Irresistible Gluten-Free Chocolate Raspberry Granola: A Wholesome & Easy Recipe
Welcome to the granola of your dreams! This exceptionally easy chocolate granola recipe is a true game-changer for anyone seeking a naturally sweetened, gluten-free, and utterly delicious breakfast or snack. Infused with rich dark chocolate chunks and vibrant freeze-dried raspberries, it’s a delightful blend of textures and flavors. Prepare to fall in love with homemade granola that’s far superior to anything store-bought!
Today, we’re pulling out all the stops to create an epic chocolate chunk raspberry granola in collaboration with my long-term partner, Bob’s Red Mill. This isn’t just any granola; it’s a gourmet experience that’s surprisingly simple to achieve in your own kitchen. It perfectly combines wholesome ingredients with indulgent flavors, making it a staple you’ll want to keep stocked.
The Ultimate Homemade Granola Experience: Why You’ll Love This Recipe
Imagine starting your day with a bowl of crunchy, chocolate-infused oats, brightened by the tangy burst of raspberries, all gently sweetened with natural maple syrup. This homemade chocolate granola is a true delight, loaded with an incredible array of goodies and offering a truly satisfying experience with every bite.
A Symphony of Flavors and Textures
This granola is truly epic, offering a delightful interplay of textures and tastes. It features hearty old-fashioned rolled oats, unsweetened shredded coconut for a touch of tropical chewiness, and sliced almonds for a satisfying crunch. The base is infused with raw cacao powder, coconut oil, and pure maple syrup, creating a subtly sweet and deeply flavorful foundation. But the real stars of the show are the dark chocolate chunks and the freeze-dried raspberries, added after baking to preserve their distinct characteristics. The bittersweet chocolate melts slightly in your mouth, while the tart raspberries provide an invigorating contrast, making each spoonful an adventure for your taste buds.
Naturally Sweetened & Wholesomely Gluten-Free
One of the many things to love about this recipe is its commitment to natural goodness. It’s naturally sweetened with pure maple syrup, allowing you to control the sweetness level to your preference – a huge bonus for those of us who aren’t fans of overly sugary granolas. Beyond its delicious taste, this granola also happens to be completely gluten-free, making it accessible for those with dietary restrictions without compromising on flavor or texture. This makes it an ideal choice for a healthier treat or a delightful afternoon pick-me-up that you can feel good about indulging in by the handful.
Crafting Your Gluten-Free Chocolate Granola: The Key Ingredients
The beauty of this recipe lies not only in its simplicity but also in the quality of its components. Each ingredient plays a vital role in creating a balanced, flavorful, and incredibly satisfying granola.
The Foundation: Bob’s Red Mill Gluten-Free Organic Old Fashioned Rolled Oats
Like most traditional granolas, this chocolate version begins with a robust base of rolled oats. While oats are naturally gluten-free, they are unfortunately susceptible to cross-contamination with wheat during harvesting and processing. To ensure our chocolate granola is truly gluten-free, we rely on one of my absolute favorite baking pantry staples: Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats. These oats are milled from high-quality, fresh, and certified organic oats, and come in a convenient resealable bag that keeps them fresh. Bob’s Red Mill adheres to the highest standards of production, working directly with their grain suppliers, utilizing specialized equipment, and meticulously testing every batch of oats to guarantee their gluten-free status. Even though I don’t personally follow a gluten-free diet, I frequently use these oats for homemade granolas and other naturally gluten-free baking recipes, like this Gluten-Free Dutch Baby, allowing me to share delicious treats with friends and family who have dietary restrictions.
Decadent Chocolate & Tangy Raspberries
The “chunk” in chocolate chunk granola isn’t just a descriptor; it’s a promise of rich, satisfying bites of dark chocolate. We opt for dark chocolate chunks or roughly chopped bittersweet chocolate with at least 65% cocoa content for a deeper, less sweet chocolate flavor that beautifully complements the other ingredients. The freeze-dried raspberries are a revelation here. Unlike regular dried fruit, freeze-dried raspberries maintain an intense tartness and a delightful airy crunch that adds an incredible pop of flavor and texture, perfectly cutting through the richness of the chocolate and coconut.
