Strawberry & Coconut Granola
Crunchy Strawberry & Coconut Granola made with oats, almonds, maple syrup, and coconut oil, finished with freeze-dried strawberries. Easy homemade granola that stays crisp for weeks.
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.
Nutrition
Serving: 1serveCalories: 114kcalCarbohydrates: 12gProtein: 3gFat: 6g
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