This granola is loaded with strawberry flavor with a hint of cinnamon, perfect summery flavors any time of the year!
3 cups big flake coconut, unsweetened
1 cup shredded coconut, unsweetened
2 cups cashew halves
1 cup pumpkin seeds
1 1/2 Teaspoons ground cinnamon
1 Teaspoon sea salt
1 Tablespoon lemon zest, grated with a microplane
1/2 cup maple syrup, I used Grade A amber
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon vanilla extract
2 Tablespoons avocado oil
1/2 Teaspoon almond extract
1 package – 1.2 ounces freeze dried strawberries
Preheat the oven to 300ºF and line a baking sheet with parchment paper.
In a medium sized bowl, mix together both types of coconut, cashews, pumpkin seeds, cinnamon, sea salt, and lemon zest until well combined.
Add the maple syrup, lemon juice, vanilla extract, avocado oil, and almond extract. Mix again to completely combine.
Spread the granola in an even layer and bake for 20 minutes, stirring once at the halfway point. When the baking time is done, turn off the oven. Then stir the granola thoroughly with the oven door open to let out some of the heat, and leave it in the oven to cool down and get crispy for at least 2 hours. I usually make this at night when I’m already making dinner, and then just leave it to cool down in the oven overnight where it’s ready for the next morning.
After the 2 hours has passed, completely cool the granola on a wire cooling rack until it’s room temperature. Then stir in the freeze dried strawberries, and store it in an airtight container. For the best freshness, use the granola within 2-3 weeks.