Strawberry Almond Granola
This Strawberry Almond Granola, made with fresh sweet strawberries, is packed with crunchy almonds, pure vanilla and sweet maple. It whips up easily and makes an excellent topping for your favorite yogurt, in a bowl with some almond milk or just by the handful. Vegan and Gluten Free.
- 8 ounces hulled and diced strawberries
- 1/4 cup pure maple syrup
- 3 cups old fashioned rolled oats see Notes
- 3/4 cup sliced almonds
- 1/4 cup dark brown sugar or coconut sugar
- 1/8 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 1/4 cup avocado oil or melted coconut oil
In a small bowl, combine the diced strawberries with the maple and allow to sit for about 15 minutes.
Preheat your oven to 300 degrees. Line a large sided baking sheet with parchment.
In a large bowl, combine the oats, almonds, brown sugar, cinnamon and salt. Mix to combine.
Add the vanilla and avocado oil to the strawberry mixture. Stir to combine.
Add the strawberry mixture to the oats. Mix until the oats are well coated. Spread the oats evenly on the prepared baking sheet.
Bake for 1 hour, gently stirring the granola every 15 minutes. Allow to cool completely before storing in a glass jar.
If you are gluten-free, be sure that your oats are labeled gluten-free.
The granola crisps up as it cools on the baking sheet. The strawberries will also get chewier as they cool.