Strawberry Coconut Granola
Easy, 30-minute granola infused with coconut, naturally sweetened with maple syrup, and mixed with crunchy freeze-dried strawberries!
Ingredients
- 1 1/2 cups gluten-free rolled oats
- 1 3/4 cups raw nuts ((I like pecans and almonds // roughly chopped))
- 2 Tbsp coconut sugar ((or sub organic brown sugar, muscovado, or organic cane sugar))
- 1 pinch sea salt
- 3 1/2 Tbsp coconut oil, melted
- 1/4 cup maple syrup ((or agave nectar))
- 1/2 cup unsweetened large flake or desiccated coconut
- 1.2 ounces unsweetened freeze-dried strawberries ((I like Trader Joe’s brand))
Instructions
- 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.
- 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
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