Description

This Strawberry Granola recipe combines hearty oats, crunchy nuts, and sweet freeze-dried strawberries for a delightful and wholesome snack or breakfast addition. With the perfect balance of natural sweetness from maple syrup and a hint of vanilla, this granola is baked to golden clusters that are crisp and satisfying. Whether enjoyed on its own, with milk, or as a yogurt topping, it’s a versatile and delicious homemade treat.

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

Add-ins

1 cup freeze-dried strawberries
3/4 cup white chocolate chips, optional (or use dark chocolate chips)

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Instructions

Preheat and prepare baking sheet: Preheat your oven to 325°F (163°C). Line a large-rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier. Set the baking sheet 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 distribute all ingredients evenly.
Add wet ingredients: Pour the melted and slightly cooled coconut oil (or butter), maple syrup, and vanilla extract into the bowl with the dry ingredients. Mix thoroughly until every component is coated and the mixture looks cohesive.
Spread granola mixture: Transfer the granola mixture to the prepared baking sheet. Using a spatula or the bottom of a measuring cup, press and spread the mixture into an even layer. This helps the granola bake evenly and form clusters.
Bake granola: Bake in the preheated oven for 25 to 30 minutes until the granola turns slightly golden brown. Do not stir while baking to allow clusters to form. Rotate the pan halfway through the baking time to ensure even browning.
Cool completely: Remove the granola from the oven and let it cool completely on the baking sheet without stirring. This is essential for the granola to set into crunchy clusters.
Add final mix-ins: Once fully cooled, break the granola into clusters of your desired size. Gently stir in the freeze-dried strawberries and, if desired, white or dark chocolate chips. Enjoy plain, with milk, or as a topping for yogurt.

Notes

For a dairy-free version, use coconut oil instead of butter.
Do not stir granola while baking to encourage cluster formation.
Make sure granola cools completely before adding freeze-dried strawberries and chocolate chips to maintain their texture.
Store in an airtight container at room temperature for up to two weeks.
Customize by substituting nuts or seeds based on preference or availability.