Description
This Strawberry Granola recipe is a crunchy, flavorful blend of oats, nuts, seeds, and coconut, baked to golden perfection and mixed with sweet freeze-dried strawberries and optional chocolate chips. Perfect as a healthy breakfast or snack, this granola offers a delightful combination of textures and flavors with wholesome ingredients and natural sweeteners.
Ingredients
Scale
Dry Ingredients
- 3 cups old fashioned oats
- 1 cup flaked coconut
- 1/2 cup chopped almonds
- 1/2 cup chopped pecans
- 1/3 cup pepitas
- 2 tablespoons flaxseed meal
- 1 teaspoon cinnamon
- 1 teaspoon sea salt
Wet Ingredients
- 1/2 cup coconut oil, melted and slightly cooled (or butter as substitute)
- 1/2 cup pure maple syrup
- 1 tablespoon pure vanilla extract
Finishing Ingredients
- 1 cup freeze-dried strawberries
- 3/4 cup white chocolate chips, optional (or dark chocolate chips)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a large rimmed baking sheet with parchment paper to prevent sticking and ease cleanup, then set aside.
- Mix Dry Ingredients: In a large mixing bowl, combine the old fashioned oats, flaked coconut, chopped almonds, chopped pecans, pepitas, flaxseed meal, cinnamon, and sea salt. Stir well to ensure the ingredients are evenly distributed.
- Add Wet Ingredients: Pour the melted and slightly cooled coconut oil (or butter), pure maple syrup, and pure vanilla extract into the bowl with the dry ingredients. Mix thoroughly until all components are well coated and the mixture is cohesive.
- Spread and Press Mixture: Transfer the granola mixture to the prepared baking sheet. Use a spatula or the bottom of a measuring cup to press and spread the mixture into an even layer to promote even baking and formation of clusters.
- Bake: Bake in the preheated oven for 25 to 30 minutes until the granola is slightly golden brown. Avoid stirring during baking to allow clusters to form. Rotate the pan halfway through to ensure even browning.
- Cool Completely: Remove the baking sheet from the oven and allow the granola to cool completely on the sheet without stirring. This step is crucial for the granola to set into crunchy clusters.
- Add Finishing Touches: Once cooled, break the granola into clusters of your preferred size. Gently fold in the freeze-dried strawberries and white or dark chocolate chips if using. Enjoy as is, with milk, or as a topping for yogurt.
Notes
- For a nut-free version, omit almonds and pecans and increase pumpkin seeds or add sunflower seeds.
- Substitute butter for coconut oil if preferred.
- To keep clusters larger, avoid stirring the granola while baking or cooling.
- Store in an airtight container for up to two weeks for best freshness.
- Freeze-dried strawberries add a natural tartness and crunch; fresh strawberries are not recommended as they add moisture.
