Author Notes
Vanilla Hazelnut Granola with Strawberries is an easy recipe and a healthy breakfast treat best enjoyed during strawberry season! —Rachel (Simple Seasonal)
Ingredients
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3 cups
rolled oats
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1 cup
rice cereal
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3/4 cup
chopped hazelnuts
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1/4 cup
almond flour
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1/2 teaspoon
salt
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1/2 cup
maple syrup
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3 teaspoons
vanilla extract
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1 teaspoon
hazelnut extract
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1/4 cup
melted coconut oil
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4 cups
plain yogurt (dairy or non-dairy depending on dietary preferences)
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6 cups
chopped strawberries
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Nutella for drizzling (optional)
Directions
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Preheat your oven to 325ºF. In a bowl, stir together all of the dry ingredients and set aside.
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In a small bowl, whisk together maple syrup and vanilla and hazelnut extract. Pour over the mixture of your dry ingredients while stirring to evenly combine.
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Melt ¼ C of coconut oil in the microwave or on the stovetop, and then pour it over your granola while stirring to evenly coat.
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Evenly spread the granola mixture out onto a cookie sheet and place it in your preheated oven. Cook for 35-40 minutes, checking on it and giving it a stir every 10 minutes.
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While your granola is cooking, chop up your strawberries and set aside in the refrigerator until you are ready to use them.
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Once golden brown, remove the granola from the oven and allow 15 minutes for it to cool before serving.
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To serve, place about ½ cup of plain yogurt, one sixth of your granola mixture, and about a ¾ cup of strawberries into each bowl. Drizzle with a touch of Nutella if you’re feeling a little bit naughty!
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Note: If you only want to enjoy 1 or 2 bowls at a time, simply put your cooled granola in a ziplock bag and store in a cool, dark place with your other cereals for later use. It will stay fresh and crunchy for about a week.
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