Big crunchy clusters, bold berry flavor, and just the right hint of coconut make this Strawberry Crush Coconut Almond Granola a snack you’ll keep reaching for. Sprinkle it over yogurt, layer it into parfaits, add it to smoothie bowls, or grab a handful straight from the jar whenever you want a bright, fruity crunch!
STRAWBERRY CRUNCH COCONUT ALMOND GRANOLA
All right, I’m just going to get right down to it. I absolutely love granola, and why wouldn’t I? It’s crunchy, it’s sweet, it’s carbalicious, and it adds the perfect texture to so many things.
But buying a clean brand at the store can get really expensive. One of my favorite brands is almost $10 a bag. That’s fine every once in a while. But making granola is incredibly easy and far more affordable.
And that’s one of my goals here at Mita’s Made-Over Meals. I want to show you how to make healthier versions of your favorite foods for a fraction of the cost. I find they’re usually even better because you control the ingredients and can add exactly what you love!
With that being said, here is my Strawberry Crush Coconut Almond Granola. It’s packed with real strawberry flavor and layered with coconut and toasted almonds.
I love adding this to yogurt, cottage cheese, smoothie bowls, or sprinkling it over ice cream.
If you want to enjoy it as a cereal, just pour it into a bowl, top it with extra fruit like bananas or blueberries, and add your favorite milk.
It also makes a great healthy snack straight from the jar.
Are you ready to make it? Good, let’s go!
HOW I MADE-OVER THIS GRANOLA:
Store-bought varieties of granola can easily turn into a sugar bomb. So, I created a version that still delivers all the flavor but uses wholesome ingredients.
Oats are a great source of soluble fiber, especially beta-glucan, which can support heart health by lowering LDL cholesterol. Strawberries are rich in vitamin C and antioxidants that help support the immune system and protect cells from oxidative stress. Coconut provides healthy fats and supports blood sugar balance while promoting fullness. Almonds add crunch with healthy monounsaturated fats, plant-based protein, and vitamin E.
The result is a granola that’s more than just tasty!
This recipe is gluten-free (make sure your oats are gluten-free), refined-sugar-free, dairy-free, soy-free, and vegetarian.
HERE’S WHAT YOU’LL NEED:
(Use organic ingredients when possible)
Old-fashioned rolled oats
Strawberry powder
Reduced-fat shredded coconut
Sliced almonds
Melted coconut oil
Lightly beaten egg white
Vanilla extract
Water
Salt
Pure monk fruit extract powder
Freeze-dried strawberries
THIS IS HOW YOU’LL MAKE IT:
Preheat your oven to 325°F. If your oven likes to burn things like mine does, bake it at 320°F instead.
In a large bowl, add the oats, strawberry powder, shredded coconut, and salt. Give everything a good mix.
Add the coconut oil, lightly beaten egg white, vanilla extract, water, and monk fruit. Mix everything really well until the oats look evenly coated and the strawberry powder is worked through. I like to go in with my hands here. Honestly, for this task, your hands are the best tools!
Give it a tiny taste before baking. If you want it a little sweeter, add a very small amount more monk fruit, mix, and taste again. Monk fruit is strong, so go slowly unless you want your granola to think it’s candy!
Let the mixture sit for about 5 minutes so the strawberry powder can absorb some moisture.
Now add the sliced almonds straight from the freezer. I like to keep mine in the freezer until the last minute because adding them in cold helps slow down browning.
Spread the mixture onto your baking sheet and press it firmly into an even layer. Really press it down. That is what helps create those big clusters.
You can line a large baking sheet with parchment paper if you want easier cleanup, but I usually bake mine right on the pan because I like the oats to toast directly against the hot surface. A half sheet pan or quarter sheet pan will both work fine for this recipe.
Bake for 18 to 20 minutes, rotating the pan halfway through.
You’re looking for lightly golden edges, and the center should not look wet or glossy. Think soft granola bar, not oatmeal!
If the middle still looks too soft, give it another 2 to 3 minutes. Because this recipe uses less oil than many store-bought granolas, you do not want to leave it in too long, or it can dry out fast.
Take it out when the edges are lightly golden, even if the center still feels a little soft. The granola will continue to set as it cools on the hot pan.
