Healthy Raspberry Almond Granola
Yields: about 4 cups
This crunchy granola is always a huge hit with my family! I actually make my dad his very own batch because he eats it so quickly. Leftovers will keep for at least two weeks if stored in an airtight container.
  1. Preheat the oven to 325°F, and line a rimmed baking sheet with a silicone baking mat or parchment paper.
  2. In a large bowl, whisk together the egg whites and almond extract until the egg whites are broken up and slightly bubbly. Stir in the maple syrup. Pour in the brown rice cereal and oats, and gently stir with a spatula until both cereals are evenly coated.
  3. Spread the mixture evenly onto the prepared pan. Bake at 325°F for 20 minutes. Gently stir and move the clusters around the pan to break up the granola and prevent the bits closest to the edge from burning. Bake for an additional 10 minutes, then gently stir again. Bake for an additional 5-9 minutes (for a total of 35-39 minutes), or until the granola is golden and crunchy. Cool the granola completely to room temperature on the pan before sprinkling the freeze dried raspberries on top and transferring to an airtight container.
Notes: Honey or agave may be substituted for the maple syrup.

Regular crisp rice cereal may be substituted in place of the brown rice cereal.

I’ve found freeze dried raspberries at Target and Trader Joe’s! Regular dried raspberries may be substituted for the freeze dried raspberries.

For a stronger almond flavor, add a couple handfuls of slivered almonds along with the freeze dried raspberries!

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at