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
Scale
- 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.