Chocolate Strawberry Granola
This granola is a major favorite of my kids. The dried strawberries add a colorful, sweet punch they love. (No colored marshmallows needed!). This recipe is a just-sweet-enough treat to enjoy with the yogurt or the milk of your choice or just as a snack.
I purchase the dried strawberries in the snack section of my grocery but they are also available online. Monk fruit sweetener helps keep the sugar content of this recipe low. It can be purchased at health food stores or online.
Author: Erica Leazenby
Time: 45 minutes
Servings: 16 (1/3cup portions)
Ingredients:
3 cups gluten free old fashioned oats
1 cup pecan pieces
½ cup sliced almonds
½ cup slivered almonds
¼ cup coconut oil, melted
¼ cup liquid monk fruit sweetener
¼ cup maple syrup
2 Tablespoons cocoa powder
1 Tablespoon chia seeds
1 Tablespoon vanilla
1 pinch sea salt
½ ounce freeze-dried strawberries
Optional: 2 Tablespoons dark chocolate chips (70% or higher)
Directions:
Preheat the oven to 325 degrees.
Combine the oats, nuts and seeds in a mixing bowl.
Combine the oil, monk fruit, maple syrup, cocoa powder, vanilla and salt in a large measuring cup or bowl. Mix well. Pour the mixture over the oat mix and stir well so that all the oats are well coated with the liquid.
Spread the mixture onto one large, or two smaller, lined baking sheets in a thin layer. Toast the granola for approximately 40 minutes stirring every 10-15 minutes. Remove the granola from the oven when the mixture is golden in color and evenly browned throughout the mixture.
Sprinkle the granola with the dark chocolate if using and let cool. Once the granola is room temperature sprinkle with the strawberries. Store the granola in an airtight container. The mix will keep for several weeks in the pantry or indefinitely in the freezer.
Looking for other granola flavors? Check out this recipe for The Ultimate Nut Lovers Granola
(This blog post is not sponsored by any manufacturer. However, Relish Health may receive a commission on purchases made through an Amazon link.)