Strawberry Coconut Granola
Once you make granola at home, you will genuinely struggle to ever buy it again. The store stuff just doesn’t compare. Homemade granola is crispier, more flavorful, and you can customize it exactly how you like it. This strawberry coconut version is one that I keep coming back to because it is just the right amount of sweet with that tropical coconut note that makes it feel a little special.
I make a big batch on Sunday and it lasts us all week. It’s genuinely one of those small things that makes morning feel more pulled together even when everything else is chaos.
Strawberry Coconut Granola
Ingredients
Method
- Preheat oven to 325 degrees F. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine oats, coconut flakes, sliced almonds, and sunflower seeds.
- In a small bowl, whisk together melted coconut oil, honey, vanilla, cinnamon, and salt.
- Pour the wet mixture over the oats and stir until everything is evenly coated.
- Spread evenly on the prepared baking sheet. Press down slightly to encourage clusters.
- Bake for 20-25 minutes, stirring once halfway through, until golden and fragrant.
- Remove from oven and let cool completely without stirring. This forms the clusters. Once cool, break into pieces and stir in dried strawberries.
- Store in an airtight container at room temperature for up to 2 weeks.
Notes
The Cluster Secret
If you want big satisfying clusters in your granola and you do, there are two things you need to do. First, press the granola down on the sheet pan before it goes into the oven. Packing it slightly tighter helps it stick together as it bakes. Second, and this is the most important part, do not stir it when it comes out of the oven. Just let it cool completely on the pan undisturbed. As it cools the honey and coconut oil create a bond that holds everything together in gorgeous crunchy clusters. The temptation to stir is real but resist it.
Choosing Your Coconut
Unsweetened coconut flakes are what you want here, not the shredded sweetened coconut from the baking aisle. The flakes are bigger and they toast up to this incredible golden, crunchy texture that makes the granola taste almost like a tropical trail mix. You can find unsweetened coconut flakes at most grocery stores in the health food or bulk section, or grab a bag of organic unsweetened coconut flakes online. The difference in taste and texture is significant and worth seeking out.
Serving Ideas
My favorite way to eat this is over a bowl of thick Greek yogurt with a handful of fresh strawberries on top. It also makes a great topping for smoothie bowls or overnight oats. For a quick morning, I’ll just grab a handful straight out of the jar as I’m walking out the door, which is not very elegant but very real. A good large glass storage jar is great for keeping granola on the counter where you can see it and actually remember to eat it.
Swap Ideas
This recipe is very flexible. Swap almonds for pecans or cashews. Use maple syrup instead of honey for a vegan version. Add pumpkin seeds or hemp seeds for extra nutrition. In the fall I’ll swap the dried strawberries for dried cranberries or cherries. You can really make this your own once you have the base formula down. The oats, fat, sweetener, and bake time stay the same. Everything else is yours to play with.
Happy granola making. It’s one of those small kitchen wins that makes you feel like you have your life together. So glad you stopped by. Pam
