Chocolate Strawberry Granola

• Vegan
• Gluten free

• Produce

  • 1 cup Strawberries, freeze-dried

• Breakfast Foods

  • 4 cups Rolled oats, gluten free

• Condiments

  • 1/2 cup Maple syrup

• Baking & Spices

  • 3 tbsp Cocoa powder
  • 1/2 cup Dark chocolate chips
  • 1/2 tsp Kosher salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Almonds

Found on bakerita.com

Ingredients

• 4 cups gluten-free rolled oats
• 1 cup sliced almonds
• 3 tablespoons coconut oil, melted
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• 3 tablespoons cocoa powder
• ½ teaspoon kosher salt
• ½ cup dark chocolate chips*
• 1 cup freeze dried strawberries

Directions

• Preheat the oven to 300ºF. Line a baking sheet with parchment paper.
• In a large bowl, combine the rolled oats and sliced almonds. In a measuring cup, whisk together the coconut oil, maple syrup, vanilla extract, cocoa powder, and kosher salt. Pour over the granola mixture and stir until all of the dry ingredients are coated. Spread the granola in an even layer on a parchment-lined baking sheet and press down with a spatula or your hands.
• Bake for 30 to 40 minutes, rotating the pan halfway through to help the granola bake evenly. When it is browned and feels dry to the touch, remove from the oven and sprinkle with chocolate chips. Let sit for about 2 minutes until chocolate chips have melted, and stir in the chocolate chips to coat the granola (your hands are the best tool to get all the granola covered). Add in the freeze dried strawberries and stir to combine. Let the granola cool completely.
• Store at room temperature in an airtight container.