Why You’ll Love This Recipe

I love making Strawberry Granola at home because I can control the sweetness and choose exactly what goes into each batch. The oats become golden and crunchy in the oven, while freeze-dried strawberries add concentrated berry flavor without making the granola soggy.

I also like how convenient this recipe is for breakfast meal prep. Once my granola has cooled, I can store it for days and have a quick breakfast ready whenever I need one. It also works well as a snack or crunchy topping for yogurt bowls and smoothie bowls.

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 or chopped pecans
1/2 cup unsweetened shredded coconut
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup pure maple syrup or honey
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 cup freeze-dried strawberries
1/2 cup dried strawberries, chopped, optional
2 tablespoons chia seeds, optional

Directions

I preheat my oven to 325°F (165°C) and line a large rimmed baking sheet with parchment paper.
I combine the rolled oats, almonds or pecans, shredded coconut, cinnamon, salt, and chia seeds in a large bowl.
In a separate small bowl, I stir together the maple syrup, melted coconut oil, and vanilla extract.
I pour the maple syrup mixture over the oats and stir thoroughly. I make sure the oats and nuts are evenly coated so they toast and caramelize in the oven.
I spread the granola mixture onto my prepared baking sheet in an even layer. When I want larger clusters, I gently press the mixture together with a spatula.
I bake the granola for about 25 to 30 minutes. I gently stir it once around the halfway point, being careful not to break up too many clusters.
I remove the baking sheet when the granola is lightly golden. It may still feel slightly soft when hot, but I know it becomes crunchier as it cools.
I let the granola cool completely on the baking sheet without stirring it. This helps larger clusters form.
Once cool, I gently break the granola into pieces and mix in the freeze-dried strawberries and optional dried strawberries.
I serve the Strawberry Granola immediately or transfer it to an airtight container for storage.

Servings and Timing

This recipe makes approximately 6 cups of granola, or about 12 servings of 1/2 cup each.

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

The exact baking time can vary slightly depending on my oven and the thickness of the granola layer. I watch the edges closely near the end because granola can go from golden to overbrowned fairly quickly.

Variations

For Strawberry Chocolate Granola, I mix mini chocolate chips or chopped dark chocolate into the granola after it has cooled completely. I especially like dark chocolate because its slight bitterness balances the sweet strawberries.

For Strawberry Banana Granola, I add dried banana chips along with the freeze-dried strawberries. I can leave the banana chips whole or break them into smaller pieces.

When I want extra nuts and seeds, I add pumpkin seeds, sunflower seeds, walnuts, or additional almonds. I can easily adjust the mixture based on what I have in my pantry.

For a stronger strawberry flavor, I crush a small portion of the freeze-dried strawberries into a powder and mix it through the cooled granola before adding the remaining strawberry pieces.

I can also make a strawberry coconut version by increasing the shredded coconut and adding toasted coconut flakes after baking.

Storage/Reheating

I store Strawberry Granola in a completely dry, airtight container at room temperature. When properly stored, I find that it stays fresh and crunchy for about 2 weeks.

I keep the container away from heat, direct sunlight, and moisture. I also make sure the granola is completely cool before storing it because trapped warmth can create condensation and soften the oats.

For longer storage, I can freeze the granola in a tightly sealed freezer-safe container for up to 3 months. I let it return to room temperature before serving.

I don’t need to reheat this granola. If I prefer it warm, I can briefly warm an individual portion in the oven before adding the strawberries. I avoid heating the freeze-dried fruit for too long because I want it to stay crisp.

FAQs

Can I use fresh strawberries in Strawberry Granola?

I prefer not to bake fresh strawberries directly into this granola because their high moisture content can prevent the granola from staying crisp. Instead, I use freeze-dried strawberries in the granola and add fresh sliced strawberries when I serve it.

Why isn’t my homemade granola crunchy?

I find that granola becomes much crunchier as it cools, so I let it cool completely before deciding whether it needs more baking. I also spread it evenly on the baking sheet and avoid storing it while it is still warm.

How do I make large granola clusters?

I press the oat mixture firmly onto my baking sheet before baking and avoid stirring it too much. Once it comes out of the oven, I leave it completely undisturbed until cool. I then break the granola into clusters of my preferred size.

Can I make Strawberry Granola without nuts?

Yes. I can leave out the nuts and replace them with additional oats, pumpkin seeds, sunflower seeds, or another suitable crunchy ingredient. If I’m avoiding nuts because of an allergy, I also check the labels on all packaged ingredients for potential cross-contact.

What can I serve with Strawberry Granola?

I love serving Strawberry Granola with Greek yogurt, regular yogurt, milk, or plant-based milk. I can also sprinkle it over smoothie bowls, chia pudding, or fresh fruit. For an easy snack, I simply enjoy a small handful on its own.

Conclusion

Strawberry Granola is an easy homemade breakfast that combines crunchy toasted oats with bright berry flavor. I love using freeze-dried strawberries because they provide plenty of strawberry taste while helping my granola stay crisp.

Strawberry Granola Recipe

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Strawberry Granola combines crunchy toasted oats, nuts, coconut, maple syrup, and crisp freeze-dried strawberries for a fruity homemade breakfast. Serve it with yogurt, milk, fresh fruit, or enjoy it by the handful as a snack.

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 rimmed baking sheet with parchment paper.
Combine the rolled oats, almonds or pecans, shredded coconut, cinnamon, salt, and chia seeds, if using, in a large bowl.
In a separate small bowl, stir together the maple syrup or honey, melted coconut oil, and vanilla extract.
Pour the maple syrup mixture over the oat mixture and stir thoroughly until the oats and nuts are evenly coated.
Spread the granola evenly over the prepared baking sheet. For larger clusters, gently press the mixture together with a spatula.
Bake for 25 to 30 minutes, gently stirring once around the halfway point without breaking up too many clusters.
Remove the granola from the oven when lightly golden. It will become crispier as it cools.
Let the granola cool completely on the baking sheet without stirring to encourage larger clusters to form.
Once completely cool, break the granola into pieces and gently mix in the freeze-dried strawberries and optional dried strawberries.
Serve immediately or transfer the granola to a completely dry, airtight container for storage.

Notes

For larger granola clusters, press the mixture firmly before baking and leave it undisturbed while it cools.
Avoid adding fresh strawberries directly to stored granola because their moisture will soften the oats. Add fresh berries immediately before serving instead.
For strawberry chocolate granola, add mini chocolate chips or chopped dark chocolate after the granola has cooled completely.
For strawberry banana granola, mix dried banana chips into the cooled granola with the strawberries.
For stronger strawberry flavor, crush some freeze-dried strawberries into powder and mix it through the cooled granola.
For a nut-free variation, replace the nuts with additional oats, pumpkin seeds, or sunflower seeds.
Store completely cooled granola in a dry, airtight container at room temperature for about 2 weeks.
Freeze in a tightly sealed freezer-safe container for up to 3 months and return to room temperature before serving.

Nutrition

Serving Size: 1/2 cup
Calories: 260 kcal
Sugar: 10 g
Sodium: 55 mg
Fat: 14 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 5 g
Protein: 6 g
Cholesterol: 0 mg