Strawberry Coconut Crunch Granola

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Strawberry Coconut Crunch Granola

This lightly sweet, golden granola is packed with toasted coconut flavor, crunchy almonds, and bright pops of freeze-dried strawberries. It’s simple, crisp, not overly sweet, and perfect for breakfasts, snacks, or sprinkling over yogurt and smoothie bowls.
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Prep Time15 minutes
Cook Time35 minutes
Resting Time1 hour
Total Time1 hour 50 minutes
Meal Type: Breakfast, Snacks
Special: 10 Ingredients or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Seasonal (Hot Weather), Soy-Free
Tool: Oven, Stove
Ingredient: Almonds, Berries, oats
Servings: 16
Ingredients
US Customary - Metric
Instructions
  • Prepare the oven and pan: Preheat your oven to 300°F (150°C) and position a rack in the center. Line a large baking sheet with parchment paper.
  • Mix the dry ingredients: Add the oats and chopped almonds to a large mixing bowl and stir to combine.
  • Warm the syrup mixture: Add the maple syrup, coconut oil, and salt to a small saucepan over low heat. Warm gently until fully melted and smooth. Do not let it boil.
  • Coat the granola: Pour the warm syrup mixture over the oats and almonds and stir very well until everything is evenly coated. Spread the mixture into an even layer on the prepared baking sheet.
  • Bake: Bake for 15 minutes, then gently stir to promote even browning. Return to the oven and bake for another 20–25 minutes, stirring once more halfway through, until golden and lightly browned.
  • Cool and crisp: Remove from the oven and let the granola cool completely on the tray for at least 1 hour without stirring. This is what allows it to get crisp and form clusters.
  • Add strawberries: Once fully cooled, gently break into clusters and stir in the freeze-dried strawberries.
Notes
Nut-Free: Swap almonds for pumpkin seeds or sunflower seeds.
Oil-Free Option: Replace the coconut oil with ¼ cup unsweetened applesauce. Texture will be slightly less crisp but still delicious.
Extra Coconut Flavor: Add ½–1 cup unsweetened shredded coconut during the last 10 minutes of baking.
Sweeter Granola: Add 1–2 tbsp extra maple syrup if you prefer a sweeter bite.
Storage: Store in an airtight container at room temperature for up to 2 weeks.
Serving Ideas: Perfect with plant-based milk, yogurt, smoothie bowls, or sprinkled over baked fruit for dessert.
Nutrition
Serving: 1serving (about 1/2 cup) | Calories: 209kcal | Carbohydrates: 28g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Sodium: 111mg | Potassium: 293mg | Fiber: 4g | Sugar: 12g | Vitamin A: 0.1IU | Vitamin C: 136mg | Calcium: 43mg | Iron: 4mg
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