Strawberry Granola
Strawberry Granola, packed full of healthy ingredients, features the natural flavor of strawberries and crunchy granola clusters. Homemade granola can be utilized in so many different ways. Enjoy this granola in plain yogurt, milk, or on its own for a healthy breakfast or midday snack.
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Making your own granola bars is so satisfying. Not only do you control the flavor, but you control the ingredients, too. Store-bought granola is yummy, but you can’t control the sugar content or preservatives they may put in them. It’s also a great way to get your kids involved in healthier eating!
Healthy granola recipes have all the same great things as what you’ll find at the grocery stores. It’s what they don’t have that makes them so much better. Relying on the strawberries and honey as a natural sweetener keeps this recipe wholesome. You can use maple syrup instead of honey if you prefer.
Feel free to add in any of your favorite mix ins. Flax seeds, pumpkin seeds, hemp seeds, sunflower seeds all serve as great things to add!
Why You’ll Love this Recipe:
Crispy and chewy: The perfect mix of crunch and chew in every bite.
Strawberry flavor: Freeze-dried berries add intense fruitiness without added moisture.
Naturally sweetened: Honey and peanut butter offer balanced sweetness and richness.
Easy to make: Just mix, bake, and cool—no special equipment required.
Perfect for breakfast or snacks: Great with milk, yogurt, or by the handful.
Ingredients to Make Strawberry Granola:
- old fashioned oats: Use rolled oats for the best texture—avoid quick oats which can clump or bake unevenly.
- freeze-dried strawberries: Stir in after baking to preserve their bright color and crisp texture.
- almonds: Chopped raw or roasted almonds both work—adds crunch and nutty flavor.
- coconut chips: Use unsweetened for less sugar—toast slightly during baking for added flavor.
- creamy peanut butter: Natural, unsweetened peanut butter works best. Stir well before measuring.
- honey: Naturally sweetens and helps bind the granola.
- coconut oil: Adds richness and helps the granola crisp up.
- vanilla extract: Enhances flavor depth and ties together the peanut butter and honey notes.
How to Make Strawberry Granola:
- Preheat the oven to 325°F. Line a large baking sheet with parchment paper. In a large bowl, combine the oats, chopped almonds, and coconut chips. Set aside the freeze-dried strawberries for later.
- In a small saucepan over low heat, combine the peanut butter, honey, coconut oil, and vanilla extract. Stir until smooth and melted, about 2–3 minutes.
- Pour the warm peanut butter mixture over the oat mixture. Stir well to evenly coat all ingredients.
- Spread the granola mixture evenly onto the prepared baking sheet or sheet pan. Bake for 20–25 minutes, stirring halfway, until golden brown and lightly toasted.
- Let the granola cool on the baking sheet. It will crisp as it cools.
- Once completely cooled, stir in the freeze-dried strawberries.
Recommended Equipment
Recipe Notes & Tips:
- Even Layer for Baking: Spread the mixture in a thin, even layer on the baking sheet to ensure even toasting and crispiness.
- Stir Halfway Through: Toss the granola around at the 10–12 minute mark to prevent burning on the edges and promote uniform baking.
- Cool Completely Before Storing: The granola crisps up as it cools—don’t transfer to a container until fully cooled to prevent sogginess.
- Customize It: Add chia seeds, flaxseeds, or hemp hearts for extra nutrients. Stir in mini chocolate chips, dried coconut, or yogurt chips after cooling.
- For Clusters: Press the granola mixture firmly into the pan before baking and don’t stir during baking—break into clusters once cooled.
- Coconut Chips vs. Shredded Coconut: Use coconut chips for texture and visual appeal. Shredded coconut may burn more quickly.
Serving Suggestions:
How to Store:
Room Temperature: Store in an airtight container for up to 1 week.
Refrigerate for Longer Life: Keeps up to 3 weeks chilled—bring to room temp before serving.
Freezer-Friendly: Freeze in a sealed container or bag for up to 3 months. Thaw at room temperature.
FAQs:
No—fresh fruit contains too much moisture and will make the granola soggy.
Yes, almond butter or cashew butter are great alternatives.
Use certified organic gluten-free oats to ensure the granola is safe for gluten-free diets.
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Strawberry Granola
Ingredients
- 3 cups old fashioned oats
- 1 cup freeze dried strawberries
- ½ cup almonds, chopped
- ½ cup coconut chips
- ½ cup creamy peanut butter
- ¼ cup honey
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F. Line a large baking sheet with parchment paper. In a large bowl, combine the oats, chopped almonds, and coconut chips. Set aside the freeze-dried strawberries for later.
- In a small saucepan over low heat, combine the peanut butter, honey, coconut oil, and vanilla extract. Stir until smooth and melted, about 2–3 minutes.
- Pour the warm peanut butter mixture over the oat mixture. Stir well to evenly coat all ingredients.
- Spread the granola mixture evenly onto the prepared baking sheet. Bake for 20–25 minutes, stirring halfway, until golden and lightly toasted.
- Let the granola cool on the baking sheet. It will crisp as it cools.
- Once completely cooled, stir in the freeze-dried strawberries.
Notes
-
- Even Layer for Baking: Spread the mixture in a thin, even layer on the baking sheet to ensure even toasting and crispiness.
- Stir Halfway Through: Toss the granola around at the 10–12 minute mark to prevent burning on the edges and promote uniform baking.
- Cool Completely Before Storing: The granola crisps up as it cools—don’t transfer to a container until fully cooled to prevent sogginess.
- Customize It: Add chia seeds, flaxseeds, or hemp hearts for extra nutrients. Stir in mini chocolate chips, dried coconut, or yogurt chips after cooling.
- For Clusters: Press the granola mixture firmly into the pan before baking and don’t stir during baking—break into clusters once cooled.
- Coconut Chips vs. Shredded Coconut: Use coconut chips for texture and visual appeal. Shredded coconut may burn more quickly.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: ~280 kcal
Total Fat: ~15g
Cholesterol: 0mg
Sodium: ~60mg
Total Carbohydrates: ~28g
Dietary Fiber: ~4g
Sugars: ~9g
Protein: ~6g
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