And ever since I’ve been finding ways to adding these little flavor gems into my recipes. Today’s recipe actually started out just being freeze dried berries added to my Maple Cinnamon Granola. But then I tweaked it just slightly to make the berry flavor really pop with a hint of lemon and almond extract. So even though this recipe isn’t exactly re-inventing the wheel or anything, it’s addictive enough to deserve it’s own little spot here on the blog.
How to make this granola:
Tips:
What to serve this with:
More granola recipes you might enjoy:
This recipe is so bright and fresh tasting for a baked recipe that I can already guarantee it’s going to be a staple on our summer adventuring weekends. I hope you enjoy this one too, and if you do make it, I would love it if you tagged me on Instagram, or left me a comment down below. It always makes my day hearing from you and seeing what you’ve made! 2. Don’t skip the step of letting the granola cool with the oven after it’s turned off. This step is essential to crunchy granola that doesn’t get soggy later when it’s stored. Also just one last note: if you haven’t had freeze dried berries before, be forewarned they’re quite addictive. While I was typing up this recipe, I left my desk to check and see how many ounces were in a package. What ended up happening was me standing in front of the pantry eating a handful of strawberries before heading back to my desk, where I promptly forgot what I was even doing in the first place. Once I figured it out again, I had to head back to the pantry to actually check for the ounces on the package instead of just eating berries! 5 from 14 reviews 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 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.