Natural Sweetness & Richness
Pure maple syrup is our sweetener of choice, offering a nuanced, earthy sweetness that refined sugars simply can’t match. It also helps bind the granola mixture together for those coveted clusters. Melted virgin unrefined coconut oil contributes healthy fats and a subtle tropical aroma, enhancing the flavor profile of the unsweetened shredded coconut. Sliced almonds add another layer of crunch and nutty flavor, while high-quality raw cacao powder provides that deep, authentic chocolate essence to the toasted oats before the chunks are even added. The touch of kosher salt balances all these wonderful flavors, preventing the granola from tasting flat.
Easy Preparation: Step-by-Step to Granola Perfection
Making homemade granola might sound intimidating, but it’s one of the easiest and most rewarding baking projects you can undertake. This recipe streamlines the process, ensuring perfectly toasted, flavorful granola every time.
Mixing and Baking for Optimal Crunch
The process begins with combining the dry ingredients – Bob’s Red Mill Gluten-Free Organic Old Fashioned Rolled Oats, unsweetened shredded coconut, sliced almonds, and raw cacao powder – in a large bowl. Then, the wet ingredients – melted coconut oil, pure maple syrup, vanilla extract, and kosher salt – are added. Everything is thoroughly stirred to ensure each oat flake and nut is evenly coated, which is key for consistent flavor and browning. The mixture is then spread into a thin, even layer on a parchment-lined baking sheet. This thin layer is crucial for achieving that desirable crispy texture, preventing soggy spots. Baking at a moderate temperature for about 25-30 minutes, with a gentle toss halfway through, ensures the granola becomes beautifully golden brown and incredibly fragrant, filling your kitchen with an irresistible aroma.
The Crucial Cooling Step & Final Touches
Once baked, the granola needs to cool completely on a wire rack. This step is absolutely vital for two reasons: first, it allows the granola to crisp up further, developing the perfect crunch. Second, and perhaps most importantly for this particular recipe, it prevents the dark chocolate chunks from melting into a messy puddle and ensures the freeze-dried raspberries retain their dry, tangy crunch. Once the granola is cool to the touch, you can distribute the dark chocolate chunks and lightly crumbled freeze-dried raspberries over it. A gentle toss to combine them, and your gourmet granola is ready! This method guarantees that the chocolate stays in distinct chunks and the raspberries offer that delightful tart pop.
RECIPE NOTE: It is very important for the granola to cool completely before adding the chocolate and raspberries. This will ensure the chocolate does not melt and the freeze-dried raspberries don’t gain added moisture, preserving their delightful crunch and tartness.
HOW TO STORE: If stored in an airtight container at room temperature, this chocolate chunk raspberry granola will retain its freshness and crunch for up to 2 weeks or even longer. For prolonged freshness, consider storing it in the refrigerator, though it’s rarely needed as it tends to disappear quickly!
Beyond the Bowl: Creative Ways to Enjoy Your Granola
While this chocolate chunk raspberry granola might feel a touch more decadent than your average granola recipe, its versatility knows no bounds! It can be enjoyed in all the traditional ways, and then some, adding a gourmet twist to your meals and snacks.
Here are some of our favorite ways to serve this delightful creation:
- With Yogurt or Milk: The classic pairing! Sprinkle a generous handful over your favorite yogurt (dairy or non-dairy) for a creamy, crunchy, and satisfying breakfast. Or enjoy it with a splash of milk for a quick and wholesome start to your day.
- As a Standalone Snack: This granola is so flavorful and satisfying, it makes an excellent snack on its own. Keep a jar on your desk or pack a small bag for a delicious afternoon pick-me-up.
- Ice Cream Topping: For a truly indulgent treat, sprinkle this granola over a scoop (or two!) of vanilla or chocolate ice cream. The cold creaminess combined with the crunchy, chocolatey, fruity granola is absolutely divine. Yes, please do that last one.
