Strawberry Granola

Updated April 3, 2020

Overall Rating: 4.0/5 (216 ratings) | Comments: 23

Overview

This vibrant, lightly spiced Strawberry Granola delivers a cheerful start to the day or a refreshing fruity snack—ideal paired with yogurt or milk. Roasted oats, nuts, seeds, and coconut chips are coated in a sweet syrup, then mixed with crisp freeze-dried strawberries for texture and flavor. A subtle hint of red-pepper flakes adds warmth, complementing the strawberries and coconut. Customize with cashews/hazelnuts for almonds or omit coconut chips without losing richness.

Time & Yield

• Prep Time: 10 minutes

• Cook Time: 35–40 minutes (roasting)

• Total Time: 45–50 minutes (including cooling)

• Servings: 5–6 cups (adjust based on portion needs)

Ingredients

• 5 cups rolled oats (old-fashioned/traditional preferred)

• 1 cup sliced almonds (or 1 cup cashews/hazelnuts, chopped)

• ½ cup pumpkin seeds (raw, unsalted)

• ½ cup unsweetened coconut chips (or omit, replace with additional seeds/nuts)

• 2 tablespoons olive oil (or neutral oil like canola for high heat tolerance)

• ¼ cup pure maple syrup (or honey, for vegan options)

• 2 tablespoons honey (or agave nectar)

• ½ teaspoon ground cinnamon (or ¼ teaspoon red-pepper flakes, optional)

• ½ teaspoon vanilla extract (optional, for enhanced aroma)

• 1 cup freeze-dried strawberries, broken into small pieces

• Pinch of kosher salt (to balance sweetness)

Instructions

1. Preheat Oven: Set oven to 300°F (150°C) and line a large rimmed baking sheet with parchment paper.

2. Combine Dry Ingredients: In a large mixing bowl, combine rolled oats, almonds/cashews, pumpkin seeds, coconut chips, and salt. If using red-pepper flakes, add them here.

3. Prepare Syrup Mixture: In a small saucepan, heat olive oil over low heat. Add maple syrup, honey, cinnamon, and vanilla (if using). Stir until smooth and syrupy (about 2 minutes). Alternatively, mix directly into dry ingredients in the bowl: whisk oil, sweeteners, cinnamon, and vanilla, then pour over oats/nuts.

4. Coat & Roast: Pour the syrup mixture over the dry ingredients and toss thoroughly to ensure every piece is evenly coated. Spread in a single, even layer on the prepared baking sheet (avoid overcrowding to ensure even toasting).

5. Bake: Roast for 35–40 minutes, stirring thoroughly every 15 minutes to prevent burning. The granola is ready when edges are golden-brown and fragrant.

6. Cool & Assemble: Remove from oven and let cool completely on the baking sheet (10–15 minutes). Once cooled, transfer to a large bowl and gently fold in the freeze-dried strawberries to avoid crushing.

Notes

• Substitutions: Swap almonds for hazelnuts, walnuts, or sunflower seeds. Omit coconut chips and add ½ cup chopped nuts or additional pumpkin seeds.

• Sweetness Control: Reduce maple syrup to 3 tablespoons and honey to 1.5 tablespoons for milder sweetness.

• Spice Variations: Replace cinnamon with ¼ teaspoon cardamom or allspice for unique flavor profiles. Adjust red-pepper flakes to taste (add ¼ teaspoon for more warmth).

• Texture: Freeze-dried strawberries provide intense, crisp flavor; use dried (not freeze-dried) strawberries if needed, but reduce quantity by 25% and toast briefly to evaporate moisture.

Storage: Keep in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 1 month.