This granola reminds me of Kellogg’s special K boxed cereal from the 90s, it was sold as a healthy breakfast specially to lose weights. Boy! have we come a long way. The only thing that resembles is the way it looks, however our granola its NOT the highly processed boxed cereal, our version has naturally dried real strawberries that adds a wonderful flavor, crunch without overwhelming sweet. Spoon it over plain yogurt, smoothie bowls, smoothies, chopped salad or simply a couple of spoons as your snack. I found the dried strawberries in Trader Joe’s and I’m sure they’re available in most grocery stores.
Tips and Tricks
- I like to toast the oats low and slow in a 275°F-300°F oven so they slowly cook, get toasty and not burn.
- Once the granola is out of the oven we add the dried strawberries and toasted almond slices.
- This recipe has few simple ingredients and lightly sweetened, if you prefer a little extra sweetness go up to 1/2 cup of maple syrup.
- This recipe makes about 5-51/2 cups of granola and lasts about one month. If granola is not part of for daily food this recipe can easily be halved.
- Ive listed extra virgin olive oil as it’s something most people have, but avocado or coconut oil work just as well.
- We have been trying to eat a no sweet breakfast to avoid sugar spikes first think in the morning. One way to balance the sweetness is by pairing it with plain yogurt and a few fresh berries. The fat and protein in the yogurt will slow the digestion and sugar spike. Hope you’ll give the recipe a try.
Strawberry Granola
Equipment
- 2 Baking sheets
Ingredients
- 4 cups gluten free Old Fashioned rolled oats organic if possible
- ½ cup extra virgin olive oil OR avocado oil Or coconut oil
- ¼ cup pure maple syrup use more if you prefer sweeter
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp sea salt
- 1 cup toasted sliced almonds or roughly chopped almonds
- 1 cup freeze dried unsweetened strawberries
Instructions
- Preheat the oven to 300℉/150℃.
- Line two rimmed baking sheets with parchment paper. In a large mixing bowl, stir together the maple syrup, olive or coconut oil, vanilla, cinnamon, and salt. Add the oats, and nuts (only if they’re untoasted) and stir well until everything is coated evenly.
- Divide the mixture between the baking sheets, spread it as evenly in one layer as possible. Bake the granola, stirring every 15-20 minutes and rotating the pans once halfway through baking, for 35 to 40 minutes.
- Once done the granola will be golden brown and toasty. Remove from the oven and mix the freeze dried strawberries and toasted almonds(if previously toasted only) and allow to cool completely; it will further dry to a crisp as it cools.
- Cool completely before transferring it to an airtight container. The granola will stay fresh for 2-3 weeks.
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