Strawberry Granola
Strawberry Granola, packed full of healthy ingredients, features the natural flavor of strawberries and crunchy granola clusters.
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.
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