Recipes Health Conditions Celiac Disease Grain-Free Strawberry Granola By Dana Angelo White, MS, RD, ATC facebook twitter linkedin instagram Dana Angelo White, MS, RD, ATC, is an author, registered dietitian, certified athletic trainer, and owner of Dana White Nutrition, Inc. Learn about our editorial process Dana Angelo White, MS, RD, ATC Medically reviewed by Medically reviewed by Richard Fogoros, MD on August 09, 2017 Richard N. Fogoros, MD, is a retired professor of medicine and board-certified internal medicine physician and cardiologist. He is Verywell's Senior Medical Advisor. Learn about our Review Board Richard Fogoros, MD Updated on September 20, 2019 Print Dana Angelo White (3 ratings) Total Time: 35 min Prep Time: 15 min Cook Time: 20 min Servings: 24 (1/4 cup each) Nutrition Highlights (per serving) 175 calories 14g fat 9g carbs 6g protein Show Nutrition Label Hide Nutrition Label Nutrition Facts Servings: 24 (1/4 cup each) Amount per serving Calories 175 % Daily Value* Total Fat 14g 18% Saturated Fat 5g 25% Cholesterol 0mg 0% Sodium 74mg 3% Total Carbohydrate 9g 3% Dietary Fiber 2g 7% Total Sugars 4g Includes 3g Added Sugars 6% Protein 6g Vitamin D 0mcg 0% Calcium 28mg 2% Iron 1mg 6% Potassium 195mg 4% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. Whether you’re following a lower carb lifestyle or simply in need of a celiac disease friendly snack, this grain-free granola is easy to make and downright addictive. Granola without grains can easily be confused as glorified trail mix—unless you know the secret. The trick to perfectly crunchy clusters is chopping the ingredients in a good processor for a few short pulses before a quick toast in the oven. Ingredients 2 tablespoons coconut oil ¼ cup honey ½ teaspoon coarse sea salt 1 teaspoon vanilla extract 1 cup raw almonds 1 cup raw shelled pistachios 1 cup unsweetened coconut chips 1 cup shelled pumpkin seeds 1 cup freeze dried strawberries Preparation Preheat oven to 300F. Line a baking sheet with parchment paper and set aside. Place coconut oil in a microwave safe bowl and microwave for about 30 sections, until melted. In a medium sized bowl mix melted coconut oil, honey, salt, and vanilla and whisk well to combine. In a food processor combine almonds, pistachios, coconut chips and pumpkin seeds; pulse about 10 times to roughly chop. Pour contents of food processor into bowl with honey mixture and then toss to coat. Transfer mixture to prepared baking sheet and spread in an even layer. Bake, stirring occasionally, until golden brown (15 to 20 minutes). Remove from oven. Once completely cool, mix in strawberries. Store in an airtight container for up to two weeks. Ingredient Variations and Substitutions For an extra boost of flavor add half a teaspoon of ground cardamom, turmeric, or cinnamon to the honey mixture. You can also experiment with the colors and flavors of various types of freeze dried fruit. Cooking and Serving Tips Keep an eye on the granola towards the end of cooking to be sure the edges don’t burn; proper mixing periodically during baking will also help prevent this from happening. Be sure that the mixture is completely cool before adding the freeze dried fruit, otherwise it can get soggy. For easier honey pouring, coat your measuring container with a single spray of oil (or grease it with just a drop of oil) before adding the honey. It'll help the honey slide right out into the bowl. Rate this Recipe You've already rated this recipe. Thanks for your rating! Was this page helpful? Thanks for your feedback! Get simple, delicious recipes to help you eat well without feeling deprived. Sign Up You're in! Thank you, {{form.email}}, for signing up. There was an error. Please try again. What are your concerns? Other Inaccurate Hard to Understand Submit