- Smoothie Bowl Booster: Add texture and flavor to your morning smoothie bowl by topping it with this granola. It’s a fantastic way to elevate your smoothie game.
- Fruit Crisp or Crumble Topping: Swap out your usual crumble topping with this granola for an added layer of chocolate and raspberry goodness on baked fruit desserts.
- Edible Gift: Package this beautiful granola in a decorative jar with a ribbon and share it with friends, family, or neighbors. Homemade gifts are always appreciated, especially when they’re this delicious!
- Trail Mix Upgrade: Combine it with other nuts, seeds, and dried fruits for a homemade trail mix that’s packed with energy and flavor.
However you choose to enjoy it, this chocolate chunk raspberry granola promises to be a delightful addition to your culinary repertoire.
Chocolate Chunk Raspberry Granola
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Equipment
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Half Sheet Pan
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Large Mixing Bowl
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Parchment Paper
Ingredients
- 2 cups (215 g) Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats
- ½ cup (50 g) Bob’s Red Mill Unsweetened Shredded Coconut
- ½ cup (60 g) sliced almonds
- 2 tablespoons (10 g) high-quality cacao powder (raw cacao powder is recommended for best flavor, not baking cocoa powder)
- ¼ cup (60 mL) melted virgin unrefined coconut oil
- ¼ cup (60 mL) pure maple syrup
- 1 teaspoon pure vanilla extract
- ¾ teaspoon kosher salt (reduce by half if using other varieties or brands)
- ½ cup (75 g) dark chocolate chunks or roughly chopped bittersweet chocolate (preferably at least 65% cocoa content)
- ¾ cup (15 g) freeze-dried raspberries
Instructions
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Preheat your oven to 325°F (162°C) and position a rack in the center. Line a standard half sheet pan with parchment paper to prevent sticking and ensure easy cleanup. Set the prepared pan aside.
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In a large mixing bowl, combine all the base ingredients: the rolled oats, shredded coconut, sliced almonds, cacao powder, melted coconut oil, maple syrup, vanilla extract, and salt. Use a large spoon or spatula to thoroughly stir the mixture, ensuring all ingredients are evenly incorporated and coated with the wet ingredients. This step is crucial for consistent flavor and crunch.
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Transfer the well-mixed granola mixture onto your lined sheet pan. Using a spatula or the back of a spoon, spread it out into a single, even, thin layer. This ensures uniform toasting and helps create delicious clusters.
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Bake for 25 to 30 minutes. Be sure to toss the granola gently halfway through the baking time to promote even browning. Continue baking until the granola is lightly toasted, golden brown, and incredibly fragrant, filling your kitchen with a delicious aroma.
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Carefully transfer the entire pan to a wire rack to cool completely. This step is extremely important for achieving maximum crunch and preventing the chocolate from melting when added. Once the granola is cool to the touch, distribute the dark chocolate chunks evenly on top. Use your fingertips to gently crumble the freeze-dried raspberries and sprinkle them over the granola. Gently toss everything together to combine. Transfer the finished granola to an airtight container and store it at room temperature for 1 to 2 weeks for optimal freshness and enjoyment.
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Tips for Success:
- Cacao vs. Cocoa: I highly recommend using high-quality raw cacao powder for this granola, not standard baking cocoa powder. Raw cacao offers a richer, more complex chocolate flavor with less bitterness, contributing significantly to the overall taste profile.
- Even Spreading: Ensure your granola mixture is spread in a thin, even layer on the baking sheet. This allows for consistent baking and helps achieve uniform crispiness throughout.
- Cooling is Key: Do not skip or rush the cooling step! Adding chocolate or freeze-dried fruit to warm granola will result in melted chocolate and soft, moist raspberries, compromising the texture and appearance of your finished product.
- Customize Your Mix-ins: Feel free to swap the almonds for other nuts like pecans, walnuts, or cashews. You can also substitute the freeze-dried raspberries with other freeze-dried fruits like strawberries or blueberries, or even traditional dried fruits (added after cooling).