Strawberry Almond Granola (Vegan)
This Strawberry Almond Granola is better than shop bought granola and is so nostalgic of our favourite berry crisp granola. It’s packed with good for you ingredient and is naturally lower in sugar, high in fibre and plant-based.
I love making granola and go through phases of what my favourite flavours are. My current obsession is this berry nutty mix that uses lots of wholesome ingredients like oats and chia seeds with almond butter and olive oil for the crunch. It’s sweetened with maple syrup and is loaded with skin healthy almonds and vibrant freeze-dried strawberries which turn the milk so pink if you enjoy a bowl for breakfast. I also love this on top of oats, with yoghurt and fruit or by the jarful.
Why will I love this granola?
This granola is amazing:
- Crunchy, crispy and golden
- Nutty and packed with berries
- Full of health-full ingredients
- High in fibre and a natural source of protein
- Naturally plant-based, egg-free and dairy-free
- Gluten-free
- Great for breakfast or snacks
- Delicious with dairy-free milk or yoghurt and fruit
- Takes less than 30 minutes to make
- Much cheaper than shop-bought
- Lower in sugar than supermarket granola
- Contains no additives or preservatives
- Tastes like your favourite strawberry crisp cereal
- Comes together in one bowl
- Easy to make
- Great all year round
- Lasts 2 weeks in a sealed container
- The whole family will love it
If you already love the sound of this granola, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
Ingredients:
- Rolled oats: the base for all good granola recipes. Make sure they are gluten-free certified, where needed.
- Raw almonds: chop these up for crunch in the granola. Make sure they’re unsalted and raw.
- Desiccated coconut: without tasting like coconut, this adds a delicious creaminess and texture to the mix.
- Chia seeds: for adding omega fatty acids and some extra texture.
- Runny smooth almond butter: make sure it’s runny and smooth and 100% almonds (or with only salt as the added ingredient) to make it nutty and rich.
- Light olive oil: this is great for adding a rich “buttery” flavour to the granola. You can use coconut oil, if you prefer.
- Maple syrup: this adds the sweetness and crunch. You can also use agave syrup.
- Vanilla extract: for the subtle vanilla flavour.
- Salt: for flavour.
- Freeze-dried strawberries: these are so pretty and pink and have an intense strawberry flavour. You can buy these online or on health-food stores.
Is this gluten-free and nut-free?
This is naturally gluten-free as long as you use gluten-free certified oats. This recipe is not nut-free but you can swap the almonds for pumpkin and/or sunflower seeds and swap the almond butter for sunflower seed butter to make it nut-free.
How do I make this?
This is ready to go in a few steps:
- Chop and stir all of the dry ingredients: until combined.
- Warm together the wet ingredients: until smooth.
- Combine the wet and dry: to make a sticky mix.
- Spread onto a lined tray and bake: for 20-25 minutes until golden and crispy.
- Allow to cool fully and sprinkle over the freeze-dried strawberries: and break up with a spoon.
- Enjoy straight away: or store in a jar.
How long will it last?
This granola will keep for 1-2 weeks in a sealed container at room temperature.
What else can I make?
For more breakfast ideas:
- Strawberry and Walnut Baked Oats
- Lemon and Blueberry Chia Baked Oats
- Strawberry Matcha Latte Overnight Oats
- Pumpkin Spice Granola
- Peanut Butter Protein Granola Clusters
Strawberry Almond Granola (Vegan)
This Strawberry Almond Granola is better than shop bought granola and is so nostalgic of our favourite berry crisp granola. It’s packed with good for you ingredient and is naturally lower in sugar, high in fibre and plant-based.
Ingredients
- 200g rolled oats
- 100g raw almonds, chopped
- 50g desiccated coconut
- 2 tbsp chia seeds
- 60g runny smooth almond butter
- 60ml light olive oil
- 50ml maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- 25g freeze-dried strawberry slices
Instructions
- Preheat the oven to 140Fan/160ºC and line a large baking tray with parchment paper.
- Into a large mixing bowl, stir the oats, almonds, coconut and chia seeds.
- In a small saucepan, add the almond butter, olive oil, syrup and vanilla and gently heat on the hob, until just warmed through. Stir the mix until smooth and combined.
- Pour the almond butter mix into the oats and add a pinch of salt. Stir well to fully coat the oats.
- Spread the granola mix onto the baking tray and press down firmly into a thin layer
- Bake for 20-25 minutes, turning the tray around halfway through, to ensure an even bake. The granola will be golden brown on top when it is ready.
- Remove the granola from the oven and allow to cool fully (about 1-2 hours). Pour over the freeze-dried strawberries and use a spoon to break up the granola into clusters while also stirring in the strawberries.
- Enjoy straight away or keep in a sealed container for 1-2 weeks.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Strawberry Almond Granola so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With granola love x
p.s. this recipe was first made with Natures Heart Chia Seeds but this blog post is not sponsored and all opinions are my own.
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