Sweetened with strawberry honey, this Strawberry Almond Granola is a delightful summer treat!
I’ll probably weep when I go to the farmers market this week only to find that there are only a few pints of strawberries left (if any – snifflesniffle) but I’m sure I’ll get over it when I find pint after pint of raspberries! and blackberries! and blueberries! Oh my!!! Get ready for berry everything 2.0 my friends.
But you know what never goes out of season? GRANOLA. Thank goodness for that!
I’ve mentioned my granola addiction before (seriously, we’re just short of “take Leah to granola rehab” status) but we are on a whooooole new level of addiction after I decided that it would be a fun experiment to make granola using my strawberry honey to sweeten things up.
Yes, you read that right: STRAWBERRY HONEY SWEETENED GRANOLA.
I wasn’t kidding when I said I was slathering it on/ adding it to literally everything that came in my path. And I am Oh!So! glad I took the “risk” of adding it to my granola!
The other good news on the seasonal-front? If you hurry up and make another batch of strawberry honey before the local strawberries make their exit (because, if you’re anything like me, you’ve already charged through 2-3 batches and another one is in order) you won’t have to fret about the shortage of local strawberries and strawberry honey thanks to honey’s natural preservative abilities. If you make enough strawberry honey now, you can have strawberry almond granola all. year. long.
SO MUCH HAPPINESS!
Since almonds and strawberries pair so well — seriously, match made in heaven! — I altered my go-to standard granola recipe to be a little more on the almond-heavy side to make this granola extra special and extra fancy. Plus, the health benefits of almonds are innumerable – they’re loaded with antioxidants, can help with blood sugar control and help lower cholesterol, and can even lower risk of weight gain – so obviously I’ll take any opportunity to up my almond consumption!
While this granola is almond heavy, it’s not almond-only. Truth is, originally I was planning on making an almond and oatmeal only base for the granola, but then when I pulled out my nut drawer (yes, I’m that nuts ← see what I did there?!) and took out the slivered, sliced, and whole almonds, the pecans, walnuts, and sunflower seeds were making sad puppy dog eyes at me. I can totally relate to FOMO, so I decided to let them join in on the party as well.
I mean, who am I to say NO to a granola party?
If you have an aversion/allergy/great dislike of any of the other nuts in this recipe, by all means stick to slivered/sliced/chopped almonds — just make sure you have a total of 3 cups of nuts to keep all the ratios in check. Or, if you like your granola a little more oat-heavy (I’m a nut-heavy granola gal) sub out the FOMO nuts for extra oats!
Even though there’s been a lot of talk, and obvious excitement (!!!!) over the strawberry/strawberry honey-ness of this recipe, I must tell you, when you eat the granola alone, it’s not a punch-you-in-the-face strawberry taste. It’s more of a “Ooo! That’s delightfully different. What IS that flavor?” kind of a taste. So, to step up the in-yo-face strawberry factor, I decided that mixing in some freeze-dried strawberries was an absolutely must.
Have you ever had freeze-dried strawberries? SO GOOD. I get mine at Trader Joe’s, but I’m sure they’re available at lots of other places, too. WARNING: don’t start snacking on them before you add them to the granola, or there will be none left for the granola. srsly.
You could also add in some chopped up dried strawberries instead (another love of mine!) but I am totally mesmerized by the bright POP that the freeze dried strawberries give the granola, so I went that route this time.
Once you try this stuff I can guarantee, like the strawberry honey, it will end up on/in everything you eat – yogurt, smoothie bowls, ice cream, mixed with cereal, on your PB&J (because WhyTheHeckNot?) and on and on and on.
Or, just like me, you will find yourself taking handful after handful (after handful) straight to the face.
With no shame.
Get out your strawberry honey, and get your taste buds ready because they are in for a granola parrrrr-tay.
- 11/2 cups certified gluten-free oats
- 1 cup raw slivered almonds
- ½ cup raw whole almonds, coarsely chopped
- ⅓ cup raw sliced almonds
- ⅓ cup chopped raw walnuts
- ⅓ cup chopped raw pecans
- ½ cup sunflower seeds
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup coconut oil
- 3 Tablespoons water
- ½ cup strawberry honey
- ¾ cup freeze-dried strawberries
- Preheat oven to 290 degrees and line a large baking sheet with parchment paper.
- In a large bowl, combine all nuts, certified gluten-free oats, cinnamon and salt, stirring well.
- In a separate, small bowl, melt coconut oil and add water.
- Pour the coconut oil and water over the nut mixture, and mix thoroughly.
- Drizzle honey over nut mixture ⅓ at a time, mixing well after each addition.
- Transfer the granola mixture to the baking sheet and lightly spread into a thin, even layer, being careful not to pack the granola down.
- Bake for 40-50 minutes, or until golden brown.
- Remove from the oven and allow to cool for at least 45 minutes. DO NOT STIR.
- Once the granola is cool, sprinkle the freeze-dried strawberries over the top, and then stir the granola.
- Store in an air-tight container.