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Raspberry Coconut Granola Clusters You’ll Love to Crunch!

raspberry coconut granola clusters
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Delicious and crunchy raspberry coconut granola clusters that are perfect for snacking or as a topping for yogurt and desserts.

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

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine rolled oats, shredded coconut, and chopped almonds.
  3. In a separate bowl, mix together honey (or maple syrup), melted coconut oil, vanilla extract, and salt.
  4. Pour the wet ingredients over the dry ingredients and stir until well combined.
  5. Spread the mixture evenly on the prepared baking sheet.
  6. Bake for 20-25 minutes, stirring halfway through, until golden brown.
  7. Remove from the oven and let it cool completely before adding freeze-dried raspberries.
  8. 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

Find it online: https://bibodo.com/raspberry-coconut-granola-clusters-recipe-2/