granola recipes on rotation that one may think this particular breakfast favorite is my love language.
I wasn't planning on adding any more for a while, but then I came up with this combination of dark chocolate and freeze-dried raspberries together and I just had to get it one the site straight away.
Ingredients For Homemade Raspberry and Chocolate Granola
This homemade granola recipe is amazing (even if I do say so myself)!
Raspberries and dark chocolate are pretty much one of the ultimate combinations in my mind.
Add them to your breakfast cereal and you are starting the day right!
You will need:
- gluten free rolled oats
- raw buckwheat groats (or more oats if you don't have any)
- raw pepita seeds
- raw sunflower seeds
- shredded unsweetened coconut
- unsweetened cocoa
- ground cinnamon
- sea salt
- pure maple syrup
- coconut oil
- pure vanilla extract
- freeze dried raspberries
- dark chocolate chunks (I used 72% cacao)
It may seem like a bit of a long list initially, but it is worth it to end up with a decadent and delicious homemade breakfast.
How To Make Homemade Chocolate Granola
For some reason people tend to think that making homemade granola is hard.
It really isn't.
It really comes down to mixing everything together and making sure that the dry ingredients are completely covered by the wet ingredients, and then baking it all in the oven until nice and crispy.
To save time be sure to make a double batch and store half in the freezer for another week!
Homemade granola is super versatile, so if you don't have a particular ingredient on hand, it is usually very simple to replace it with something you do have, or to leave it out completely.
- No buckwheat groats - add more rolled oats
- No dark chocolate - add milk or white chocolate
- No maple syrup - try using some honey, agave syrup, or rice malt syrup instead (although the texture may be slightly different)
- No freeze-dried raspberries - replace with another freeze-dried fruit, or simply leave out of the recipe and add some fresh fruit when serving
If I am feeling extra lavish, I love adding some hazelnuts to this recipe as well, they really kick it up a notch and would be perfect for a special occasion like Christmas or Valentine's Day.
Can This Be Frozen?
Homemade granola freezes really well, and for that reason, I usually make a double batch. One for now and one for the freezer.
To freeze, arrange the food in a single layer on a baking sheet small enough to fit into the freezer. Pop into the freezer. Remove when frozen and transfer to a freezer-friendly container or Ziploc bag and pop back into the freezer until ready to use.
Simply pull out of the freezer the night before you want to serve it up and you will be good to go.
How To Store Homemade Raspberry and Chocolate Granola
Keep this homemade granola stored in an airtight container in the fridge.
I like to keep mine stored in a large glass jar, as it helps to retain the crunchiness of the baked oats.
Need More Homemade Granola Recipes?
Of course you do, check these out:
- Homemade Crunchy Banana Bread Granola
- Fresh Apple Cinnamon Granola
- Cardamom and Cashew Granola
- Pumpklin Spice Granola
- Bursting with Nuts Grain-Free Sugar-Free Granola
- Cinnamon Orange Granola from Natalie's Health
Once you have made your homemade granola you can serve it as is with some yogurt or milk or you can add it to a parfait like this Plum, Granola and Yogurt Parfait.
This also works perfectly served on top of this overnight raspberry chia pudding recipe.
Raspberry Dark Choc Chunk Granola
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- ¾ cup gluten free rolled oats
- ½ cup raw buckwheat groats or more oats if you don't have any
- ½ cup raw pepita seeds
- ½ cup raw sunflower seeds
- ½ cup shredded unsweetened coconut
- 1 tablespoon unsweetened cocoa
- 2 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ¼ cup pure maple syrup
- ¼ cup melted coconut oil
- 2 teaspoon pure vanilla extract
- ¼ cup freeze dried raspberries
- ¼ cup dark chocolate chunks I used 72% cacao
- Preheat the oven to 275F and line a large rimmed baking sheet with some parchment paper
- Add the oats, buckwheat groats, peptias, sunflowers seeds, coconut, cocoa, cinnamon and salt into a large mixing bowl and stir to combine
- Add in the maple syrup, melted coconut oil and vanilla and stir to combine
- Spread the granola onto the prepared baking sheet. Use a spatula to smooth it down to a layer about ½ inch high
- Pop in the oven for 20 minutes. Then rotate the pan and bake for another 18 minutes - it should be golden and firm to the touch
- Take the granola out of the oven and allow to cool for at least an hour - resist the urge to touch if you want clusters
- Once cooled, break apart into clusters, mix in the raspberries and chocolate chunks
- Store in a glass jar in the fridge. It should last 2-3 weeks (can also be frozen for about 5-6 weeks)
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.