Strawberry Coconut Granola is beautiful, simple to make, and perfect for homemade breakfasts or snack bowls. If you’ve never made granola before, you’ll be surprised at how quickly a nutritious, hearty batch comes together. This recipe balances oats, almonds, two types of coconut, seeds, and just enough maple syrup to create a lightly sweet, crunchy cereal studded with bright freeze-dried strawberries.
My son was the first to taste this granola and kept coming back for more. Once you make your own, store-bought options will seem less appealing: homemade granola lets you control the sweetness, the texture, and every ingredient that goes into it.
Granola is highly adaptable. Swap the nuts and seeds to suit your pantry or dietary needs, or replace the freeze-dried strawberries with another dried fruit if needed. If you only have fresh strawberries on hand, leave them out of the bake and add thinly sliced fresh berries to each serving instead. A simple guideline to keep the texture right is to maintain the volume ratio of dry ingredients to wet ingredients; that balance helps the granola toast and cluster properly.
I used freeze-dried sliced strawberries for their concentrated flavor and crisp texture, but you can substitute a cup of any dried fruit you prefer or simply top bowls with fresh berries before serving. Freeze-dried fruit keeps the granola bright and visually appealing, making this a lovely choice for holiday brunches, gifts, or a colorful everyday cereal.
Strawberry Coconut Granola
Bright, crunchy Strawberry Coconut Granola makes a beautiful addition to brunch, yogurt bowls, or an on-the-go snack. Use certified gluten-free oats if you need this to be gluten free. If freeze-dried strawberries aren’t available, substitute 1 cup of dried fruit or add fresh berries to each serving.
Breakfast
American
Granola
Ingredients
-
5
cups
old fashioned oats
(use certified gluten free if needed) -
2
cups
blanched sliced almonds -
1
cup
unsweetened shredded coconut -
2
cups
unsweetened ribbon coconut -
1
cup
pumpkin seeds -
1/2
cup
hemp hearts -
2
teaspoons
cinnamon -
1/2
teaspoon
salt -
1/2
cup
melted coconut oil -
1/2
cup
maple syrup -
1
teaspoon
vanilla -
1/2
teaspoon
almond extract -
2
cups
freeze dried sliced strawberries
Instructions
-
Preheat the oven to 325°F (160°C) and line two large baking sheets with parchment paper.
-
In a large bowl, whisk together the oats, sliced almonds, shredded and ribbon coconut, pumpkin seeds, hemp hearts, cinnamon, and salt until evenly mixed.
-
In a separate bowl combine the melted coconut oil, maple syrup, vanilla, and almond extract. Pour this wet mixture over the dry ingredients and stir thoroughly so everything is evenly coated.
-
Divide the granola between the prepared baking sheets and spread it into an even layer. Bake at 325°F, stirring once or twice, until the granola turns a light golden brown, about 15–20 minutes per sheet. Watch closely toward the end so the coconut does not brown too quickly.
-
Remove the trays from the oven and allow the granola to cool completely; cooling helps clusters form and keeps the texture crisp. Once cool, gently fold in the freeze-dried strawberries. Store the granola in an airtight container at room temperature for up to 2 months.
Notes and variations: For chunkier clusters, press the granola gently with a spatula before baking and avoid stirring too often. To reduce sweetness, cut the maple syrup by one quarter and replace with the same amount of melted coconut oil if desired. Feel free to swap the almonds for walnuts or pecans and change the seeds to sunflower or chia if that suits your taste. Serve with milk, yogurt, or spoon over smoothie bowls for an extra crunch.
If you enjoy making granola, try experimenting with other flavor combinations such as apple-cinnamon, pumpkin-pecan, or a classic nut-and-seed mix. Small adjustments in nuts, seeds, and spices will give you many satisfying variations from the same basic method.