Preview
Sugar-Free Strawberry Granola
5 min
Prep Time20 min
Cook Time25 min
Total TimeCrispy freeze dried strawberries mixed with crunchy oats, almonds, coconut and pistachios, this colorful vegan, gluten-free and sugar-free berry granola is a delight to the palate and the eyes!
Ingredients (8 servings)
MetricImperial
200g rolled oats
40g sliced almonds
40g coconut flakes
40g chopped pistachios
2 tbsp ground flaxseed
5 tbsp water
2 tbsp almond butter
1 tsp vanilla extract
4 tbsp monk fruit erythritol sweetener
-Pinch of salt
20g freeze dried strawberries
- Preheat oven to 350°F / 180°C and line a baking tray with parchment paper.
- In a small mixing bowl, mix together flaxseed and water. Let thicken for 5 minutes.
- In a large mixing bowl, add rolled oats, sliced almonds, pistachios and coconut flakes. Mix until combined.
- Add almond butter, vanilla extract, monkfruit erythritol sweetener and salt to flaxseed mixture. Mix until combined.
- Add wet ingredients to dry ingredients and mix until combined. Transfer to lined baking tray and press down gently to compress the granola a bit.
- Bake for 15 minutes, give it a stir, and bake for another 5-10 minutes or until golden brown. Keep an eye on it in the final few minutes to make sure it doesn’t burn!
- Remove granola from the oven and let cool completely. Break up big chunks and stir in freeze dried strawberries. Store in an airtight container in a cool and dry place in the pantry. Enjoy!
Notes
- Store granola in an airtight container in a cool, dry spot in the pantry for up to 2-3 weeks.
- Make sure your granola is completely cool before mixing in the freeze dried strawberries, otherwise the strawberries will get moist and soggy!
- Feel free to substitute almond butter with another other nut or seed butter. Feel free to substitute monkfruit erythritol sweetener with another granulated sweetener of choice.
- Have this granola with yogurt, in a parfait or sprinkle it on top of a smoothie bowl!
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