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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.

Ingredients

  • 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

Instructions

  1. Preheat the oven to 325°F (165°C) and line a large baking sheet with parchment paper.
  2. 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.
  3. In a small bowl, stir together the maple syrup, melted coconut oil, and vanilla extract.
  4. Pour the maple syrup mixture over the oat mixture and stir thoroughly until the oats are evenly coated.
  5. Spread the granola onto the prepared baking sheet in an even layer. Gently press it down with a spatula to encourage larger clusters.
  6. Bake for 25 to 30 minutes, gently stirring once about halfway through. Remove from the oven when the oats are lightly golden.
  7. Let the granola cool completely on the baking sheet without stirring. It will become crisp as it cools.
  8. Break the cooled granola into clusters and gently mix in the freeze-dried strawberries.
  9. 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

Find it online: https://thefamilycooking.com/strawberry-granola-recipe-2/