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This strawberry almond granola has become my new breakfast (and snack) addiction – I can’t stop eating it!
This granola is a combo of oats, almonds, and coconut, with honey and hints of vanilla. Plus, loads of crunchy freeze-dried strawberries. It’s the ultimate spring/summer granola!
This strawberry granola recipe comes together using just one bowl, one pot, and one pan; so mostly minimal cleanup. And it uses pantry staple ingredients that I assume most of us already have on hand. Not only that, this granola is refined sugar-free, can easily be made gluten-free (I see you gluten-free girlies), and it’s loaded with nutrients. This truly is the best strawberry almond granola imo!
All in all, this recipe is super straightforward, but I included a few tips further down in this post for getting your granola just right – and getting tons of crunchy clusters. So keep on reading!!
Ingredients You’ll Need For This Strawberry Almond Granola
Consider this your grocery list for this strawberry almond granola recipe!
- Rolled oats: If you’re gluten-free, Bob’s Red Mill has GF rolled oats.
- Raw almonds
- Shredded coconut: Make sure your shredded coconut has just one ingredient; coconut. A lot of brands add oils and sugar which is unnecessary.
- Extra virgin olive oil
- Almond butter: I used roasted unsalted almond butter – if you’re using roasted salted almond butter, leave out the kosher salt called for in the recipe.
- Honey: If you want to make this granola vegan, swap out the honey for maple syrup – they’re interchangeable in this recipe.
- Vanilla bean paste or vanilla extract
- Kosher salt
- Freeze-dried strawberries
A Few Quick Tips
My top tips for crunchy giant clusters!
- Don’t adjust the ingredients in the syrup/sauce. The secret to this recipe is really in the sauce; it’s the main reason why this granola tastes so good, and it’s also key to making the granola crunchy and clustery (is that even a word?). The only change that you can safely make is to swap out the honey for maple syrup.
- Mix the granola only once when baking. The more you mix the granola as it bakes, the fewer clusters you’ll have; so mix the granola once, about halfway through the baking time. Additionally, press the granola into a flat compact layer once you’ve mixed it to encourage cluster formation.
- Know when the granola is done baking. Arguably the hardest part of baking granola is knowing when it’s done. Keep in mind that the granola won’t be crunchy or dry right out of the oven – it’ll keep cooking and dry out as it cools. So take the granola out of the oven around the 20-25 minute mark, the granola will look slightly toasted and smell fragrant.
- Let the granola cool for at least 1 hour before breaking it into clusters. To reiterate what I said above, the granola will crisp up and form clusters as it cools, so it’s crucial to allow it to cool uninterrupted for at least 1 hour. Then you can break the granola into clusters with your hands or a spoon.
Storage
Once the granola is completely cooled, transfer it into an airtight glass container and keep it in the pantry for up to 1 week. Although, I highly doubt this granola will last that long!!
If you have any questions at all, please comment below or DM me on Instagram. So excited for you to make this strawberry granola, it’s a family favorite!
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Strawberry Almond Granola
- Prep Time: 15 minutes
- Cool Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: American
Description
This granola is a combo of oats, almonds, and coconut, with honey and hints of vanilla. Plus, loads of crunchy freeze-dried strawberries. It’s the ultimate spring/summer granola!
Ingredients
- 2 cups (210 g) rolled oats
- 1 cup (130 g) raw almonds, roughly chopped
- 1/2 cup (50 g) unsweetened shredded coconut
- 1/4 cup (60 g) unsalted almond butter
- 1/4 cup (50 g) olive oil
- 1/4 cup (70 g) honey (sub with maple syrup)
- 1 tsp vanilla extract or vanilla bean paste
- 1/2 tsp kosher salt
- 1 cup (23 g) freeze-dried strawberries (use as much as you like)
Instructions
- Preheat the oven to 325°F and line a large baking sheet with parchment paper. I used a half-sheet pan that is 17 1/4″ x 12 1/4″ x 1″ – linking it here.
- Prep the granola. In a large bowl, add the rolled oats, almonds, and shredded coconut. Mix well and set aside.
- Prep the syrup/sauce. In a saucepan, add the almond butter, olive oil, honey, vanilla bean paste or vanilla extract, and kosher salt. Place the pot on medium heat and stir constantly until the syrup is homogeneous and just starting to bubble gently. It should be warm (not hot) to the touch.
- Mix the granola. Pour the syrup mixture over the bowl of dry ingredients and mix well using a flexible spatula.
- Bake the granola. Dump the granola onto the prepared baking sheet and spread out into an even layer, about 1/4″ thick. Bake the granola for 20-25 minutes, stirring halfway around the 12-minute mark. Press the granola into a flat compact layer once you’ve mixed it to encourage cluster formation. Once the granola is done, it will look slightly toasted and smell fragrant Remove it from the oven and let it cool on the counter for 45-60 minutes.
- Break into clusters and add the strawberries. Once the granola has reached room temperature, break it into clusters with your hand or a spoon. Dump the freeze-dried strawberries onto the pan and mix to incorporate into the granola. I like including the powdery bits of the freeze-dried strawberries as well; it coats the granola clusters and makes the strawberry flavor more prominent.
- Store the granola + serving suggestions. Transfer the granola into an airtight glass container and keep it in the pantry for up to 1 week. Although, I highly doubt this granola will last that long! I love pairing this granola with coconut yogurt, but it also tastes fabulous with milk as well.
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