Grain-Free Strawberry Granola

By
Dana Angelo White, MS, RD, ATC
Dana Angelo White, MS, RD, ATC, is an author, registered dietitian, certified athletic trainer, and owner of Dana White Nutrition, Inc.
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Dana Angelo White, MS, RD, ATC
Medically reviewed by
Medically reviewed by Richard N. 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.
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Richard N. Fogoros, MD
Updated on September 20, 2019
Strawberry Granola
Dana Angelo White
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
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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

  1. Preheat oven to 300F.

  2. Line a baking sheet with parchment paper and set aside.

  3. Place coconut oil in a microwave safe bowl and microwave for about 30 sections, until melted.

  4. In a medium sized bowl mix melted coconut oil, honey, salt, and vanilla and whisk well to combine.

  5. In a food processor combine almonds, pistachios, coconut chips and pumpkin seeds; pulse about 10 times to roughly chop.

  6. Pour contents of food processor into bowl with honey mixture and then toss to coat.

  7. Transfer mixture to prepared baking sheet and spread in an even layer.

  8. 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.

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