Description
A crunchy, chocolatey granola bursting with rich cocoa flavor and sweet-tart freeze-dried strawberries. Perfect for breakfast, snacking, or a light dessert, this vegan and gluten-free granola balances indulgence and nutrition.
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
Instructions
- Preheat the oven to 325°F (160°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, chopped almonds, cocoa powder, and salt.
- Pour in the melted coconut oil, maple syrup, and vanilla extract. Mix until the oats are fully coated.
- Spread the mixture evenly on the prepared baking sheet and press down gently with a spatula.
- Bake for 25–30 minutes, stirring halfway through for even baking.
- Let the granola cool completely on the pan—it will crisp up as it cools.
- Once cooled, stir in the mini chocolate chips and freeze-dried strawberries.
Notes
Use certified gluten-free oats if needed.
For variations, try freeze-dried raspberries, blueberries, or add pumpkin seeds, sunflower seeds, or dried cherries.
To make it nut-free, replace almonds with sunflower seeds.
Store in an airtight container at room temperature for up to 2 weeks.
To refresh the granola, warm in a 300°F (150°C) oven for 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 210
- Sugar: 10g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
