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Around here, we’re gearing up for a busy summer with lots of time outside, and plenty of day trips and travel. One way our family is getting ready is to have plenty of on-the-go summer snacks at the ready. My very favorite make-ahead snack recipe is this homemade strawberry granola. I like that I can tailor homemade granola to suit my family’s particular tastes and allergies, but I also cannot get enough of the honey-saturated homemade flavor. For this batch, I added a bag of freeze dried strawberries to my usual granola and loved the gorgeous pops of color and tangy bursts of strawberry goodness.
On a recent trip to Target, I was able to pick up several of the pantry staples called for in the recipe. While shopping, I also noticed that Target has a great selection of whole food grab-and-go summer snacks like nuts and freeze dried fruit, so hit them up to stock up for your next road trip!
This granola recipe holds together in generous chunks, and is delicious with milk, sprinkled in yogurt, or just as it is. Because I have a severe nut allergy, I steer clear of most nuts for my granola, so feel free to adjust the recipe by adding your favorite nuts and seeds.
Strawberry Granola Recipe (adapted from Brooklyn Supper)
makes 12 or more servings
3 cups old-fashioned rolled oats
1 cup raw hulled pepitas (also known as pumpkin seeds)
1 cup raw hulled sunflower seeds
1/3 cup raw chia seeds
2/3 cup honey
1/2 cup cold pressed coconut oil
1 1/2 teaspoons sea salt
1 ounce packet sliced freeze dried strawberries
Preheat the oven to 300 degrees.
In a large bowl, combine the oats, pepitas, sunflower seeds, chia seeds, honey, coconut oil, and sea salt. Spread out onto a large rimmed baking sheet. Bake for a total of 30 minutes, but be sure to remove the baking sheet from the oven every 10 minutes and gently stir and flip the mixture.
Remove from oven, stir in the strawberries, and set out to cool completely.
Store in an airtight container at room temperature for up to a week, or longer in the fridge.