A bowl of chocolate raspberry granola is a great way to start the day! This is a decadent breakfast, but so easy to make!
I love to make granola – it’s one of the things that I tend to make a couple of times each week. Everyone in my family loves it, and it makes a quick and easy allergy friendly breakfast.
Sometimes we get a little tired of our standard flavors, like this buttery coconut granola, so I try to mix it up. A recent kitchen adventured resulted in this delicious chocolate raspberry granola.
It was a fun new flavor, and I loved the way the freeze dried raspberries added a fun splash of color to my breakfast. And anytime I can get away with chocolate for breakfast (like with these homemade pop tarts), it’s a win!
- Freeze Dried Raspberries – We like Karen’s Naturals for freeze dried fruit. This brand is made in a fruit and veggie only facility the last time I checked. You should always check the label and call the company to make sure any product is safe for your allergies. You could also air dry your own fruit. If you can’t find any freeze dried berries, you could also just add fresh fruit to your granola before you eat it!
- Certified Gluten Free Oats – You can find certified gluten free oats in most grocery stores or health food stores. I like to order the GF Harvest brand on Amazon – they are made in a peanut and tree nut facility.
- Vegan Buttery Spread – We like Earth Balance Soy Free Vegan Buttery Spread, but you can use any brand that works for your dietary needs.
Step by Step Instructions
- Melt the vegan buttery spread and add the maple syrup and cocoa powder. Stir well.
- Add the salt, certified gluten free oats, and mini chocolate chips.
- Bake at 250 degrees F for about 45 minutes.
- Let the granola cool, then add the raspberries and more chocolate chips.
You can store this raspberry chocolate granola in an airtight container or in a ziploc bag. This granola should stay fresh for at least a week.
Serve this granola:
- on top of ice cream
- with your favorite non-dairy milk
- in a portable container to carry as a quick snack
Disclosure: This post contains affiliate links.
Chocolate Raspberry Granola (Gluten Free, Vegan).
- ½ cup freeze dried raspberries
- ¼ cup dairy free mini chocolate chips
- Preheat the oven to 250 degrees F. Line a cookie sheet with parchment paper.
- Combine the melted vegan buttery spread, maple syrup, and unsweetened cocoa powder in a large bowl.
- Stir in the gluten free oats, salt, and mini chocolate chips.
- Spread on the cookie sheet. Bake at 250 degrees F for about 45 minutes.
- Let the granola cool, and then add the rest of the mini chocolate chips and freeze dried raspberries.
- Store leftover granola in a ziploc bag or airtight container.