Strawberry Almond Granola

Instructions

1. 1

   Preheat your oven to 325°F and line a large baking sheet with parchment paper. A half-sheet pan (about 17 1/4″ x 12 1/4″ x 1″) works well for this recipe.

2. 2

   In a large mixing bowl, combine the rolled oats, chopped raw almonds, and shredded coconut. Stir until evenly mixed and set aside.

3. 3

   In a medium saucepan, add the unsalted almond butter, Kosterina Original Extra Virgin Olive Oil, honey (or maple syrup), vanilla extract or vanilla bean paste, and Cornish Sea Salt Flakes. Set the pan over medium heat and stir constantly until the mixture becomes smooth and starts to bubble gently. It should be warm and pourable, not hot.

4. 4

   Pour the warm syrup mixture over the dry oat mixture. Using a flexible spatula, stir until all the dry ingredients are evenly coated and well mixed.

5. 5

   Spread the granola onto the prepared baking sheet in an even layer about 1/4" thick. Bake for 20–25 minutes, stirring gently halfway through at around the 12-minute mark. After stirring, press the granola back into a flat, compact layer to encourage cluster formation. The granola is done when it's lightly golden and aromatic. Remove it from the oven and let it cool completely on the baking sheet—this takes about 45–60 minutes.

6. 6

   Once the granola has cooled to room temperature, break it into clusters using your hands or a spoon. Sprinkle the freeze-dried strawberries over the granola and mix to combine. Be sure to include the strawberry dust at the bottom of the bag—it adds a concentrated fruity flavor and coats the clusters beautifully.

7. 7

   Transfer the granola to an airtight glass container and store it in a cool, dry pantry for up to 1 week—though it likely won’t last that long! This granola pairs perfectly with coconut yogurt or your favorite milk for a delicious breakfast or snack.