Strawberry Banana Granola

Granola is such a perfect staple to keep on hand because it’s an easy and healthy breakfast option, it’s delicious as a snack, AND it’s fantastic as a crunchy little treat. I am a huge fan of freeze-dried fruit (especially strawberries and bananas!), so when I saw a package of freeze-dried strawberries and bananas at Whole Foods, I knew I needed to make a recipe with them. And here came the granola! It’s super easy to make, keeps for a couple weeks, and is so dang yummy. You’ll definitely want to add this Strawberry Banana Granola to your list of to-try recipes!

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Nutritional benefits of this recipe

• Oats are a prebiotic fiber, which helps feed the beneficial bacteria in our gut. They also have vitamins and minerals such as zinc, magnesium, and B6. I like using sprouted oats because they are higher in protein, lower in starch, and easier to digest.
• Bananas are rich in potassium, magnesium, and vitamin B6.
• Strawberries are rich in polyphenols, antioxidants, and nutrients. They’re hydrating too which is perfect for summer!
• Honey is rich in antioxidants and has antibacterial properties.
• Coconut oil is rich in antioxidants, medium chain triglycerides, and it has anti fungal and antibacterial properties from lauric acid and caprylic acid.
• Almonds provide nourishing fats, plant-based protein, and fiber that support steady energy, balanced blood sugar, and lasting fullness. They’re also rich in vitamin E, magnesium, and manganese, which help support antioxidant protection, muscle function, and overall metabolic health. 

Ingredients for Strawberry Banana Granola

Oats – I like to use sprouted rolled oats.

Almonds – or sub pecans or walnuts, or omit for a nut-free granola.

Honey – for the sweetener, and to make big clusters. You can also use maple syrup, but expect a more crumbly granola since it’s not as thick and sticky as honey. You can also add a couple egg whites to make bigger clusters since it helps the granola stick together even more.

Freeze dried strawberries – I used a combo pack of strawberries and bananas – but you can buy separately as well.

Freeze dried bananas – I used a combo pack of strawberries and bananas – but you can buy separately as well.

Pure vanilla extract

Salt

How to make Strawberry Banana Granola

1. Preheat oven to 320ºF and line a baking sheet with parchment paper.
2. In a large bowl, whisk the honey, melted coconut oil, vanilla extract, and salt together.
3. Add the oats and almonds and mix well.
4. Transfer the mixture to the baking sheet and press it down, keeping it all together but flattening it out into about a 1/4-1/2 inch thick layer, making sure the layer is even and the edges aren’t thinner than the middle. It helps to use a slightly wet spatula as it prevents sticking.
5. Bake for 20-30 minutes until golden brown. It’s normal if the edges are super golden while the middle isn’t, it’ll all still become crunchy after fully cooling down. Remove from the oven, keeping in mind the granola won’t be crunchy yet.
6. Let it cool to room temperature, about 1 hour. It will harden and crisp up during this time, so don’t worry if it’s not crispy yet.
7. After fully cooled and hardened, break it up into clusters.
8. Toss with the freeze-dried strawberries and bananas.
9. Store in an airtight container at room temperature in a dark, cool pantry for up to 2 weeks.
10. Let me know if you made this recipe by leaving a comment and rating!

Modifications and variations

• For nut-free granola – omit the almonds.
• Substitute any other nut in place of the almonds, such as pecans or walnuts. Or you can use pumpkin seeds too, but I recommend decreasing to 1/3 cup since the smaller seeds go further.
• Sub maple syrup in place of honey if you prefer – keep in mind that this will make a more crumbly granola (rather than big clusters) – but you can add 2-3 egg whites to help create bigger clusters if you want!
• Add egg whites to the granola to incorporate some extra protein – and egg whites also create big clusters. Honey already makes big clusters but egg whites help even more.

Other recipes you’ll love

Delicious Banana Granola

Honey Walnut Fig Granola

Blueberry and Roasted Pecan Granola

Verse of the day: “Therefore take up the whole armor of God, that you may be able to withstand in the evil day, and having done all, to stand firm. ¹⁴ Stand therefore, having fastened on the belt of truth, and having put on the breastplate of righteousness, ¹⁵ and, as shoes for your feet, having put on the readiness given by the gospel of peace. ¹⁶ In all circumstances take up the shield of faith, with which you can extinguish all the flaming darts of the evil one; ¹⁷ and take the helmet of salvation, and the sword of the Spirit, which is the word of God, ¹⁸ praying at all times in the Spirit, with all prayer and supplication.” – Ephesians 6:13-18

Strawberry Banana Granola

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This Strawberry Banana Granola is truly a breakfast dream – it’s simple, healthy, easy, and absolutely scrumptious. It also make the perfect snack or treat throughout the day!

• Author: Christine Manes
• Prep Time: 15 minutes
• Cool time: 1 hour
• Cook Time: 25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 6 servings 1x
• Category: Breakfast

Ingredients

Scale 1x2x3x

1/3 cup honey (125g)

1 Tbsp coconut oil melted (14g)

1 tsp pure vanilla extract (6g)

1/4 tsp salt, to taste (1.5g)

1 1/2 cups rolled oats (155g)

1/2 cup almonds (82g), roughly chopped

1 cup (34g / 1.2 oz) freeze-dried strawberries and bananas combo (or 1/2 cup each if separate)

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Instructions

1. Preheat oven to 320ºF and line a baking sheet with parchment paper.
2. In a large bowl, whisk the honey, melted coconut oil, vanilla extract, and salt together.
3. Add the oats and almonds and mix well.
4. Transfer the mixture to the baking sheet and press it down, keeping it all together but flattening it out into about a 1/4-1/2 inch thick layer, making sure the layer is even and the edges aren’t thinner than the middle. It helps to use a slightly wet spatula as it prevents sticking.
5. Bake for 20-30 minutes until golden brown. It’s normal if the edges are super golden while the middle isn’t, it’ll all still become crunchy after fully cooling down. Remove from the oven, keeping in mind the granola won’t be crunchy yet.
6. Let it cool to room temperature, about 1 hour. It will harden and crisp up during this time, so don’t worry if it’s not crispy yet.
7. After fully cooled and hardened, break it up into clusters.
8. Toss with the freeze-dried strawberries and bananas.
9. Store in an airtight container at room temperature in a dark, cool pantry for up to 2 weeks.
10. Let me know if you made this recipe by leaving a comment and rating!

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