This Strawberry Granola is crunchy, lightly sweet, and full of bright berry flavor, made with simple pantry staples and real freeze-dried strawberries for the best texture and color.
A Quick Look at the Recipe
✅ Recipe Name: Strawberry Granola
🕒 Ready In: ~30 minutes
👪 Serves: 8-10 servings
🍽 Calories: ~220 per serving (estimated)
🥣 Main Ingredients: Oats, freeze-dried strawberries, almonds, coconut chips, peanut butter, honey, coconut oil
📖 Dietary Info: Naturally gluten-free with certified GF oats; dairy-free
👌 Difficulty: Easy - mix, bake, cool, stir in berries
SUMMARIZE & SAVE THIS CONTENT ON
The peanut butter-honey mixture coats the oats, almonds, and coconut chips in a perfectly crisp, golden layer that bakes evenly and forms those irresistible granola clusters. It's naturally sweetened, uses wholesome ingredients, and stores beautifully for quick breakfasts, yogurt bowls, or healthy snacking throughout the week.
For more easy, make-ahead breakfast recipes, try our Peanut Butter Yogurt Dip, Almond Flour Crepes, or Breakfast Flatbread.
Jump to:
Why You'll Love this Strawberry Granola:
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.
Key Ingredients:
- 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.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it gluten-free: Use certified gluten-free oats to ensure the granola stays GF.
- Swap the peanut butter: Almond butter, cashew butter, or sunflower seed butter all work well.
- Change the sweetener: Replace honey with maple syrup or agave for a vegan-friendly granola.
- Use different nuts: Pecans, cashews, walnuts, or pistachios can be added in place of almonds.
- Berry variations: Use freeze-dried raspberries, blueberries, or a mixed berry blend.
- Add mix-ins: Stir in chocolate chips, chia seeds, flaxseed, or hemp hearts after cooling for extra texture.
- Oil alternatives: Substitute avocado oil or melted butter for coconut oil if needed.
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.
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.
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.
Save this Recipe
Enter your email address and we'll send it straight to your inbox.
Strawberry Granola FAQs:
To keep strawberry granola crispy, spread it in an even layer and bake low and slow at 325°F until lightly golden. Let it cool completely on the baking sheet, this is when it crisps up. Add freeze-dried strawberries only after cooling so they stay crunchy and don't soften from residual heat.
Yes. Strawberry granola works well with almond butter, cashew butter, or sunflower seed butter. The nut butter helps create clusters and adds richness, so replace it 1:1 with your preferred option.
Fresh strawberries are not recommended for strawberry granola-they add moisture and will prevent the granola from crisping. Freeze-dried berries provide the best flavor, color, and texture without making the granola soggy.
Grab your free copy
Get a FREE Healthy Meal Planning Ebook
Tips, Tricks, and Recipes for Stress Free Meal Planning
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.
Nutrition
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.
Kae says
best strawberry granola I've ever had