Strawberry Coconut Granola

Have you ever had any embarrassing cereal obsessions as a child? Fruity Pebbles was my ultimate cereal indulgence, followed by Lucky Charms and then Frosted Mini-Wheats. When I was in college, I became obsessed with Special K Strawberries.

Do you sense a pattern? As I grew older, my cereal preferences became more and more “old lady.” Today, I make all my cereal instead of buying any – it’s the ultimate grandma move.

I missed strawberry cereal. I was determined to create a delicious version of it at home. Spoiler alert! It’s easy to make and delicious.

This granola is ready in just 8 minutes.

Coconut oil crisps everything up.

Natural sweetness is added by maple syrup and coconut sugar.

Freeze-dried strawberries are the stars of the show!

When drenched in milk, freeze-dried fruit is incredibly tasty. Ugh. You can trust me. I tested it, and the results are conclusive.

This granola is great for on-the-go breakfasts and snacks. This granola is delicious on its own but even better when topped with bananas and drowned in milk. Yum.


  • Gluten-free Rolled Oats, 1 1/2 cups
  • I like to use pecans or almonds, roughly chopped.
  • Use 2 Tbsp Coconut sugar (or substitute organic brown sugar or muscovado sugar for the coconut sugar)
  • Sea salt, one pinch
  • 3 1/2 Tbsp coconut oil, melted
  • 1/4 cup maple syrup (or agave nectar)
  • Half a cup of large flake unsweetened or desiccated Coconut
  • Trader Joe’s brand unsweetened, freeze-dried strawberry 1.2 ounces


  • Preheat oven to 340° F (171 C).
  • In a large bowl, combine oats with nuts, coconut sugar, and salt. Mix well.
  • Add maple syrup and coconut oil to a small pan. Over medium heat, warm for 2 to 3 minutes while whisking constantly until there is no separation.
  • Pour the liquid over the dry ingredients and mix until they are all coated. Spread evenly on a large, bare baking sheet.
  • Bake for 20 minutes. Remove from oven and add Coconut. Stir/toss granola. Turn the pan so that the other end is in the range first (to ensure it bakes evenly), and bake for 5-8 more minutes. Be careful not to burn the Coconut, in particular. When the granola turns a deep golden brown color and is very fragrant, you know it’s ready.
  • Add strawberries after letting the mixture cool. Toss together. You can eat this as is or add bananas and dairy-free milk to it.
  • Keep leftovers sealed in a bag or container for 1-2 weeks at room temperature or up to 1 or more months in the refrigerator.

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