Name: Recipe "Strawberry Granola"
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3 cup old fashioned oats; 1 cup flaked coconut; 0.5 cup chopped almonds; 0.5 cup chopped pecans; 0.333 cup pepitas; 2 tbsp flaxseed meal; 1 tsp cinnamon; 1 tsp sea salt; 0.5 cup coconut oil (melted and slightly cooled (can use butter)); 0.5 cup pure maple syrup; 1 tbsp pure vanilla extract; 1 cup freeze-dried strawberries; 0.75 cup white chocolate chips (optional (can use dark chocolate chips))

You may also enjoy Chocolate Peanut Butter Granola or Coconut Granola.

Why I Love This Strawberry Granola So Much

I’ve always been a fan of homemade granola, but this strawberry version stands out. The secret is freeze-dried strawberries, which add an intense, tangy-sweet flavor without making the oats soggy. Combined with crunchy nuts, seeds, and a touch of maple, it’s the kind of breakfast that feels like a treat.

3 Reasons to Make This Strawberry Granola

Real strawberry flavor: Freeze-dried strawberries keep their tart-sweet punch without turning chewy or burning in the oven.
Easy clusters: Press the granola down before baking and don’t stir, you’ll get big, crunchy clusters every time.
Customizable: Swap the nuts, skip the chocolate, or use butter instead of coconut oil, it’s hard to mess up.

Key Ingredients for This Strawberry Granola

Freeze-dried strawberries: They provide concentrated strawberry flavor without adding moisture. Stir them in after baking so they stay crisp, never bake them or they’ll burn.
Coconut oil: Melted coconut oil gives the granola a subtle richness and helps form clusters. You can substitute melted butter for a different flavor.
Old-fashioned oats: Rolled oats give the best chewy-crisp texture. Quick oats will make a finer, less crunchy granola.

Kitchen Tools You’ll Need

Large rimmed baking sheet (half-sheet pan works great)
Parchment paper
Large mixing bowl
Spatula or measuring cup for pressing the granola

Tips for Perfect Granola Clusters and Texture

To get those big clusters, press the granola firmly into the pan with a spatula or measuring cup. Don’t stir it during baking, just rotate the pan halfway through. Let it cool completely on the pan before breaking it up; this step is key for crunchy texture. If you’re adding chocolate chips, wait until the granola is cool so they don’t melt.

How to Get Big, Crunchy Clusters Every Time

The key to clusters is twofold: press the granola firmly into an even layer before baking, and don’t stir it during baking. Rotating the pan halfway helps the edges brown evenly, but leaving it undisturbed allows the oats and nuts to stick together. Once baked, let the granola cool completely on the pan, this sets the clusters. Break it up gently with your hands when it’s fully cool.

Mix It Up: Strawberry Granola Variations

You can swap the almonds and pecans for walnuts or cashews, just keep the total nut amount the same. For a sweeter, creamier granola, stir in white chocolate chips after baking. Dark chocolate chips work great too, or leave them out entirely for a less sweet snack. If you don’t have freeze-dried strawberries, dried strawberries are okay but won’t be as crunchy.

Ways to Enjoy Your Strawberry Granola

This granola is perfect with yogurt and a few fresh strawberries for extra berry goodness. I also love it with cold milk, sprinkled over ice cream, or scattered on top of waffles or pancakes. And honestly, I eat it by the handful straight from the jar more often than I’d like to admit.

How to Store Homemade Strawberry Granola

Store your granola in an airtight container or jar at room temperature for up to 1 month. Keep it in a cool, dry place away from sunlight. If you live in a humid climate, a silica gel packet in the container can help maintain crunch.

Can You Freeze Strawberry Granola?

Yes! Let the granola cool completely, then transfer it to a freezer-safe bag or container. Squeeze out as much air as possible before sealing. It will keep for up to 3 months. To serve, let it come to room temperature on the counter for 15 minutes, no need to reheat.

Strawberry Granola FAQs

Can I use quick oats instead of old-fashioned oats?

You can, but the texture will be different. Quick oats absorb liquid faster and produce a finer, less chunky granola. For the best clusters and chew, stick with old-fashioned rolled oats.

Why did my granola turn out soggy?

Soggy granola usually means it wasn’t baked long enough or it was stored before fully cooling. Make sure it’s golden brown before taking it out, and let it cool completely on the pan. Also, avoid adding wet ingredients like fresh fruit, only use dried or freeze-dried fruit.

Can I use fresh strawberries instead of freeze-dried?

No, fresh strawberries contain too much moisture. They will make the granola soggy and burn in the oven. Stick with freeze-dried strawberries for the best flavor and texture.

Is this granola gluten-free?

If you use certified gluten-free oats and ensure your other ingredients are gluten-free, yes. Standard oats may contain traces of gluten, so check labels if needed.

Recipe

Strawberry Granola

Crunchy and sweet strawberry granola made with oats, nuts, coconut, pure maple syrup, vanilla, and freeze-dried strawberries. Enjoy with yogurt, milk, or snack on the crunchy clusters!

mediumVegetarian

10 min

Prep Time

25 min

Cook Time

35 min

Total Time

Servings

Breakfast

Course

American

Cuisine

467 kcal

Calories

Ingredients

Servings

3 cup old fashioned oats
1 cup flaked coconut
0.5 cup chopped almonds
0.5 cup chopped pecans
0.333 cup pepitas
2 tbsp flaxseed meal
1 tsp cinnamon

1 tsp sea salt
0.5 cup coconut oil, melted and slightly cooled (can use butter)
0.5 cup pure maple syrup
1 tbsp pure vanilla extract
1 cup freeze-dried strawberries
0.75 cup white chocolate chips, optional (can use dark chocolate chips)

Instructions

1
Preheat oven to 325 degrees F. Line a large-rimmed baking sheet with parchment paper and set aside.
2
In a large bowl, combine the oats, coconut, almonds, pecans, pepitas, flaxseed, cinnamon, and sea salt.
3
Add the melted coconut oil, maple syrup, and vanilla extract. Stir until mixture is well combined.
4
Transfer the mixture to the prepared baking sheet and spread in an even layer. Use a spatula or the bottom of a measuring cup to press the granola down in an even layer.

5
Bake for 25 to 30 minutes or until granola is slightly golden brown. DO NOT STIR, but make sure you rotate the pan halfway through the baking time.
6
Remove the pan from the oven and let the granola cool completely on the pan without stirring.
7
When the granola is completely cooled, break into clusters and stir in the freeze-dried strawberries and white chocolate chips, if using. Enjoy!

Nutrition (per serving)

467kcal

Calorie breakdown

Protein8%44 kcal

Fat55%299 kcal

Carbohydrates37%205 kcal

How this was calculated — 12 of 13 ingredients matched

old fashioned oatsOat bran, raw1771 kcal

flaked coconutNuts, coconut meat, dried (desiccated), sweetened, flaked, canned1063 kcal

chopped almondsOil, almond1061 kcal

chopped pecansNuts, pecans829 kcal

flaxseed mealSoy meal, defatted, raw101 kcal

cinnamonCinnamon buns, frosted (includes honey buns)23 kcal

sea saltSalt, table0 kcal

coconut oilOil, coconut1000 kcal

pure maple syrupSyrup, Cane323 kcal

pure vanilla extractVanilla extract43 kcal

freeze-dried strawberriesBeverages, Strawberry-flavor beverage mix, powder, prepared with whole milk211 kcal

white chocolate chipsChocolate, dark, 60-69% cacao solids1042 kcal

Serving size ≈ 120 g · 16 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: breakfast, Oven Baked, vegetarian

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