Strawberry Granola
Updated April 3, 2020
- Total Time
- 45 minutes, plus cooling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2cups/200 grams rolled, old-fashioned (not quick-cooking) oats
- ¾cup/100 grams raw or roasted almonds, hazelnuts or cashews, roughly chopped
- ¾cup/40 grams unsweetened, raw coconut chips (optional)
- ½cup/70 grams raw pepitas (shelled pumpkin seeds)
- ¼cup/70 grams honey
- ¼cup/40 grams coconut sugar, packed light or dark brown sugar or granulated sugar
- ¼cup/60 milliliters coconut oil or olive oil
- ⅛ to ¼teaspoon red-pepper flakes (optional)
- ¾teaspoon kosher salt
- 1cup/20 grams freeze-dried strawberries (optional)
- Strawberry jam and yogurt, for serving (optional)
Nutritional analysis per serving (10 servings)
280 calories; 17 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 27 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 8 grams protein; 141 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat the oven to 300 degrees and set one rack in the middle of the oven. Line a large baking sheet with parchment paper and set aside. In a large bowl, mix together oats, almonds, coconut chips (if using) and pepitas.
- Step 2
In a small saucepan, combine honey and sugar. Stir over medium heat until mixture starts to simmer and sugar dissolves, 1 to 2 minutes; turn off heat. Stir in coconut oil, red-pepper flakes and salt. (If coconut oil is solid, allow it to fully melt.) Fold warm liquid mixture into oat mixture until well combined. Spread oat mixture evenly on the lined baking sheet.
- Step 3
Bake granola on the middle rack for 15 minutes. Remove the baking sheet from the oven, leaving the oven on, and stir granola to redistribute any bits along the edge into the center and vice versa. Bake until oats, nuts and coconut chips are deeply toasted and have a light sheen, an additional 20 to 25 minutes.
- Step 4
Let granola cool on tray, at least 1 hour. Stir in freeze-dried strawberries, which will break up a bit as you mix them in. (Makes 5 cups.) Serve granola over yogurt and jam, if desired. Granola keeps, in an airtight container, for 2 weeks at room temperature.
Private Notes
Comments
Is there any reason I couldn't skip the sugar, and just use honey?
Thought this was very tasty. Skipped the pepitas as I forgot to grab them at the store and opted forextra cashews and coconut chips instead. Used maple syrup instead of honey and it came out a touch to sweet (if there is such a thing). Easy and perfect texture!
Cooked as is. Used only 1/8 teaspoon of red-pepper flakes, which seemed right. A quarter teaspoon would have been too much, I think. I wasn't sure if I would like the almonds, but I did. Couldn't taste the pepitas much. Overall, this was a good, unique granola. Have already made it twice.
Could you make this with fresh strawberries? I have some that are about to go bad, want to use them up.
I make a version of this - to cut some calories I use tad less of oil of choice and mix of maple syrup ( Liquid gold!) and almond flavoring and a bit of salt. For dry ingredients: oats, any nuts on hand, brown sugar( slightly less), cinnamon or spices of choice. Mix dry together, add liquid(no need to heat) Then bake - at 275, stir every 20 min - usually totals an hour. Serve with thawed Michigan blueberries and) plain Greek yogurt. Will try red pepper flakes!
Canadian here. I saw freeze-dried strawberries at Bulk Barn very recently.
Advertisement