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Strawberry Coconut Granola

  • Author: Celeste
  • Prep Time: 12 minutes
  • Cooling Time: 30 minutes
  • Cook Time: 18 minutes
  • Total Time: 1 hour
  • Yield: About 4 cups 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


This homemade Strawberry Coconut Granola is sure to make your kitchen smell like heaven! It’s lightly sweet and full of delicious crunchy clusters.


  • 2 cups (220 g) old-fashioned rolled oats
  • 1/2 cup (80 g) raw almonds
  • 1/2 cup (60 g) walnuts, roughly chopped
  • 1/4 tsp fine sea salt
  • 1/4 cup (60 ml) coconut oil, melted
  • 1/3 cup (80 ml) honey*
  • 1 tsp pure vanilla extract
  • 3/4 cup (40 g) unsweetened coconut flakes
  • 1 cup (25 g) freeze-dried strawberries


  1. Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, add the oats, almonds, walnuts, and salt. Stir to combine.
  3. Pour in the coconut oil, honey, and vanilla extract. Toss until everything is evenly coated.
  4. Spread and press the granola into an even layer onto the prepared baking sheet and bake for 10 minutes.
  5. 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.
  6. 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.


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.


  • Serving Size: 1/2 cup
  • Calories: 361
  • Sugar: 14.3 g
  • Sodium: 75.7 mg
  • Fat: 20 g
  • Carbohydrates: 36.9 g
  • Fiber: 5.9 g
  • Protein: 7.2 g

Keywords: strawberry coconut granola, granola with freeze dried strawberries