Why You’ll Love This Recipe

I love homemade Strawberry Granola because it gives me crisp, golden clusters with a bright strawberry flavor in every serving. Freeze-dried strawberries work especially well because they add concentrated fruit flavor without introducing the moisture that fresh berries would.

I also like being able to control the ingredients and sweetness. I can add different nuts, seeds, coconut, or chocolate depending on what I have available. Once I make a batch, I have an easy breakfast or snack ready for days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups old-fashioned rolled oats
1 cup sliced almonds
1/2 cup unsweetened coconut flakes
1/3 cup pure maple syrup
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup freeze-dried strawberries
1/3 cup pumpkin seeds, optional
2 tablespoons chia seeds, optional

Directions

I preheat my oven to 325°F (165°C) and line a large baking sheet with parchment paper.
I place the rolled oats, sliced almonds, coconut flakes, cinnamon, salt, and optional seeds in a large mixing bowl. I stir until everything is evenly distributed.
In a smaller bowl, I combine the maple syrup, melted coconut oil, and vanilla extract.
I pour the wet mixture over the oat mixture and stir thoroughly. I make sure all the oats are lightly coated with the maple syrup mixture.
I spread the granola onto my prepared baking sheet in an even layer. I press it down gently with a spatula because this helps me create larger, crunchier clusters.
I bake the granola for 25 to 30 minutes, gently stirring it once about halfway through. I watch it closely toward the end and remove it when the oats are lightly golden.
I let the granola cool completely on the baking sheet. I avoid stirring it while it cools because leaving it undisturbed helps the granola form clusters and become crisp.
Once completely cool, I break the granola into pieces and gently mix in the freeze-dried strawberries.
I serve it immediately or transfer it to an airtight container for storage.

Servings and Timing

This recipe makes approximately 6 cups of Strawberry Granola.

Prep time: 10 minutes
Cook time: 25–30 minutes
Cooling time: 30 minutes
Total time: About 1 hour 10 minutes
Servings: About 12

I usually consider 1/2 cup a serving, although I use smaller portions when I’m adding the granola as a topping for yogurt, smoothie bowls, or fruit.

Variations

For Strawberry Chocolate Granola, I add dark chocolate chips or chopped chocolate after the granola has completely cooled. I love how chocolate pairs with the sweet-tart strawberries.

For Strawberry Banana Granola, I mix dried banana chips into the cooled granola along with the strawberries. This gives me another fruity flavor and an extra crunchy texture.

When I want even more strawberry flavor, I crush some of the freeze-dried strawberries into a fine powder. I toss this strawberry powder with the cooled granola before adding the remaining strawberry pieces.

For a nut-free version, I leave out the almonds and use pumpkin seeds, sunflower seeds, or extra rolled oats instead.

I can also add pecans, walnuts, flaxseed, hemp hearts, or additional coconut depending on the texture and flavor I want.

Storage/Reheating

I let my Strawberry Granola cool completely before transferring it to an airtight container. At room temperature, I store it in a cool, dry place for up to 2 weeks.

Keeping moisture away from the granola is important for maintaining its crunch. I always use a dry spoon and close the container tightly after serving.

For longer storage, I place the granola in an airtight freezer-safe container and freeze it for up to 3 months. I let it come to room temperature before eating.

Strawberry Granola doesn’t need reheating. If I want warm granola, I briefly warm a portion before adding the freeze-dried strawberries, since I prefer keeping the berries crisp.

FAQs

Can I make Strawberry Granola with fresh strawberries?

I don’t add fresh strawberries directly to granola that I plan to store because their moisture can quickly soften the oats. I prefer using freeze-dried strawberries in the granola and adding fresh sliced strawberries immediately before serving.

How do I make my Strawberry Granola extra crunchy?

I spread the mixture evenly, bake it until lightly golden, and let it cool completely before breaking it apart. Granola continues to crisp as it cools, so I avoid judging its final texture while it is still hot.

How do I get large granola clusters?

I press the oat mixture firmly onto the baking sheet before baking and stir it as little as possible. After baking, I leave it undisturbed until completely cool. I then break the granola sheet into clusters instead of stirring it into small pieces.

Can I use frozen strawberries in homemade granola?

I don’t recommend mixing regular frozen strawberries into granola because they release too much moisture. I use freeze-dried strawberries instead. If I want to use frozen berries, I thaw them separately and serve them alongside the finished granola.

Is Strawberry Granola good for meal prep?

Yes. I love it for meal prep because I can make a large batch and store it in an airtight container. During the week, I portion it over yogurt, add milk, or combine it with fruit for a quick breakfast.

Conclusion

Strawberry Granola is one of my favorite ways to turn simple oats into a crunchy homemade breakfast. The toasted oats, almonds, coconut, and maple syrup create a golden base, while freeze-dried strawberries add a bright burst of berry flavor.

Strawberry Granola Recipe

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This Strawberry Granola is crunchy, lightly sweet, and packed with bright berry flavor from freeze-dried strawberries. Toasted oats, almonds, coconut, and maple syrup create delicious golden clusters perfect for breakfast or snacking.

Author: Laura
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: About 1 hour 10 minutes
Yield: 6 cups, about 12 servings
Category: Breakfast
Method: Bake
Cuisine: American
Diet: Vegan

Instructions

Preheat the oven to 325°F (165°C) and line a large baking sheet with parchment paper.
Add the rolled oats, sliced almonds, coconut flakes, cinnamon, salt, and optional pumpkin and chia seeds to a large mixing bowl. Stir until evenly combined.
In a small bowl, stir together the maple syrup, melted coconut oil, and vanilla extract.
Pour the maple syrup mixture over the oat mixture and stir thoroughly until the oats are evenly coated.
Spread the granola onto the prepared baking sheet in an even layer. Gently press it down with a spatula to encourage larger clusters.
Bake for 25 to 30 minutes, gently stirring once about halfway through. Remove from the oven when the oats are lightly golden.
Let the granola cool completely on the baking sheet without stirring. It will become crisp as it cools.
Break the cooled granola into clusters and gently mix in the freeze-dried strawberries.
Serve immediately or transfer to a dry, airtight container for storage.

Notes

For large clusters, firmly press the granola onto the baking sheet and disturb it as little as possible during baking and cooling.
For strawberry chocolate granola, add dark chocolate chips or chopped chocolate after the granola has cooled completely.
For strawberry banana granola, add dried banana chips with the freeze-dried strawberries.
For stronger strawberry flavor, crush some freeze-dried strawberries into powder and toss it with the cooled granola.
For a nut-free version, replace the almonds with pumpkin seeds, sunflower seeds, or additional rolled oats.
Avoid adding fresh or regular frozen strawberries to granola intended for storage because their moisture can soften the oats.
Store completely cooled granola in a dry, airtight container at room temperature for up to 2 weeks.
For longer storage, freeze in an airtight freezer-safe container for up to 3 months and bring to room temperature before serving.

Nutrition

Serving Size: 1/2 cup
Calories: 250 kcal
Sugar: 8 g
Sodium: 55 mg
Fat: 14 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 5 g
Protein: 6 g
Cholesterol: 0 mg