I’ve been experimenting with new granola recipes and this one is a favourite: Raspberry Macaroon Granola — a crunchy coconut-oil granola studded with quick, fresh raspberry macaroons.
Full disclosure: I received some products for review but was not otherwise compensated. All opinions are my own.
I’ve been eating my original coconut macaroon granola almost every day for months and decided it was time for a variation. While I was mulling it over, an old school friend, Jessica, messaged me. She’s since started a holistics business and kindly sent a little goodie bag with beauty items, herbal tea and coconut oil. The coconut scent and the tea instantly made me think of my granola, and I decided to give it a raspberry twist.
The result is my Raspberry Macaroon Granola: crunchy granola made with coconut oil, finished with small, chewy raspberry macaroons. I like to serve it with Greek yogurt, a drizzle of honey and a few fresh raspberries. It’s become my new breakfast obsession.
The tiny pink macaroons stay soft and chewy thanks to the raspberry moisture for a couple of days. If you store them mixed into the granola, they’ll firm up a little and become crunchier over time. Either way, they’re delicious and will keep for at least two weeks in a sealed container.
I enjoy making different granola flavours — from White Chocolate Coconut Cashew to Chocolate Coconut and Cranberry Nut sugar-free versions — and this raspberry variation is a lovely change of pace.
The Raspberry Macaroon Granola Recipe:
Raspberry Macaroon Granola
Ingredients
Granola:
- 320 g (3 cups) whole rolled oats (use gluten-free if required)
- 5 packed tbsp light-brown sugar
- 4 tbsp honey
- 4 tbsp coconut oil, melted
- 4 tbsp water
- 55 g (1/2 cup) chopped mixed nuts (pecans, walnuts, almonds)
Macaroons:
- 70 g (1/2 cup + 1 tbsp) raspberries
- 100 g (1 cup + 1 tbsp) desiccated coconut (unsweetened preferred)
- 4 tbsp caster sugar
- 1 tbsp plain flour (use gluten-free if needed)
- 1 egg white (from a large egg)
Instructions
- Preheat the oven to 180°C / 350°F (fan).
- Make the granola: in a large bowl, combine the oats, brown sugar, honey, melted coconut oil and water. Spread the mixture evenly on a large metal baking tray and place it in the oven for 20 minutes. Check at 10 and 15 minutes; if the edges are darkening too quickly, give the granola a stir.
- While the granola bakes, prepare the macaroons: crush the raspberries in a bowl with the back of a fork.
- Add the desiccated coconut, caster sugar, flour and egg white to the crushed raspberries and mix until combined.
- Use a teaspoon to scoop out small blobs of the macaroon mixture (about 1/2 tsp each) and place them on a metal baking tray, leaving some space between each. They won’t spread much, so avoid placing them touching each other.
- After the granola has baked for 20 minutes, stir in the chopped nuts, return the tray to the bottom shelf, and place the macaroons on the top shelf. Bake for a further 6–8 minutes, until the macaroons are golden.
- Remove both trays from the oven and allow to cool slightly. Fold the macaroons into the granola, then cool completely before transferring to an airtight jar.
Notes
Nutrition
Carbohydrates: 27 g |
Protein: 3 g |
Fat: 11 g |
Saturated Fat: 7 g |
Sodium: 8 mg |
Fiber: 3 g |
Sugar: 13 g
Nutrition information is automatically calculated and should be used as an approximation.
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