Granola Kelapa Stroberi
Easy, 30-minute granola infused with coconut, naturally sweetened with maple syrup, and mixed with crunchy freeze-dried strawberries!
Foto: Minimalist Baker — Minimalist BakerBahan-bahan
- 1 1/2 cups gluten-free rolled oats
- 1 3/4 cups raw nuts ((I like pecans and almonds // roughly chopped))
- 2 Tbsp coconut sugar ((or sub organic brown sugar, muscovado, or organic cane sugar))
- 1 pinch sea salt
- 3 1/2 Tbsp coconut oil, melted
- 1/4 cup maple syrup ((or agave nectar))
- 1/2 cup unsweetened large flake or desiccated coconut
- 1.2 ounces unsweetened freeze-dried strawberries ((I like Trader Joe’s brand))
Langkah-langkah
Preheat oven to 340 degrees F (171 C) .
Add oats, nuts, coconut sugar, and salt to a large mixing bowl. Stir to combine.
To a small saucepan, add coconut oil and maple syrup. Warm over medium heat for 2-3 minutes, whisking frequently until the two are totally combined and there is no visible separation.
Immediately pour over the dry ingredients and stir to combine until all oats and nuts are thoroughly coated. Arrange on a bare large baking sheet and spread into an even layer (use more baking sheets, as needed, if increasing batch size).
Bake for 20 minutes. Then remove from oven, add coconut, and stir/toss the granola. Turn the pan around so the other end goes into the oven first (so it bakes evenly) and bake 5-8 minutes more. Watch carefully as to not burn, especially the coconut. You'll know it's done when the granola is deep golden brown and very fragrant.
Let cool completely before adding the strawberries. Toss to combine. Enjoy as a plain snack, or top with bananas and dairy-free milk!
Store leftovers in a sealed bag or container at room temperature for 2-3 weeks or in the freezer for up to 1 month or longer.
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