Strawberry Coconut Granola
This homemade Strawberry Coconut Granola is sure to make your kitchen smell like heaven! It’s lightly sweet and full of delicious crunchy clusters.
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.
Nutrition
Serving: 0.5 cup | Calories: 357kcal | Carbohydrates: 38g | Protein: 7g | Fat: 22g | Sodium: 77mg | Fiber: 6g | Sugar: 15g
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