Raspberry Macaroon Granola
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crunchy granola made with oats, nuts, and coconut oil, topped with fresh raspberry macaroons. A hearty breakfast that combines texture and fruit for a satisfying morning meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- 320 g (3 cups) whole rolled oats (make sure they're gluten free if required)
- 5 packed tbsp. light-brown sugar
- 4 tbsp honey
- 4 tbsp Neal's Yard Organic Coconut Oil (melted)
- 4 tbsp water
- 55 g (1/2 cup) chopped mixed nuts ((I used pecans, walnuts and almonds))
- 70 g (1/2 cup + 1 tbsp) raspberries
- 100 g (1 cup + 1 tbsp) desiccated coconut (I used unsweetened coconut)
- 4 tbsp caster sugar
- 1 tbsp gluten free plain flour (plain (all-purpose) flour is fine if you're not gluten intolerant)
- 1 egg white (from a large egg)
At a glance
PER SERVING · TIME 43M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 28m
- Sodium
- 18mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 143mg
- Calcium
- 17mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 18MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.