Now leave it alone and let it cool completely in the pan for at least 1 hour. I usually let mine sit closer to 1 1/2 hours just to be safe, because that extra cooling time helps the clusters really firm up.
Once it is fully cooled, break it into clusters and stir in the freeze-dried strawberries.
NOTES:
If the center still seems too soft after cooling, do not panic. Keep the granola in the pan and place it back in a 300°F oven for about 5 minutes. Then let it cool completely again before breaking it up.
If, after breaking it into clusters, you find you want it a bit crunchier, spread it back on the pan and bake it for about 5 more minutes. Keep an eye on it because at that point it can dry out fast. Pull it when the edges are lightly golden and let the cooling time finish the job.
If your granola tastes a little dry after baking, drizzle 1 tablespoon of melted coconut oil over it, toss it gently, and let it sit for a few minutes. That can help bring back a little richness without making it greasy.
If you want it a little sweeter after baking, stir in a few extra freeze-dried strawberries or dust a little extra strawberry powder over the finished granola. Both can give it a little boost.
Now put this delicious granola on everything because it’s that good!
SERVING SUGGESTIONS:
Spoon it over yogurt or cottage cheese for an easy breakfast or snack with a satisfying crunch.
Pour it into a bowl with your favorite milk, then top with fresh fruit like bananas, blueberries, or even more strawberries.
Layer it into parfaits with yogurt and fruit for something a little more fun and a little more fancy.
Sprinkle it over ice cream and smoothie bowls to add texture and a boost of flavor.
Grab a handful straight from the jar when you want a quick, healthy snack.
MITA’S MUST-KNOW TIP:
When perfecting any recipe, the right amount of salt, spices, and sweeteners depends on the size and flavor of the produce you use, and that might be different from what I used when I developed this recipe. Your zucchini might be tiny compared to mine, your strawberries could be on the verge of being jam, and your tomatoes might be less tomato-y than expected, so taste as you go! If you add more veggies or swap anything in, a little seasoning tweak might be needed. You can totally make this dish your own, and if you go a little overboard, you can probably fix it. But tasting often means you won’t need a backup plan… or a backup meal!
FREQUENTLY ASKED QUESTIONS:
Q: How do I know when the granola is done baking?
A: Great question, and the answer is you’re looking for lightly golden edges and a center that no longer looks wet or glossy. It will still feel a little soft in the middle, but it will firm up as it cools.
Q: I have an insane sweet tooth. Can I make it any sweeter?
A: You can totally do that! Taste the mixture before baking and add a tiny bit more monk fruit if needed. You can also stir in extra freeze-dried strawberries after baking for a boost of natural sweetness.
Q: I happen to be allergic to almonds. Sad face! Can I swap the sliced almonds for another nut?
A: That stinks, but of course you can! Pecans, walnuts, or chopped cashews all work well here. Just keep the amount the same so the texture stays balanced.
STORAGE AND LEFTOVERS:
Store your granola in an airtight container at room temperature for up to one week.
Make sure it is completely cooled before storing so it stays crisp and does not trap moisture.
If it softens over time, just spread it back onto a baking sheet and bake at 300°F for 5 to 7 minutes to restore the crunch.
ADDITIONAL NOTES:
Pressing the granola down firmly before baking is key to getting those big clusters.
Adding the sliced almonds straight from the freezer helps prevent them from browning too quickly.
Letting the mixture sit for a few minutes before baking helps the strawberry powder absorb moisture and improves texture.
Do not skip the cooling time. The granola sets and crisps up as it cools, so breaking it too early can cause it to crumble.
If the center still seems too soft after cooling, do not panic. Keep the granola in the pan and place it back in a 300°F oven for about 5 minutes. Then let it cool completely again before breaking it up.
If, after breaking it into clusters, you find you want it a bit crunchier, spread it back on the pan and bake it for about 5 more minutes. Keep an eye on it because at that point it can dry out fast. Pull it when the edges are lightly golden and let the cooling time finish the job.
If your granola tastes a little dry after baking, drizzle 1 tablespoon of melted coconut oil over it, toss it gently, and let it sit for a few minutes. That can help bring back a little richness without making it greasy.
