Ingredients

The following ingredients have 6 Servings
  • 1 cup rolled oatmeal, dry (90 grams)
  • 2 cups coconut flakes, unsweetened (120 grams)
  • ¼ cup coconut oil, melted
  • 1 cup chopped hazelnuts
  • 2 tablespoons cacao nibs
  • 1 medium ripe banana, mashed ((OR you can use 3 tablespoons honey))
  • 2 teaspoons dark cocoa powder
  • ½ teaspoon vanilla
  • 1 cup freeze-dried raspberries ((I used Trader Joe's brand))

Instruction

  • Preheat oven to 275°F (135°C). Chop the hazelnuts and mash the banana. Melt the coconut oil in the microwave or on the stovetop if it is solid. 
  • Put the oats, coconut flakes, melted oil, nuts, cacao nibs, banana, cocoa powder, and vanilla in a large bowl. Stir to combine. 
  • Spread the granola mixture out on a large dark baking sheet. You don’t need to use cooking spray on the sheet, as the granola contains plenty of oil. 
  • Bake the granola on a rack ⅓ down from the top of the oven for 25-30 minutes. It should turn a lovely golden brown color. 
  • After baking, take the granola out and let it cool completely on the countertop. It will crisp up a lot more as it cools. Stirring after cooling about 10 minutes will hasten the process.
  • After the high calorie granola is completely cooled, stir in the freeze-dried raspberries. This recipe makes 6-7 loosely packed cups of granola.