This homemade Strawberry Coconut Granola is sure to make your kitchen smell like heaven! It’s lightly sweet and full of delicious crunchy clusters.
This Strawberry Coconut Granola is the ideal pack-ahead snack for work, road trips, or when you need a little something to nibble on. It’s great by itself, but also tastes amazing on top of creamy Greek yogurt or eaten as cereal with a bowl of milk.
It’s naturally sweetened with honey and the freeze-dried strawberries add a smidgen of delicious berry tartness. Paired alongside the strawberries is a combination of almonds, walnuts, and toasted coconut flakes. It’s lightly sweet and super simple to make! For more granola recipes, try our Winter Spiced Granola.
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Why You’ll Love This Recipe
- Easy Recipe: It all comes together in one bowl then is baked to perfection in the oven!
- Healthy-ish: There’s no refined sugars in this granola, only natural sweeteners like honey and the freeze-dried strawberries.
- Customizable: Feel free to change up the nuts or use maple syrup to make it vegan.
Ingredient Notes
Ingredient quantities are listed in the recipe card at the bottom of the post. Here you’ll find notes on why we chose certain ingredients as well as any substitutions.
- Old Fashioned Rolled Oats: Don’t use quick oats as they take less time to cook which might not allow everything else to toast well.
- Raw Almonds: You can roughly chop them if you don’t want whole almonds in your granola.
- Walnuts: If you can find a bag of walnut pieces, that’ll cut back on the time spent chopping.
- Fine Sea Salt: To tie all the flavors together.
- Coconut Oil: This gives the granola that extra boost of coconut-y flavor and helps to clump it together since it solidifies at room temperature.
- Honey: You can also use maple syrup, but keep in mind that your granola might be a bit more loose.
- Pure Vanilla Extract: For an extra touch of flavor.
- Unsweetened Coconut Flakes: Use flakes and not shredded coconut. The bigger flakes are much more satisfying and the shredded coconut might burn before the granola is done baking.
- Freeze-Dried Strawberries: We got ours at Target here in the US, but you can find a bag online. Just be sure to get the slices and not the powder.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
STEP 1: Mix the ingredients in a large bowl. Add the oats, nuts, and salt to a bowl and stir to combine. Then add the coconut oil, honey, and vanilla extract and stir until fully coated.
STEP 2: Bake. Spread the granola into an even layer onto a parchment lined baking sheet and bake for 10 minutes at 350°F (180°C).
STEP 3: Add the coconut. Toss the unsweetened coconut flakes into the granola and spread once more into an even layer. Bake for another 6-8 minutes until the coconut is golden brown.
STEP 4: Add the freeze-dried strawberries. Cool the granola completely on the pan, undisturbed. Break up the granola and toss in the freeze-dried strawberries.
Expert Tips
- Thoroughly mix the dry ingredients before adding the wet ingredients. It’s tempting to throw it all in at once, but once that sticky honey goes in, it’ll clump everything together. And you don’t want to be left with a pocket of salt.
- Don’t stir the granola until it reaches room temperature. To get those satisfying granola clusters, you need to allow time for the honey and coconut oil to solidify.
FAQ
Sure! Pecans, cashews, and pistachios are great alternatives. Just keep an eye on them as they bake (specifically the smaller pistachios) to prevent them from burning.
Oats are naturally gluten-free, but keep in mind that they can be cross-contaminated with other foods like barley and wheat. If you have an intolerance, it’s best to stick with a brand that you trust. Otherwise, this strawberry coconut granola is completely gluten-free!
Storage
Store the granola in an airtight container and keep in a cool, dry place for up to 1 month.
If you tried this recipe, let us know how it turned out for you! Leave a star rating and review below and tag us on Instagram @fancifuleats so we can see your amazing kitchen creations!
📖 Recipe
Strawberry Coconut Granola
Ingredients
- 2 cups (220 g) old-fashioned rolled oats
- ½ cup (80 g) raw almonds
- ½ cup (60 g) walnuts roughly chopped
- ¼ tsp fine sea salt
- ¼ cup (60 ml) coconut oil melted
- ⅓ cup (80 ml) honey*
- 1 tsp pure vanilla extract
- ¾ cup (40 g) unsweetened coconut flakes
- 1 cup (25 g) freeze-dried strawberries
Instructions
- Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- In a large bowl, add the oats, almonds, walnuts, and salt. Stir to combine.
- Pour in the coconut oil, honey, and vanilla extract. Toss until everything is evenly coated.
- Spread and press the granola into an even layer onto the prepared baking sheet and bake for 10 minutes.
- Remove from the oven and toss in the coconut flakes. Spread and press it back into an even layer and bake for another 6-8 minutes until the coconut flakes are golden brown and smell toasty.
- Cool the granola completely on the pan without mixing it (at least 30 minutes). Once cooled, break up the granola with a spoon and toss in the freeze dried strawberries.
Notes
- Sweetener: Feel free to use maple syrup instead of honey. Just note that your granola might not be as clumpy.
- Storage: Store in an airtight container and keep in a cool, dry place for up to 1 month.
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