If you want it a little sweeter after baking, stir in a few extra freeze-dried strawberries or dust a little extra strawberry powder over the finished granola. Both can give it a little boost.
NUTRITIONAL VALUES:
I don’t include nutritional values in my recipes because I believe in intuitive eating and balanced nutrition. Since ingredient brands can vary, the numbers aren’t always consistent. If you’d like a more accurate breakdown, I recommend entering this recipe into MyFitnessPal or a similar tracker.
For more great APPS & SNAX ideas, check these out!
4 Sneaky Roasted Veggie & Garlic Ranch Yogurt Dip
The Best Veggie-Packed Game Day Guac
For more great Dessert ideas, check these out!
5 Minute Healthy’ish Bourbon Sauce
Nutritious Coconutty Coffee Peanut Butter Banana Oatmeal Bake
Creamy Dreamy Piña Colada Mojito Lite Ice Cream
Ninja Creami Blueberry Coconut Cheesecake Protein Ice Cream
If you make this recipe, I’d love it if you left a comment and star rating below! And don’t forget to tag me on Instagram so I can see your creation. Feel free to reach out with any questions, and I’ll do my best to help!
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Print
Strawberry Crunch Coconut Almond Granola
- Prep Time: 10 minutes
- Cool Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours
- Yield: 8–10 servings 1x
- Category: Delightful Desserts, Snack
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Vegetarian
Description
Big crunchy clusters, bold berry flavor, and just the right hint of coconut make this Strawberry Crush Coconut Almond Granola a snack you’ll keep reaching for. Sprinkle it over yogurt, layer it into parfaits, add it to smoothie bowls, or grab a handful straight from the jar whenever you want a bright, fruity crunch!
Ingredients
- 3 Cups old-fashioned rolled oats
- 1/2 Cup strawberry powder
- 3/4 Cup reduced-fat shredded coconut
- 1/2 Cup sliced almonds
- 7 Tablespoons melted coconut oil
- 1 Lightly beaten egg white
- 1 Teaspoon vanilla extract
- 2 Tablespoons water
- 1/2 Teaspoon salt
- 1/4 Teaspoon pure monk fruit extract powder, plus more if needed
- 1 Cup freeze-dried strawberries
Instructions
- Preheat your oven to 325°F.
- In a large bowl, add the oats, strawberry powder, shredded coconut, and salt. Give everything a good mix.
- Add the coconut oil, lightly beaten egg white, vanilla extract, water, and monk fruit. Mix everything really well until the oats look evenly coated and the strawberry powder is worked through
- Give it a tiny taste before baking. If you want it a little sweeter, add a very small amount more monk fruit, mix, and taste again.
- Let the mixture sit for about 5 minutes so the strawberry powder can absorb some moisture.
- Add the sliced almonds.
- Spread the mixture onto your baking sheet and press it firmly into an even layer. This ensures large clusters.
- You can line a large baking sheet with parchment paper if you want easier cleanup.
- Bake for 18 to 20 minutes, rotating the pan halfway through.
- The edges should be golden, and the center should not look wet or glossy.
- If the middle still looks too soft, bake for another 2 to 3 minutes.
- Take it out when the edges are lightly golden, even if the center still feels a little soft. The granola will continue to set as it cools on the hot pan.
- Allow it to cool completely on the pan for at least 1 hour.
- Once it is fully cooled, break it into clusters and stir in the freeze-dried strawberries.
- Then put it on everything because it’s that good!
Notes
If the center still seems too soft after cooling, keep the granola on the pan and place it back in a 300°F oven for about 5 minutes. Then let it cool completely again before breaking it up.
If, after breaking it into clusters, you find you want it a bit crunchier, spread it back on the pan and bake it for about 5 more minutes. Keep an eye on it because at that point it can dry out fast. Pull it when the edges are lightly golden and let the cooling time finish the job.
If your granola tastes a little dry after baking, drizzle 1 tablespoon of melted coconut oil over it, toss it gently, and let it sit for a few minutes. That can help bring back a little richness without making it greasy.
If you want it a little sweeter after baking, stir in a few extra freeze-dried strawberries or dust a little extra strawberry powder over the finished granola. Both can give it a little boost.
