This granola was made for the “I want something cozy and crunchy, but also a little special” kind of morning.
You know the one: you open the pantry, you want breakfast to feel easy… but you also want it to feel like a nice moment. Something that tastes like you’ve got your life together—even if you absolutely don’t.
That’s what homemade granola does.
It turns “yogurt and fruit” into a real breakfast. It turns “I’ll just grab something quick” into something you actually look forward to. And this Strawberry & Coconut Granola is one of those recipes that feels simple, but tastes like a treat.
Why this one hits differently
It starts with the basics: rolled oats for that classic granola crunch, and chopped almonds for richness and bite. Already good.
But the real signature comes from the coating: maple syrup + coconut oil + a pinch of salt.
That trio is the reason this granola tastes so satisfying. Maple syrup brings warmth and caramel notes, coconut oil gives that subtle coconut flavor and helps everything crisp up, and salt makes the sweetness pop (without making it taste “salty”).
And then the strawberries.
Not fresh strawberries—because fresh fruit would soften the granola and ruin that crunch. We use freeze-dried strawberries instead, and they’re perfect: bright, slightly tangy, and intensely strawberry-flavored. Little crispy bursts that make the granola feel playful and fresh.
The most important step (aka: the one people skip)
Letting it cool.
Granola is sneaky: it looks done when it’s warm, but it becomes crunchy when it cools. That full hour on the tray is what turns “toasty oats” into real clusters and crisp texture.
This is also why the strawberries go in after baking—so they stay vibrant and crunchy instead of melting into the mix.
How it fits real life
This recipe is low-effort, high-payoff, and it solves the “what do I eat this week?” problem in one go.
Make one tray, and you’ve got:
- quick breakfasts (yogurt + granola + fruit = done)
- snack bowls (grab a handful, no prep)
- smoothie topper for extra crunch
- a cute homemade gift in a jar (yes, seriously)
And because it keeps for up to two weeks, it’s one of those “future you” recipes—something you make once and benefit from all week long.
This Strawberry & Coconut Granola is crisp, golden, gently sweet, and packed with that cozy toasted flavor… with bright strawberry pops that make it feel fun.
The kind of breakfast that makes a random Tuesday feel a little more like a weekend.
Strawberry & Coconut Granola
Ingredients
- 7 oz. (200g) rolled oats 3.5 oz. (100g) almonds, roughly chopped2.5 oz. (70g) maple syrup2 fl oz. (60ml) coconut oil 0.7 oz. (20g) freeze-dried strawberries
Instructions
- Preheat the oven to 300°F (150°C) and position a rack in the middle. Line a large baking sheet with parchment paper.
- In a large bowl, combine the oats and chopped almonds.
- In a small saucepan over low heat, warm the syrup, oil, and ¾ tsp salt until melted and smooth. Do not boil. Pour the warm mixture over the oats and nuts.
- Mix thoroughly until evenly coated. Spread the mixture evenly on the prepared baking sheet.
- Bake for 15 minutes. Stir gently, then continue baking for another 20-25 minutes until golden and lightly browned.
- Remove from the oven and let cool completely on the tray for at least 1 hour. The granola will continue to crisp as it cools. Once cooled, stir in the freeze-dried strawberries.
- Store in an airtight container at room temperature for up to 2 weeks.
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