(I am so excited to share with you this recipe from my friend Marjorie from This is so good! Her blog is FULL of great grain and gluten recipes that are perfect for those of us that are dealing with food restrictions. If you love salmon, you need to check out this awesome recipe for her lemon baked version. We also love her strawberry basil popsicles…these are dairy free and THM friendly. So, enjoy this wonderful strawberry granola to get out of the breakfast rut!)
Going gluten-free can make for boring breakfasts. Many people seem to fall into the eggs and bacon rut every morning. Don’t get me wrong, eggs and bacon are delicious and full of good for you fats, but day in and day out even bacon can get a little old.
That’s where my other favorite breakfast comes in – homemade granola. The version I’m sharing with you today is made with fresh strawberries and is quite easy to prepare. If you are in the eggs and bacon rut, think about giving this Strawberry Granola a try!
There are many reasons why I choose to take the time to make granola rather than buy it. First of all, I am strictly gluten-free and find it hard to purchase store bought granolas that contain high quality ingredients and are also gluten-free.
That brings me to my next point – quality ingredients. When you make your own granola, you can be sure to include the highest quality foods you can afford. I choose organic whenever possible, especially when it comes to berries.
You will see that this granola is made with soaked nuts and seeds. If you are not familiar with soaking your nuts before consuming them, please check out this post for more information. I find that soaking nuts makes them easier to digest and gives them a better taste.
Finally, making your own granola will save you money! Yay! Even when you use high quality, organic ingredients. I generally get 5-6 quart size mason jars full of granola from each batch that I make. It keeps for several months in your pantry, makes a great snack, is kid-friendly, packs up easily, and travels well.
Granola can be made in either a dehydrator or an oven. I have (affiliate link) this dehydrator and I love it. You can add up to 20 trays for batch cooking and it cleans up nicely. If you make this in your oven, just be sure to check on it frequently.
My strawberry granola recipe is gluten-free, grain-free, Vegan, Paleo, SCD-legal, and THM. Although there are a lot of berries used in this recipe, a small serving will fill you up, so I consider this a low sugar food.
I generally do not use sweeteners with desserts that I make from fruit and I do not use stevia in my cooking. If you do and would like to sweeten this up a bit, feel free! I think this granola is absolutely delicious severed with some homemade almond milk!
(This part of the post contains affiliate links. While it is not extra cost to you, if you do happen to purchase from the links, I make a small profit. This helps keep the content of the blog free.)
- 2 cups raw slivered almonds
- 2 cups raw pecans, chopped
- 2 cups raw walnuts, chopped
- 1 cup raw sunflower seeds
- 1 Tablespoon sea salt
- 1 cup finely shredded coconut
- 1 cup coconut flakes
- 1/2 cup chia seed meal or 2 Tablespoons chia seeds ground in a spice grinder (If you do not like chia seeds, you can substitute flax seeds.)
- 1/2 cup blanched almond flour
- 2 teaspoons vanilla extract (For SCD-legal, use the seeds of one vanilla bean.)
- 1 teaspoon ground ginger
- 1/2 teaspoon sea salt
- zest of one orange
- 2 pounds of fresh strawberries, washed and stems removed (Blend one pound of berries in a blender to make a strawberry puree. Dice the other pound into 1/2 inch chunks.)
- Place the almonds, pecans, walnuts, and sunflower seeds in a large bowl with 1 Tablespoon of sea salt and add enough water to cover the nuts and seeds by at least an inch. Stir to dissolve the salt. Cover and place in a corner of your kitchen for 12 hours.
- Drain and rinse the nuts and seeds and place in a large bowl. Add in the rest of the ingredients (shredded coconut through strawberries) and mix until well combined.
- Spread the granola onto dehydrator screens or onto a baking sheet covered in parchment paper.
- If you are using a dehydrator, set it to 105 degrees for 12-16 hours or until crisp. If you are using an oven, set the temperature to the lowest setting and place the baking sheets in the oven. Check every couple of hours to see if the granola is crisp and remove it when it is done to your liking.
- Store in airtight glass containers.
(Note from Jessica: If you are doing the Trim Healthy Mama plan this is an S. I like to keep the serving to 1/2 cup when I have it with greek yogurt but will often have a full cup with almond milk.)
If you are looking for more Trim Healthy Mama recipe ideas, this is a great Pinterest board to follow.
These are also my top 7 trim healthy mama staples that help me stick to plan!
Marjorie is a real food blogger and a self-taught home cook with a passion for whole foods, health, and fitness. She works as an orthopedic physical therapist in Southeast Michigan. Her hobbies include skiing, yoga, crafting, and playing around in the kitchen. She hopes to share what she has learned through her real life experience and research with her readers. You can find Marjorie sharing delicious recipes and health information on her site, This is so good…, or connect with her on Facebook, Pinterest, or Instagram.
This post is shared at Real Food Forager for Fat Tuesdays, Pint Sied Baker for Two Cup Tuesdays.