Name: Chocolate Strawberry Granola
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 ½ cups rolled oats; ½ cup raw almonds, chopped; ¼ cup unsweetened cocoa powder; ¼ tsp salt; ¼ cup melted coconut oil; ½ cup maple syrup; 1 tsp vanilla extract; ½ cup mini chocolate chips; 1 cup freeze-dried strawberries

A crunchy, chocolatey granola bursting with rich cocoa flavor and sweet-tart freeze-dried strawberries—this Chocolate Strawberry Granola is a treat I love to enjoy any time of day. Whether it’s for breakfast, a quick snack, or a light dessert, this wholesome and easy-to-make recipe brings the perfect balance of indulgence and nutrition.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ½ cups rolled oats

½ cup raw almonds, chopped

¼ cup unsweetened cocoa powder

½ cup maple syrup

¼ tsp salt

¼ cup melted coconut oil

1 tsp vanilla extract

½ cup mini chocolate chips

1 cup freeze-dried strawberries

Directions

I preheat the oven to 325°F (160°C) and line a large baking sheet with parchment paper.

In a large mixing bowl, I combine the oats, chopped almonds, cocoa powder, and salt.

I pour in the melted coconut oil, maple syrup, and vanilla extract, mixing everything until the oats are completely coated.

Then I spread the mixture evenly on the prepared baking sheet and press it down gently with a spatula to help form larger clusters.

I bake it for 25–30 minutes, stirring halfway through to ensure even baking.

Once out of the oven, I let it cool completely on the pan—it crisps up beautifully as it cools.

After it’s cooled, I stir in the mini chocolate chips and freeze-dried strawberries.

Servings and timing

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 10

Calories per serving: 210 kcal

Variations

When I want to switch things up, I sometimes use freeze-dried raspberries or blueberries instead of strawberries. For extra crunch, I’ve added pumpkin seeds or sunflower seeds. If I’m craving more sweetness, I toss in dried coconut flakes or a handful of chopped dried cherries. To make it nut-free, I swap the almonds for sunflower seeds.

Storage/Reheating

I store this granola in an airtight container at room temperature, where it stays fresh and crunchy for up to two weeks. There’s no need to reheat, but if I want to refresh the crispness, I spread it on a baking sheet and warm it in a 300°F (150°C) oven for about 5 minutes.

FAQs

What kind of oats should I use?

I always use rolled oats for the best texture. Quick oats won’t hold up as well, and steel-cut oats aren’t suitable for this recipe.

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries will add moisture and reduce the granola’s shelf life. I stick to freeze-dried strawberries for a crisp texture and long-lasting storage.

Is this recipe gluten-free?

Yes, as long as I use certified gluten-free oats, the recipe is completely gluten-free.

Can I reduce the amount of sweetener?

Absolutely. I’ve made this with ⅓ cup of maple syrup instead of ½ cup for a less sweet version—it still turns out delicious.

What’s the best way to enjoy this granola?

I love it over yogurt, sprinkled on smoothie bowls, or simply eaten by the handful as a snack.

Conclusion

This Chocolate Strawberry Granola has become a favorite in my kitchen for good reason—it’s crunchy, chocolatey, fruity, and incredibly easy to make. Whether I’m meal prepping for the week or just want something sweet and healthy, this recipe delivers every time.

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