Raspberry Rose Granola
Raspberry Rose Granola serves: 8 (1/2 cup or 120 ml per serving)
Prep Time: 5 minutes | Cook Time: 45 minutes | Total Time: 50 minutes
Ingredients:
- 2 cups (60 g) crispy brown rice cereal
- 1 1/2 cups (120 g) dry gluten-free rolled oats
- 1/4 cup (23 g) sliced almonds
- 1/4 cup (28 g) almond flour
- 1 tsp beet powder (optional, for color)
- 1/4 tsp salt
- 1/2 cup (10 g) freeze-dried raspberries, divided
- 1/4 cup (60 ml) maple syrup
- 2 Tbsp coconut oil, melted
- 2 tsp rosewater
- 1 tsp vanilla extract
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 325°F (160°C) and line a baking sheet with a silicone baking mat or parchment paper; set aside.
- In a medium bowl, place cereal, oats, sliced almonds, almond flour, beet powder (if using) and salt.
- Set aside half of the raspberries. Place the remainder into a sealed ziplock bag and lightly crush with a rolling pin. Once the raspberries are roughly powdered, transfer to the bowl of dry ingredients and mix well.
- In a separate bowl, whisk together maple syrup, coconut oil, rosewater and vanilla until smooth. Pour the wet ingredients into the bowl of dry ingredients and stir thoroughly to combine.
- Spread evenly across the prepared baking sheet. Bake for 40-45 min, stirring every 15 min, until lightly golden and dry to the touch.
- Let cool completely before tossing in the remaining whole raspberries. Enjoy with nondairy milk or yogurt, or simply a spoon!
Notes:
Storage tip: Store in an airtight container in a dry, dark place for up to 2 weeks.
Other recipe notes: Not a fan of flowery flavors? Omit the rosewater for a more straightforward raspberry granola.
Make it nut-free: Use raw, shelled sunflower seeds or pumpkin seeds instead of sliced almonds, and 3 Tbsp coconut flour instead of almond flour.
Nutrition Information Per Serving:
196 calories, 7.8 g total fat, 3.2 g saturated fat, 1.3 g polyunsaturated fat, 2.6 g monounsaturated fat, 0 mg cholesterol, 78 mg sodium, 164 mg potassium, 29.5 g total carbohydrates, 4 g fiber, 12.7 g sugar, 3.8 g protein, 4% calcium, 6% iron
