Holy. Moly. We are well into the 90 degree days here in Austin Texas and summer is nipping at our heels. The house is stifling in the days, and even while the mornings are still decently cool, I am over here preparing for the onslaught that is about to befall us with raging 100 degree + days.
As the weather turns warmer, I'm starting to lean towards the cooler and more refreshing bites for breakfast. Cereals. Yogurts. Fruits. My only problem is that all the good granolas out there cost a pretty penny. That's why I've been opting to make my own. Plus, I love being able to make my own unique flavors and there is nothing more Summery to me than strawberries. Here in Texas, the strawberry season starts in Spring and seems to go almost all Summer long. We even have a festival for strawberries here in the summer! What's up Poteet Strawberry Festival!
So with strawberries being the name of the game, I whipped up this gluten-free Strawberry Grain-Free Granola. I used the base of another of my grain-free granola recipes for this one, but I swapped a few things out and added a few more things and BOOM; yummy for the tummy strawberry delight!
One of the first things I did with this granola was to put some sunflower seeds in there. Why? Because sunflowers and strawberries just go together. And the coconut? Well, I debated on that one honestly. I had thought of using oats instead but really wanted to keep this grain-free to the max.
This granola can be used in just about any way that any other granola would be used, so don't be scared to experiment. I like mine best with greek yogurt or even some almond milk on top with a whole load of fresh berries.
TheSkinnyFork.com Warmer weather means cooler breakfasts and this grain-free strawberry granola just screams summer! Quick and easy to make, this granola makes for the perfect way to break-the-fast. Prep Time: 5 Minutes • Cook time: 10 Minutes
Servings: 12 • Serving Size: About 1/4 Cup • Calories: 171 • Fat: 13 g • Saturated Fat: 4 g • Carb: 12 g • Fiber: 3 g • Protein: 5 g • Sugar: 7 g • Sodium: 3 mg
• 1/2 C. Raw Cashews
• 1/2 C. Raw Almonds
• 1/2 C. Large Coconut Flakes
• 1/3 C. Raw Pumpkin Seeds
• 1/3 C. Raw Sunflower Seeds
• 1/4 C. Flax Meal
• 1/4 C. Honey (Or Agave for vegan/vegetarian.)
• 1 Tbsp. Coconut Butter, Melted
• 1 Tbsp. Chia Seeds
• 1/2 Tsp. Vanilla Extract
• 1/2 C. Freeze Dried Strawberries
Directions:
Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper or a silicone baking mat; set aside. In a large bowl, mix together the 1/2 C. cashews, 1/2 C. almonds, 1/2 C. coconut flakes, 1/3 C. pumpkin seeds, 1/3 C. sunflower seeds, 1/4 C. flax, 1/4 C. honey, 1 Tbsp. coconut butter, 1 Tbsp. chia seeds, and 1/2 Tsp. vanilla until well combined and the flax meal coats everything evenly. Transfer the mixture to the prepared baking sheet and spread it out into an even layer. Place the baking sheet into the oven to bake for about 10 minutes or just until the nuts are turning golden brown and smelling fragrant. Once done, remove from the oven and toss with the 1/2 C. dried strawberries. Allow to cool completely. As this stuff cools, it hardens up to create the 'granola' texture. Store in an air-tight container on the counter-top and enjoy!
Step-by-Step Photos:
Nutritional Claims: Low Sodium, Kidney Friendly, Vegetarian, Pescatarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, Kosher
