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I am so excited for strawberry season I can hardly stand it! I am quite sure that this past winter must have hit some sort of record book where I live for the longest winter ever.
I probably say that every year. But those long winters, and slow to warm up springs bring us some of the best strawberry picking around. We hit up our local U-Pick every late June and pick some of the most beautiful, juicy strawberries you have ever seen! My goal is typically 40-ish pounds of strawberry picking. You can’t beat U-Pick pricing so I stock up and we rarely have to buy strawberries from a store during the year.
So what do I do with all of those strawberries?!
I freeze a majority of them. They make perfect smoothies and additions to yogurt. But this year I wanted to try making store-able cereal with some of the strawberries. I took my plain, grain free granola recipe that I make often using applesauce and raisins and swapped for strawberry puree and strawberries. I was more than impressed, and it was a hit with my family.
I used Brazil nuts in the recipe as I am working on nourishing some thyroid issues through selenium since my last pregnancy. You can do an equal swap with a different nut variety if you want. If you are nut free, you can swap the nuts for sunflower seeds or pumpkin seeds. Otherwise the recipe should be quite allergen friendly for all!
My plan this June is to quadruple this batch that I am sharing with you today. Granola stores well in airtight containers or bags and I plan to store in the freezer with such a large quantity. It makes for quick pull out breakfasts on busy mornings. I will probably even store one bag way far back in the freezer so I forget about it until about January. What a treat to have summer strawberry cereal in the dead middle of winter! We usually enjoy ours with raw milk or in our raw yogurt. But if you are dairy free, you can enjoy it with coconut milk or coconut yogurt. It is even super yummy just on it’s own!
A quick note if you don’t have a dehydrator! Don’t make that stop you from making your own granola. I have only had a dehydrator for the last year, and before that I made granola all the time. Just set the granola mixture on baking sheets in your oven at the lowest temp on a day where you are at home and can stir it around every so often. It works just as well, and if you make a big enough batch you only have to do it every so often.
Coupons and Freebies for Strawberry Granola Cereal Ingredients
I am always asked about my favorite ingredients and what I use in my own kitchen. Below are special coupon offers that select affiliate partners are currently offering:
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Amazon, of course, has everything you need for this recipe. Their prices are often very good, though I love to shop around and sometimes find that Vitacost and Thrive Market have better deals. If you like saving money, it’s good to shop around! 🙂
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- 2 cups raw Brazil nuts, chopped (just buzz them up in the food processor to chop)
- 2 cups raw almonds, chopped (just buzz them up in the food processor to chop)
- 1 tbsp. sea salt
- 2 cups unsweetened shredded coconut
- 1 cup coconut flour
- ½ cup melted coconut oil
- 1-3 tbsp. raw honey (Depending on how sweet your strawberries are. When in season they probably won’t even need this! Mine were definitely not in season yet and I did add a few TB of the honey.)
- 1 tbsp. vanilla extract
- 2 cups pureed strawberries (You will need a little over 2lbs of strawberries between this puree and the chopped strawberries in the next line.)
- 2 cups sliced or chopped strawberries (Depending on how big you want the strawberry chunks in your cereal)
- Before you make the cereal, you will want to soak your nuts or seeds to make them easier to digest. Put the chopped nuts in a medium bowl with the sea salt and fill the bowl with water until the nut mixture is covered completely. Let the bowl sit in a warm spot in your kitchen 8-12 hours (It is pretty cold where I live so I set them under the light in my oven in the winter). After soaking, simply strain out the water in a fine mesh strainer and dump the nut mixture into a large mixing bowl to combine the rest of the ingredients. **I soaked my nuts during the day and then got the granola into the dehydrator over night. You could also soak the nuts overnight and get them into the dehydrator during the day.
- Add the rest of the ingredients except the chopped strawberries, to the nut mixture in the large mixing bowl, and combine well.
- Fold in the chopped strawberries.
- Spread the granola mixture on your dehydrator trays and dry out according to your machine. I did mine at 135 degrees overnight. If you don’t have a dehydrator, you can still make this! Set your oven at the lowest temp and dry out over a few hours – you will want to do this during the day so you can keep an eye on them and stir the granola around a bit.
- After the granola is dryed out, let it cool to room temperature, and then break it apart into the size pieces you want. I keep some bigger as that is how my hubby likes it for his yogurt breakfast at work. And I keep some quite small since I have little mouths eating it.