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Sugar-Free Cocoa Raspberry Granola

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Sugar-Free Cocoa Raspberry Granola
  • Author: Delphine Fortin
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 1 large jar 1x
  • Category: Breakfast
  • Cuisine: Healthy

Skinny sugar-free cocoa raspberry granola for healthy mornings. Naturally vegan, it also makes a crunchy snack to satisfy your sweet tooth when a chocolate craving hits.

Ingredients

Scale
  • 2 cups (180g) rolled oats
  • 1/2 cup (70g) sunflower seeds
  • 1/4 cup (20g) shredded coconut flakes, unsweetened
  • 2 Tablespoons (15g) cocoa powder, unsweetened
  • 3 Tablespoons (45 ml) coconut oil, melted
  • 1/4 cup (60 ml) apple juice, unsweetened
  • 1/2 teaspoon vanilla extract
  • 1 pinch sea salt
  • 2 cups (1.5 oz/42g) dried raspberries*
  • 1–2 Tablespoons diced dates (optional)

Instructions

  1. Preheat the oven to 300°F (150°C) and prepare 2 small baking sheets with parchment paper.
  2. In a medium bowl, mix oats, sunflower seeds and shredded coconut flakes. Divide in 2 equal parts. Add cocoa to one half, mixing until well combined.
  3. Melt coconut oil in a small saucepan. Add apple juice, vanilla extract, sea salt, and stir well.
  4. Divide the syrup over each granola (the plain and the cocoa one), stirring until moist.
  5. Transfer each granola onto the prepared baking sheets, and bake for about 20-25 minutes, stirring twice while baking. The granola is ready when dry and slightly golden.
  6. Remove from the oven and let cool on the baking sheets for about 1 hour before mixing both the plain and cocoa granola together. Add dried raspberries and diced dates if using. Transfer to a mason jar or container to store.

Notes

* If you can’t find dried raspberries, just skip them and serve your granola with fresh raspberries.

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