Breakfast & Brunchminimalistbaker4.9
Strawberry Coconut Granola
Easy, 30-minute granola infused with coconut, naturally sweetened with maple syrup, and mixed with crunchy freeze-dried strawberries!
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Minimalist Baker📖 minimalistbaker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●mixing bowl
- ●saucepan
- ●baking sheet
- ●pan
📝 Preparation Steps
1
Preheat oven to 340 degrees F (171 C) .
2
Add oats, nuts, coconut sugar, and salt to a large mixing bowl. Stir to combine.
coconut sugar (or sub organic brown sugar, muscovado, or organic cane sugar)2 Tbsp
3
To a small saucepan, add coconut oil and maple syrup. Warm over medium heat for ⏱️ 2-3 minutes, whisking frequently until the two are totally combined and there is no visible separation.
4
Immediately pour over the dry ingredients and stir to combine until all oats and nuts are thoroughly coated. Arrange on a bare large baking sheet and spread into an even layer (use more baking sheets, as needed, if increasing batch size).
5
Bake for ⏱️ 20 minutes. Then remove from oven, add coconut, and stir/toss the granola. Turn the pan around so the other end goes into the oven first (so it bakes evenly) and bake ⏱️ 5-8 minutes more. Watch carefully as to not burn, especially the coconut. You'll know it's done when the granola is deep golden brown and very fragrant.
6
Let cool completely before adding the strawberries. Toss to combine. Enjoy as a plain snack, or top with bananas and dairy-free milk!
7
Store leftovers in a sealed bag or container at room temperature for 2-3 weeks or in the freezer for up to 1 month or longer.
Nutrition Facts
calories
348 kcal
fat Content
24.7 g
serving Size
1 half-cup serving
fiber Content
5.6 g
sugar Content
8.9 g
sodium Content
13 mg
protein Content
6.2 g
carbohydrate Content
28.9 g
saturated Fat Content
9.1 g
unsaturated Fat Content
13.9 g
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