Preheat the oven to 325° F
Defrost the frozen raspberries by either leaving them in the refrigerator overnight or using the defrost function on your microwave. Once they are defrosted, use a strainer to remove excess liquid.
If you are using fresh raspberries, you can skip the defrosting step.
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 while mixing.
Add the oats, almonds, salt, and chia seeds to the bowl of wet ingredients and mix together until everything is well coated.
Add the granola mixture to a baking sheet lined with parchment paper or greased and place in the oven.
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 edges, stir the granola. Continue doing this every 10 minutes for a total of 30 to 40 minutes.
Once all of the granola is light golden, remove from the oven and allow to cool completely. The granola will crisp up while cooking.
After the granola is cooled, mix in the freeze dried raspberries & enjoy!