It’s time. We’ve been testing and testing this granola recipe because of one small problem… me. So it really is a big deal that I’m sharing our strawberry almond homemade granola today. And of course a big thanks to Fisher’s Nuts for sponsoring our favorite recipe.
I made a delicious batch of homemade granola on a total whim one afternoon. It was delicious. We all just loved it. Well, a few weeks later I made another batch that was incredibly similar but not quite there. It really was wonderful, but not as amazing as the first batch. Why didn’t I just write down what I was doing?
That happens to me all too often lately. I love the freedom of just playing around in the kitchen without the stress of a deadline or writing down what I’m doing so I can post about it, but that’s also when my best stuff happens. I’ve become pretty good at remembering what I’ve been doing, but not always.
This strawberry almond homemade granola actually was a real mess the first time. I was out of my normal ingredients so I was just wingin’ it. Throwing in a little of this and that and hoping for a good turnout. We used strawberry craisins (have you seen those?! Love them. I buy ours at Winco) which give a lighter and quite lovely flavor, and a little brown sugar and honey for sweetness.
It’s easy and we follow the Vintage Mixer’s tip from when we were at the Deer Valley retreat, no mixing the granola until it’s totally cool. I love those nuggets of granola versus just the flakes of oats.
How Long Will Granola Keep?
Granola has a long shelf life.
When stored properly, it will keep for 6 to 8 months.
Granola should be stored in an airtight container at room temperature.
Granola can also be frozen for a longer storage period.
Strawberry Almond Homemade Granola
Strawberry Almond Homemade Granola
Ingredients
- 1/2 Cup Coconut Oil
- 1/2 Cup Real Maple Syrup
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Honey
- 1 Tablespoon Vanilla
- 3 1/2 Cups Rolled Oats, not quick
- 1 teaspoon Salt
- 1 1/2 teaspoons Cinnamon
- 1 Cup Almonds, sliced
- 1/4 Cup Pepitas
- 1 Egg White, whisked until foamy
- 1 Cup Strawberry Craisins
Instructions
- Heat the oven to 325.
- Prepare a 9x13" pan with parchment paper.
- In a saucepan over medium heat, add the coconut oil, maple syrup, brown sugar, and honey.1/2 Cup Coconut Oil, 1/2 Cup Real Maple Syrup, 2 Tablespoons Brown Sugar, 1 Tablespoon Honey
- Cook until everything is combined, stirring occasionally.
- Remove from heat and stir in the vanilla.1 Tablespoon Vanilla
- In a very large bowl, stir together the oats, salt, cinnamon, almonds and pepitas.3 1/2 Cups Rolled Oats, 1 teaspoon Salt, 1 1/2 teaspoons Cinnamon, 1 Cup Almonds, 1/4 Cup Pepitas
- Pour the hot syrup over the granola and stir to combine.
- Add the egg white and fold in.1 Egg White
- Spread the granola over the parchment lined baking pan and bake for 35-45 minutes or until golden.
- Remove from the oven and allow to cool completely.
- Once completely cooled, break the granola up and toss with the craisins.1 Cup Strawberry Craisins
- Place into mason jars for storage.
Notes
Nutrition
Recommended Products
Jill
What should I use instead of egg white? I can’t eat eggs. Thank you!
Sweet Basil
Hi Jill! It can technically be left out. It just helps the granola be a little crunchier and binds it a little better.
Vesna
This granola is outrageously delicious! My entire family is raving about it. Thank you!
Sweet Basil
We looooooove this stuff!! Thanks for the feedback!
Grace O’Flynn
Hi Carrian – We love granola and have our favorite home made version, but I’m always looking to change up the ingredients I use. Your recipe for Strawberry Almond Granola looks amazing! In fact, I have a batch in the oven right now! In all my years of making granola I have never added egg white. Can you explain the purpose of the egg white. Thanks, Grace
Sweet Basil
Hello Grace! The egg white helps the granola bind together so there are little clumps. Let us know how you like it!!
Megan
this recipe is the bees knees!! Seriously. I make it twice a month (because one batch makes so much which I LOVE!). My jar is NEVER empty! I’d never used pepitas before and now that I’ve tried them, I know they are delicious! Like a cross between a pumpkin and a sunflower seed. Perfection. I also use olive oil because that’s what I have on hand and it’s great. I was worried it would transfer an olive oil flavor into the granola but it doesn’t. Thanks so much for finally, the perfect granola!
Sweet Basil
Thanks Megan!! I’ve never made an olive oil version but we have a constant supply as it’s what we cook with so when I make it tomorrow (we also make it twice a month!!) I’ll give your way a try!
Donna
Do you have a ‘carb’ or ‘fat’ count? Please?
Heather @ Shards of Lavender
I love making homemade granola and the flavors in your recipe really sound perfect! Love the bright colors of the pepitas and strawberry craisins:)
Sweet Basil
Thanks Heather!
Liz @ Floating Kitchen
Love making homemade granola. Glad you were able to re-create this!
Sweet Basil
thanks Liz!
Kristine @ Kristine’s Kitchen
Homemade granola is one of my very favorite things! I’ll have to try this one, and those strawberry craisins!
Valerie
I love making granola, I can’t wait to try this one with strawberry craisins.