Strawberry Granola with Pumpkin Seeds and Coconut
Inspired by techniques from NYT Cooking.
A strawberry granola with pumpkin seeds and toasted almonds, finished with freeze-dried strawberry pieces that add tartness and natural sweetness, lovely with yoghurt.
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Method
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Equipment
- large rimmed baking tray (about 33 x 46 cm)
- baking paper
- large bowl
- whisk
- rubber spatula
- wire rack
- airtight container
- small saucepan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 292 kcal |
| Protein | 7.3 g |
| Carbohydrate | 28.5 g |
| of which sugars | 11.5 g |
| of which free sugars | 9.6 g |
| Fat | 17.8 g |
| of which saturates | 8 g |
| Fibre | 4.9 g |
| Salt | 0.3 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 10 servings
Granola
- 200 g rolled oats (not instant)
- 100 g almonds (or hazelnuts or cashews), roughly chopped
- 40 g unsweetened coconut chips (optional)
- 70 g pumpkin seeds
Syrup
- 70 g runny honey
- 40 g light brown sugar
- 60 ml coconut or olive oil
- 1 pinch chilli flakes (optional)
- 3 g fine sea salt or table salt about ½ tsp
Stir in after baking
- 20 g freeze-dried strawberries
- 1
Heat. Get the oven going at 150 °C (130 °C fan); put a sheet of baking paper on a large rimmed baking tray.
- 2
Mix. In a large bowl, combine 200 g rolled oats, 100 g almonds (or hazelnuts or cashews) roughly chopped, 40 g unsweetened coconut chips (optional) and 70 g pumpkin seeds.
- 3
Warm. Warm 70 g runny honey, 40 g light brown sugar, 60 ml coconut (or olive) oil, a pinch of chilli flakes (optional) and ½ tsp fine salt in a small saucepan over medium heat, stirring, until the sugar dissolves.
- 4
Pour. Tip the warm dressing over the oat mixture and stir thoroughly until everything is evenly coated.
- 5
Bake. Spread on the tray and bake for 15 min, stir, then bake for 20-25 min more until golden.
- 6
Cool. Cool completely on the tray.
- 7
Add. Once completely cold, stir through 20 g freeze-dried strawberries, crushing some into a fine pink powder.
- 8
Store. Once completely cool, transfer to an airtight container.
Storage
Keep in an airtight container for up to 2 weeks. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
