Strawberry Granola

Pair with Stumptown Farmstead Blend Organic Coffee, Rutherford
Recipe Courtesy of Lindsay Swetsky
Yields 12-14 servings
  • 12 strawberries
  • 2 1/2 cups rolled oats
  • 2 tbsp cocoa nibs
  • 1 cup hazelnuts
  • 2 cups walnuts
  • 1 cup brown sugar
  • 1 cup maple syrup
  • 1 stick or 8 tbsp butter
  • 1 tsp vanilla extract
  • Slice strawberries into thin circles and dry overnight in a dehydrator, or in the oven at the lowest setting, until crisp.
  • Preheat oven to 325F.
  • Combine rolled oats, cocoa nibs, hazelnuts, and walnuts (or substitute your favorite nut) in a bowl and set aside.
  • Combine brown sugar, maple syrup, butter, and vanilla extract in a pot and bring to a boil.
  • Pour syrup over the rolled oat mixture and mix with a spatula. Then pour onto a parchment paper lined baking sheet and bake for 8 minutes.
  • Stir mixture and continue baking until bubbling subsides and the granola is crispy.
  • Let cool and enjoy with fresh strawberries, milk, or yogurt.