From minimalistbaker.com

Strawberry Coconut Granola

8 servings · 5 min prep · 25 min cook

Ingredients

Ingredients

• 1 1/2 cups gluten-free rolled oats
• 1 3/4 cups raw nuts, roughly chopped
• 2 Tbsp coconut sugar
• 1 pinch sea salt
• 3 1/2 Tbsp coconut oil, melted
• 1/4 cup maple syrup
• 1/2 cup unsweetened large flake or desiccated coconut
• 1.2 ounces unsweetened freeze-dried strawberries

Steps

1. Preheat oven to 340 degrees F (171 C).
2. Add 1 ½ cups oats, 1 ¾ cups nuts, 2 Tbsp coconut sugar, and 1 pinch salt to a large mixing bowl. Stir to combine.
3. To a small saucepan, add 3 ½ Tbsp coconut oil and ¼ cup maple syrup. Warm over medium heat for 2-3 minutes, whisking frequently until the two are totally combined and there is no visible separation.

   2-3 min

4. Immediately pour over the dry ingredients and stir to combine until all oats and 1 ¾ cups nuts are thoroughly coated. Arrange on a bare large baking sheet and spread into an even layer (use more baking sheets, as needed, if increasing batch size).
5. Bake for 20 minutes. Then remove from oven, add ½ cup coconut, and stir/toss the granola. Turn the pan around so the other end goes into the oven first (so it bakes evenly) and bake 5-8 minutes more. Watch carefully as to not burn, especially the coconut. You'll know it's done when the granola is deep golden brown and very fragrant.

   25-28 min total

6. Let cool completely before adding 1.2 ounces strawberries. Toss to combine. Enjoy as a plain snack, or top with bananas and dairy-free milk!
7. Store leftovers in a sealed bag or container at room temperature for 2-3 weeks or in the freezer for up to 1 month or longer.

Nutrition

Per serving

kcal

348

protein

6 g

carbs

29 g

fat

25 g

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