Description
This Strawberry Granola Recipe is a delightful and crunchy homemade granola packed with oats, nuts, seeds, and a touch of sweetness from maple syrup and coconut oil. Enhanced with freeze-dried strawberries and optional white or dark chocolate chips, it’s perfect for breakfast, snacking, or as a topping for yogurt. The granola is baked to golden perfection, creating crispy clusters that are both satisfying and flavorful.
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)
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 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 and Press 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: 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 Finishing Touches: 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
- Ensure the coconut oil is melted and slightly cooled to prevent cooking the maple syrup prematurely.
- Do not stir the granola while baking to allow clusters to form.
- You can substitute butter for coconut oil if preferred.
- Freeze-dried strawberries add crunch and flavor without adding moisture.
- Store granola in an airtight container to maintain crispness.
- Optional chocolate chips can be left out for a dairy-free or less sweet option.
