This recipe for Strawberries & Cream Granola is a fresh take on granola. Strawberries, coconut flakes, and almonds are added to a host of healthy ingredients including oats and flax. Sweetened with natural honey and hints of creamy white chocolate, this granola is sure to satisfy the whole family. It’s perfectly sweet, crunchy, and healthy.
With spring in full bloom, our family is using strawberries in all sorts of ways. We’ve made Simple Strawberry Sauce for pancakes and waffles, and No-Churn Strawberry Shortcake Ice Cream for warm evenings. Next up was creating a granola that wasn’t too heavy, and full of bright and creamy strawberry flavour.
We’ve done just that! Our Strawberries & Cream granola uses freeze-dried strawberries to create shelf-stable granola that is bursting with strawberry flavour. The creaminess is added by sprinkling chunks of white chocolate on the slightly-cooled granola to help bind it all together. Slivered almonds and coconut flakes add a satisfying crunch without overpowering the strawberry flavour, while honey sweetens the granola to perfection.
How to use Strawberries & Cream Granola
This granola can be used in all sorts of ways
- use it as a quick snack straight from the jar
- add a little milk for a quick and easy breakfast
- add into the topping for a strawberry crisp recipe
- sprinkle on plain or vanilla yogurt and add some fresh strawberries for a quick and easy yogurt parfait
- crumble onto strawberry muffin batter to add a little crunchy topping to your muffins
How to make Strawberries & Cream Granola
In a bowl, stir together oats, flax, hemp hearts, slivered almonds, and coconut flakes.
In a separate bowl, stir together wet ingredients.
Pour wet ingredients over dry ingredients, and stir until well-combined.
Spread granola onto rimmed baking sheet. Bake at 325 for 20-25 minutes, stirring halfway. Watch carefully to ensure granola doesn’t burn!
Remove granola from oven. Allow to cool for 5-10 minutes. Sprinkle with strawberry pieces and white chocolate. Cool completely before gently mixing.
Store granola in an airtight container for up to two weeks.
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Variations
The strawberries in this granola can be swapped out with other berries such as freeze-dried raspberries or dried blueberries. You can also play around with different sweeteners such as maple syrup in place of the honey. The white chocolate can be removed completely or switched out for dark chocolate. The possibilities are endless!
If you try this recipe and love it, I would appreciate it if you could come back, comment on the post, and give it 5 stars!
Strawberries & Cream Granola
Ingredients
- 3 cups rolled oats
- ¼ cup ground flax seeds
- ¼ cup hemp hearts
- ½ cup unsweetened coconut flakes
- ⅓ cup raw or blanched slivered almonds
- ¼ cup butter, melted
- 6 tbsp honey
- ¾ tsp salt
- 2 tbsp water
- 2 tsp pure vanilla extract
- 1¼ cups freeze-dried strawberries, broken into pieces
- ½ cup chopped white chocolate or white chocolate chips
Instructions
- Preheat oven to 350° F.
- Combine oats, hemp hearts, ground flax, almonds, and coconut in a large bowl.
- In separate bowl, mix together melted butter, honey, water, vanilla, and salt.
- Stir wet ingredients into dry. Spread in a thin layer on a baking sheet (use two baking sheets if needed).
- Bake for 18 – 20 minutes, stirring after 10 minutes. Granola should be golden brown but not burned (stay with it!). Allow to cool for 5-10 minutes.
- Sprinkle freeze-dried strawberries and white chocolate over granola. Allow granola to cool completely before gently mixing.
- Store in an airtight container for up to two weeks.
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