Strawberry Coconut Granola

Strawberry Coconut Granola

Make this pretty Strawberry Coconut Granola to take your Valentine's brunch to a whole new level!  Be sure to use certified gluten free ingredients (ie: oats) if making this for someone who can't tolerate gluten.  If you don't have access to freeze dried strawberries just substitute 1 cup of dried fruit of your choice or top with fresh sliced strawberries before serving.

Course Breakfast
Cuisine American
Keyword Granola
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 cups
Author FraƮche Nutrition


  • 5 cups old fashioned oats (use certified gluten free if needed)
  • 2 cups blanched sliced almonds
  • 1 cup unsweetened shredded coconut
  • 2 cups unsweetened ribbon coconut
  • 1 cup pumpkin seeds
  • 1/2 cup hemp hearts
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 2 cups freeze dried sliced strawberries


  1. Preheat the oven to 325F and line two large baking sheets with parchment paper.

  2. In a large bowl, combine the oats, almonds, coconut, pumpkin seeds, hemp hearts, cinnamon and salt.  Stir to combine. 

  3. In a separate medium bowl, combine the melted coconut oil, maple syrup, vanilla and almond extract.  Stir to combine.  Add the coconut oil mixture to the dry ingredients and stir well to combine. 

  4. Transfer the granola to the prepared baking sheets, dividing it between the two sheets equally.  Spread it out evenly on the baking sheets and bake, stirring occasionally, until it is light golden brown, between 15-20 minutes.  Remove from the oven and set aside to cool completely.

  5. Once cool, add the strawberries. Store at room temperature for up to 2 months in a sealed container.