Chocolate Strawberry Granola

Chocolatey granola, with tart bursts of freeze-dried strawberry pieces. Make it even more indulgent by adding dark chocolate chips. This recipe is gluten-free and vegan friendly.

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HOMEMADE

I love making Granola from scratch, but occasionally when we go on a trip I would buy a box of Granola. Either a Nutty Granola or a Chocolate Cherry or Chocolate Lime Granola. Those are our go-to treats. For our last trip we decided on a sour cherry and chocolate granola, made with freeze dried cherries. Delicious with almond milk and a handful of fresh berries.

During our stay we found a local store that sold everything and anything locally made. I found a shelf full of local freeze dried berries, so naturally I could not leave without buying a bag. In fact I bought two, one with strawberry pieces and one with raspberries.

Hello homemade Strawberry Chocolate Granola....

The little surprise bursts of the tart strawberry pieces is so good!

YOU WILL NEED

• Rolled oats, Gluten-free certified if needed

• Cacao powder

• Coconut oil, preferably cold-pressed and organic

• Maple Syrup or honey

• Sunflower seeds

• Pumpkin seeds

• Flaxseeds (Linseeds)

• Nuts of choice (hazelnuts, almonds, brazil nuts, pecan nuts)

• Freeze dried strawberries

SERVING SUGGESTIONS

With Almond milk and fresh berries

Plant-based yoghurt and banana slices.

Sprinkle over your overnight oats

MORE CHOCOLATE

No actually chocolate is used in this recipes. but if you want to make this even more indulgent you can always add a few chocolate chips to the granola once it has completely cooled.

MEAL PREP

I suggest making a batch on your meal prep days so you have an easy, healthy breakfast ready for the week.

HOW TO STORE

Once the granola is cooled store it in an airtight container. It should keep up to 2 weeks.

OTHER GRANOLA RECIPES TO TRY

Macadamia Granola

Samoa Cookie Granola

Chocolate Almond Granola

Banana Bread Granola

CHOCOLATE STRAWBERRY GRANOLA

Chocolatey granola, with tart bursts of freeze-dried strawberry pieces.

Serves: 6 - 8

Time: 45 minutes

INGREDIENTS

• 2 cups old-fashioned rolled oats, preferably organic

• 2 tbsp cacao powder (about 30g)

• 4 tbsp coconut oil

• 4 - 5 tbsp maple syrup

• pinch of sea salt

• 1/2 cup nuts of choice, roughly chopped

• 1/8 cup sunflower seeds

• 1/8 cup pumpkin seeds

• 1/4 cup freeze dried strawberries

• 2 tbsp linseeds (flaxseeds)

INSTRUCTIONS

Preheat the oven to 180C (160C fan) and prepare a baking tray.

In a small saucepan melt the coconut oil (if solid) on low.

Remove from the heat and add the cacao powder, maple syrup and sea salt. Give a good mix to dissolve the cacao powder.

Pour the liquid mixture over the rolled oats, seeds and nuts and mix with a spoon until all evenly coated. It will seem at first as if the liquid mixture is not enough, but it will coat the oats as you continue mixing.

Taste and adjust as needed. Add more maple syrup if more sweetness is needed.

Transfer the granola mixture onto a baking tray and spread out evenly. Press down slightly.

Bake in the oven for 25 - 35 minutes.* (*Ovens may vary, so I recommend checking every 5 minutes after the first 15 minutes to make sure it's not burning).

Remove from the oven and let cool completely before sprinkling with the freeze-dried strawberries.

Store in an airtight container.