This Strawberry & Coconut Granola is a simple, naturally sweet breakfast or snack made with wholesome ingredients. Rolled oats provide a source of fiber and complex carbohydrates, while almonds contribute healthy fats, protein, and minerals like magnesium and vitamin E.
Coconut oil and maple syrup lightly bind the granola and add subtle sweetness without refined sugar. Once baked to golden perfection, freeze-dried strawberries are folded in, offering natural fruit flavor and a boost of vitamin C and antioxidants.
Easy to make and store, this granola is versatile—perfect for enjoying with plant-based yogurt, oat milk, or as a crunchy topping for smoothie bowls. It’s a colorful, nutrient-rich addition to your pantry that keeps well for up to two weeks.
Recipe
Serves 16
7 oz. (200g) rolled oats
3.5 oz. (100g) almonds, roughly chopped
2.5 oz. (70g) maple syrup
2 fl oz. (60ml) coconut oil
0.7 oz. (20g) freeze-dried strawberries
How to Prepare
Preheat the oven to 300°F (150°C) and position a rack in the middle. Line a large baking sheet with parchment paper.
In a large bowl, combine the oats and chopped almonds.
In a small saucepan over low heat, warm the syrup, oil, and ¾ tsp salt until melted and smooth. Do not boil. Pour the warm mixture over the oats and nuts. Mix thoroughly until evenly coated. Spread the mixture evenly on the prepared baking sheet.
Bake for 15 minutes. Stir gently, then continue baking for another 20-25 minutes until golden and lightly browned.
Remove from the oven and let cool completely on the tray for at least 1 hour. The granola will continue to crisp as it cools. Once cooled, stir in the freeze-dried strawberries.
Store in an airtight container at room temperature for up to 2 weeks.
