This deliciously sweet granola can be prepared so quickly, you’ll have a hard time coming up with a valid excuse to skip breakfast. Not that you would want to anyway since you know how breakfast is the most important blah-di-blahblahblah, right? Right.
White Chocolate Raspberry Granola:
1 cup (80 g) old-fashioned rolled oats
1/4 cup (40 g) brown rice flour
1/4 cup (23 g) shredded coconut
8 Brazil nuts or other nuts, coarsely chopped
1/4 cup (27 g) chopped pecans
1 tablespoon (8 g) sesame seeds
1/4 teaspoon fine sea salt
2 tablespoons (30 ml) canola oil
1/4 cup plus 1 tablespoon (105 g) agave nectar
1/2 teaspoon pure vanilla extract
1/4 cup (30 g) dried raspberries
1/4 cup (50 g) nondairy white chocolate chips
Preheat oven to 350°F (180°C, or gas mark 4). Have a large rimmed baking sheet handy.
Combine oats, flour, coconut, nuts, pecans, sesame seeds, and salt in a medium bowl.
Whisk oil, agave, and extract in a small bowl.
Fold wet ingredients into dry, until well coated. Spread mixture evenly on the baking sheet.
Bake for 10 minutes. Stir well.
Bake for another 10 minutes, or until golden brown. Be sure to keep a close eye on the granola as it bakes, since agave browns up quickly.
Remove from the oven, and stir the white chocolate chips while the granola is still hot so that the chips melt and coat the granola.
Let cool on baking sheet before transferring into a tightly closed container. Store in fridge, once completely cooled.
Yield: about 3 cups