Strawberries & Cream Granola With Toasted Almonds
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Strawberries & Cream Granola With Toasted Almonds
I love this fun and functional gift idea! It’s soo much easier than it looks. This is the perfect cute little holiday gift! It makes me feel like I just went by a farmers market.
I also love this homemade granola because of all the fun mix ins you can add. Add chocolate chips, dried blueberries, little anything you love!
Summary
Sweet, crunchy, and filled with strawberries, toasted almonds, and little bites of chocolate, this homemade granola tastes like strawberries and cream in breakfast form. Honey adds just the right amount of sweetness while freeze dried strawberries keep it bright and fruity. Serve it over yogurt with fresh berries, pour it into a bowl with milk, or snack on it straight from the jar.
Prep: 10 minutes
Bake: 25 to 30 minutes
Total: About 40 minutes
Makes: About 6 cups
Ingredients
3 cups (270 g) old fashioned rolled oats
1 cup (90 g) sliced almonds
½ teaspoon kosher salt
½ teaspoon ground cinnamon
½ cup (170 g) honey
2 teaspoons vanilla extract
½ teaspoon almond extract, optional
1 cup (25 to 30 g) freeze dried strawberries, lightly crushed
½ cup (85 g) mini chocolate chips
Instructions
Preheat the oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper.
In a large bowl, combine the old fashioned rolled oats, sliced almonds, kosher salt, and cinnamon.
Add the honey and vanilla extract, along with the almond extract if using. If your honey is very thick, warm it for a few seconds first so it is easier to mix.
Stir until the oats and almonds are evenly coated in the honey mixture.
Spread the granola in an even layer over the prepared baking sheet.
Bake for 12 to 15 minutes, then remove the pan from the oven. Use a spatula to gently turn and redistribute the granola, making sure to move the sliced almonds around so they toast evenly without burning.
Return the pan to the oven and bake for another 10 to 15 minutes, until the oats are golden and the almonds are lightly toasted. Keep a close eye on the granola during the last few minutes since the almonds can brown quickly.
Remove from the oven and let the granola cool completely on the baking sheet. It may still feel slightly soft when it first comes out of the oven, but it will become crisp and crunchy as it cools.
Once completely cool, gently fold in the freeze dried strawberries and mini chocolate chips.
Transfer to an airtight container and store at room temperature for up to 2 weeks.
Madeline's Tip
I like to take the granola out once during baking and gently turn everything with a spatula. This helps the oats toast evenly and, most importantly, keeps those sliced almonds from burning.
Wait until the granola is completely cool before adding the freeze dried strawberries and mini chocolate chips. This keeps the strawberries crisp and the chocolate intact instead of melting into the warm granola.
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A Recipe by Madeline May
Strawberries & Cream Granola With Toasted Almonds
Ingredients
Granola
Instructions
- Prepare the ovenPreheat the oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper.
- Combine the dry ingredientsIn a large bowl, combine the old fashioned rolled oats, sliced almonds, kosher salt, and cinnamon.
- Add the honeyAdd the honey and vanilla extract, along with the almond extract if using. If your honey is very thick, warm it for a few seconds first so it is easier to mix.
- Coat the oatsStir until the oats and almonds are evenly coated in the honey mixture. Spread the granola in an even layer over the prepared baking sheet.
- Bake and turnBake for 12 to 15 minutes, then remove the pan from the oven. Use a spatula to gently turn and redistribute the granola, making sure to move the sliced almonds around so they toast evenly without burning.
- Finish bakingReturn the pan to the oven and bake for another 10 to 15 minutes, until the oats are golden and the almonds are lightly toasted. Keep a close eye on the granola during the last few minutes since the almonds can brown quickly.
- CoolRemove from the oven and let the granola cool completely on the baking sheet. It may still feel slightly soft when it first comes out of the oven, but it will become crisp and crunchy as it cools.
- Add the strawberries and chocolateOnce completely cool, gently fold in the freeze dried strawberries and mini chocolate chips.
Storage
Transfer the completely cooled granola to an airtight container and store at room temperature for up to 2 weeks.
Serving
Serve over yogurt with fresh berries, enjoy it with milk, or snack on it straight from the jar.
Madeline’s Tip
I like to take the granola out once during baking and gently turn everything with a spatula. This helps the oats toast evenly and, most importantly, keeps the sliced almonds from burning. Wait until the granola is completely cool before adding the freeze dried strawberries and mini chocolate chips so the strawberries stay crisp and the chocolate does not melt.
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