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.

Strawberry Crunch Coconut Almond Granola

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

Scale

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

Cook Mode Prevent your screen from going dark

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.