Raspberry Granola

This Gluten Free Crunchy Raspberry Granola of ours has recently become a staple in our office. We are currently all having it for breakfast, lunch, afternoon snack and occasionally dinner! It is so useful to always have a backup stash of granola for days when you are just too busy to make a decadent breakfast...I feel like this is me a lot recently! It will keep for a relatively long time if kept in an airtight container. This granola reminds me of some of the more traditional ones I used to love when I was younger and so feels like a real treat being able to eat it every morning. I love it with some cold Almond milk and extra fresh raspberries added in as well.

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Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

Suepr easy


    Raspberry granola

  • 130g Jumbo Oats (1 3/4 cups),40g Porridge Oats (1/2 cup),25g Oat Flour (1/4 cup),50ml Maple Syrup (1/4 cup),30g Ground Almonds (1/4 cup),50g Cashew Butter (1/4 cup),2 Tbsp Coconut Sugar,1 Tsp Vanilla Powder,15g Freeze Dried Raspberries (1/8 cup),50g Desiccated Coconut (1/4 cup),Generous Pinch of Salt


  • Preheat the oven to 180 degrees Celsius and line a baking tray.

  • Add the oats, oat flour, maple syrup, ground almonds, coconut sugar, cashew butter, vanilla powder and salt to a bowl. Mix this well to ensure that everything is well dispersed.

  • Pour this onto the baking tray and sprinkle over the desiccated coconut.

  • Place this into the oven for 10 minutes and then stir this through. Place this back into the oven for a further 10 minutes until it is golden and has a crunch.

  • Once the granola has cooled, stir through the freeze dried raspberries and then enjoy! We love ours with a big bowl of almond yoghurt and some chia jam or sprinkled over a hot bowl of porridge – yum!

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