Do you have any embarrassing childhood cereal obsessions? My ultimate indulgence was Fruity Pebbles, then came Lucky Charms, and later, Frosted Mini Wheats. And when I was in college I developed a thing for Special K with Strawberries.
Are you sensing a pattern? I got progressively more old lady in my cereal tastes as I got older (appropriately so). And these days I don’t even buy cereal and only make my own – the ultimate grandma move.
But be I honest, I miss strawberry cereal and was on a mission to recreate an inspired version at home. Spoiler alert: It’s ridiculously easy and crazy delicious.
This granola comes together in about 30 minutes and requires just 8 ingredients!
Rolled oats, nuts, and coconut form the base.
Coconut oil helps everything crisp up.
Maple syrup and coconut sugar add natural sweetness.
And the star of the show is freeze-dried strawberries!
Freeze dried fruit is extremely delicious when drowned in a bowl of milk. Ugh. Trust me, I did some testing and the results were conclusive.
I hope you all love this granola! It’s:
Fiber- + protein-packed
Make a batch of this granola to have on hand during the week for breakfast and on-the-go snacks. It’s tasty on its own, but it’s ideal when drowned in almond milk and topped with bananas. Yum.
If you try this recipe, let us know! Leave a comment, rate it, and take a picture and tag it #minimalistbaker on Instagram. I LOVE seeing your photos. It makes me feel all warm and fuzzy inside. Cheers, friends! (P.S. Here are 8 more Simple Granola Recipes!)
Strawberry Coconut Granola
- 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)
Preheat oven to 340 degrees F (171 C) .
Add oats, nuts, coconut sugar, and salt to a large mixing bowl. Stir to combine.
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.
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).
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.
Let cool completely before adding the strawberries. Toss to combine. Enjoy as a plain snack, or top with bananas and dairy-free milk!
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 Per Serving (1 of 10 half-cup servings)
- Calories: 248
- Fat: 17.2g
- Saturated fat: 6.6g
- Sodium: 26mg
- Carbohydrates: 20.2g
- Fiber: 4.2g
- Sugar: 6.9g
- Protein: 6.1g