White Chocolate Cranberry Granola

By Rena |

White Chocolate Cranberry Granola – Gluten Free and Dairy Free Granola recipe that’s bursting with fall flavors. Munch on these as you go or serve them over smoothie bowls and yogurt.
gluten-free granola recipe
Perfectly sweet, nutty, and crunchy – this Chocolate Granola recipe is the perfect way to kick off your day! Made with gluten-free oats and dairy-free white chocolate to make this vegan friendly too. It’s a healthy and delicious breakfast option or snack, make a big batch it won’t last for long!
If you’re after other delicious breakfasts, why not try my creamy Chocolate Peanut Butter Smoothie Bowl or my Homemade Protein Granola.

why this chocolate granola is so good

  • Dairy-free, gluten-free, and vegan friendly. With gluten-free oats, dairy-free chocolate, this delicious granola is a great breakfast option.
  • Easy to make. Minimal prep and only a few staple ingredients needed, you’ll be able to ditch the store-bought breakfast granola and easily make your own – more delicious – a batch of yumminess!
  • A flexible recipe. Feel free to do some add-ins, from dark chocolate to peanut butter or other dried fruit.

 

ingredients

  • Gluten-Free Rolled Oats
  • Nuts: Almonds and pecans.
  • Chia Seeds
  • Spices: Nutmeg and cinnamon
  • Dried Cranberries
  • Maple Syrup
  • Vanilla Extract
  • Coconut Oil: Melted
  • White Chocolate Chips (dairy-free options)

 

how to make this chocolate granola

  • Mix the ingredients: Mix the dry ingredients in a bowl, then in another bowl, mix the wet ingredients. Add the dry mix to the wet. Do not add the chocolate chips yet.
  • Bake: Spread the mix on a baking tray and cook for around 30 mins. Stirring every 10 mins.
  • Cool: Finally, allow the granola to cool, then add the chocolate chips and stir. Enjoy!

 

chocolate granola in jar

Do I have to use gluten-free rolled oats?

Keep in mind that this White Chocolate Cranberry Granola recipe is made with gluten-free rolled oats to keep this gluten-free. So, if you aren’t sensitive to gluten, you can use regular rolled oats.

Can I use other chocolate chips?

Similarly, I used dairy-free chocolate chips to keep this Granola Recipe vegan-friendly and for those that are sensitive to dairy and have lactose intolerance. If you don’t fall into any of these categories you can use regular white chocolate chips or for less sugar, find a sugar free version.

can you freeze this granola?

This Granola can be stored in an airtight container, in a cool, dry spot for six months. Also, you can freeze granola just as you would cookies or other treats, wrap tightly in plastic wrap, and/or in a resealable freezer bag.

recipe notes and tips

  • Use a baking sheet with parchment paper.
  • Even though I use coconut oil, this does not taste of coconuts. If you like coconuts, add some shavings.
  • Allow the granola to cool before adding the chocolate chips.
  • Press down the pre-cooked granola with a spatula to create a uniform layer. This helps with the formation of lovely, crunchy little clumps!
  • Also, as the granola cools on the baking sheet, it continues to form clusters and hardens just a bit, so be sure not to wait until your granola has really browned to pull it out of the oven. 
overhead shot of chocolate granola

other delicious snacks and breakfasts

 

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gluten free granola recipe

White Chocolate Cranberry Granola

Gluten-free and Dairy-free granola recipe and full of fall flavors and perfect to serve over your smoothie breakfast bowl or yogurt.
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Course: Breakfast, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 218kcal
Author: Rena

Ingredients

  • 2 1/2 Cup Gluten-free rolled oats
  • 1/2 Cup Slivered Almonds
  • 1/2 Cup Chopped Pecans
  • 1 Tbsp Chia Seeds
  • 1 Tsp Nutmeg
  • 1 Tsp Cinnamon
  • 3 Tbsp Pure Maple Syrup
  • 2 Tsp Vanilla Extract
  • 2 Tbsp Coconut Oil melted
  • 1/2 Cup White Chocolate Chips (dairy free if necessary)
  • 1/2 Cup Dried Cranberries

Instructions

  • Preheat to 325 F and prepare a baking sheet with parchment paper.  
  • In a mixing bowl, stir together the oats, cinnamon, nutmeg, almonds, pecans, and chia seeds.
  • In another bowl, stir together the coconut oil, maple syrup, and vanilla. Add the wet to the dry and mix until combined. Don't add the White chocolate chips just yet.
  • Spread the mixture evenly onto the baking sheet and cook for 30-35 minutes, stirring every 10 minutes.
  • Watch the granola carefully and remove if it starts to burn. Let cool completely. The granola will harden as it cools. 
  • Finally, add the White chocolate chips to the entire mixture and mix together. Store in a container.

Notes

  • Use a baking sheet with parchment paper.
  • Even though I use coconut oil, this does not taste of coconuts. If you like coconuts, add some shavings.
  • Allow the granola to cool before adding the chocolate chips.
  • Press down the pre-cooked granola with a spatula to create a uniform layer. This helps with the formation of lovely, crunchy little clumps!
  • As the granola cools on the baking sheet, it continues to form clusters and hardens just a bit, so be sure not to wait until your granola has really browned to pull it out of the oven. 
 

Nutrition

Calories: 218kcal | Carbohydrates: 25g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 148mg | Fiber: 3g | Sugar: 11g | Calcium: 53mg | Iron: 1.1mg
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Comments

  1. Debbie Barnhart says

    What did I do wrong? I think I followed the recipe, but mine did not create the nice, crispy chunks. (No chunks at all.)

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