Strawberry Coconut Granola

Name: Strawberry Coconut Granola
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8
Ingredients: 1 1/2 cup gluten-free rolled oats; 1 3/4 cup 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 oz unsweetened freeze-dried strawberries ((I like Trader Joe’s brand))

By Minimalist Baker · Minimalist BakerPublic

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Easy, 30-minute granola infused with coconut, naturally sweetened with maple syrup, and mixed with crunchy freeze-dried strawberries!

Prep: 5 min
Cook: 25 min
Total: 30 min
Servings: 8

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This recipe was taken from Strawberry Coconut Granola · by Minimalist Baker. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 8 people

Cooking for

1.5 cupgluten-free rolled oats
1.75 cupraw nuts ((I like pecans and almonds // roughly chopped))
2 tbspcoconut sugar ((or sub organic brown sugar, muscovado, or organic cane sugar))
1 pinchsea salt
3.5 tbspcoconut oil, melted
0.25 cupmaple syrup ((or agave nectar))
0.5 cupunsweetened large flake or desiccated coconut
35 gunsweetened freeze-dried strawberries ((I like Trader Joe’s brand))

Steps

1
Preheat oven to 170°C (171 C) .
2
Add oats, nuts, coconut sugar, and salt to a large mixing bowl. Stir to combine.
3
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.
4
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).
5
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.
6
Let cool completely before adding the strawberries. Toss to combine. Enjoy as a plain snack, or top with bananas and dairy-free milk!
7
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.

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Per portion

Calories: ~76.6 kcal
Protein: ~2.3 g
Fat: ~6.8 g
Carbs: ~17.6 g
Fiber: ~0 g
Sodium: ~28.1 mg

2 ingredients still need USDA food links. raw nuts ((I like pecans and almonds // roughly chopped)), unsweetened large flake or desiccated coconut are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 8-portion recipe.

Approximate — includes pinches / kitchen approximations.

Nutrition needs links

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Partial · 6/8 ingredients linked