Raspberry Almond Granola

Raspberry almond granola is high in fiber, low in sugar, and will leave your taste buds very satisfied! This granola is the perfect healthy granola that is delicious, easy to make, and packed full of nutrition!

Mason jar on it's side with raspberry granola spilling out. There is a jar of oatmeal in the background and some raspberries in the foreground.

I don’t know about you, but I am a big fan of granola. However, I’m not a big fan of all the sugar and added junk you can find in store bought granola. I've been making my own granola for years because it is easy to make and you have more control over what goes into it. Making it yourself may sound a little daunting but I promise you that it is easier than it seems and worth the pay off!

Tip: I like to buy things like nuts, seeds, and oats in the bulk section whenever possible. If you are not able to do that, I find that Trader Joe's always has the best prices on these kinds of things.

By using raspberries to flavor the granola, you not only have a delicious sweet and tangy flavor, but this also makes the granola lower in sugar and higher in fiber than most granolas. With the oatmeal, chia seeds, and raspberries all being good sources of fiber, this granola is a delicious way to significantly increase your fiber intake. The fiber in this granola will also help stabilize your blood sugar which is good for sustained energy, weight management, and hormone balance.


1 cup frozen raspberries, thawed in a strainer

1/4th cup maple syrup (you can use honey instead if you prefer)

1 tablespoon coconut oil, melted

1 tablespoon cashew butter

½ tsp almond extract

1 ½ cup old fashioned rolled oats

1/4th tsp salt

1/4th cup slivered almonds

1 tablespoon chia seeds (click here if you would like to learn more about chia seeds)

1 cup freeze fried raspberries (optional)


Bowl of raspberry almond granola with dried raspberries on top.
  1. Preheat the oven to 325 degrees F.

  2. If using frozen raspberries, defrost the raspberries in a strainer being sure to get out as much liquid as possible. If using fresh raspberries, no need to drain.

  3. Add the raspberries, maple syrup, coconut oil, cashew butter, and almond extract to a medium sized bowl and mix together. If using fresh raspberries, be sure to mash the raspberries when mixing (when the frozen raspberries defrost, they will already be a little mashed).

  4. To the bowl of wet ingredients, add the oats, almonds, salt, and chia seeds and mix together until everything is well coated.

  5. Add granola mixture to a greased baking sheet (or lined with parchment paper).

  6. Bake for a total of 30 to 40 minutes. Every 10 minutes, pull the baking sheet out of the oven and check the granola. Once you see it starting to get a little brown around the outside edges, gently stir the granola.

  7. Once granola is light golden, remove from the oven and allow to cool completely. The granola will crisp up while cooling.

  8. After the granola is cooled, mix in the freeze dried raspberries. This step is optional but I find that it adds a little extra boost in flavor and color!

  9. Enjoy!

Serving suggestions:

  • Add to smoothies/smoothie bowls

  • Use as a topping on yogurt bowls

  • Use as a topping for oatmeal

  • Simply snack on the granola by itself!

  • Add as a topping to sliced bananas/apples with peanut butter for some added crunch

Nutrition Information Per Serving

  • 8 servings

  • 130 calories

  • 5g fiber

  • 5g protein

  • 6 servings

  • 180 calories

  • 7g fiber

  • 7g protein