• Marisa Louise

Flavorful Grain-free Strawberry Poppyseed Granola

Updated: Mar 18, 2020

Tangy, bursting with flavor, and so delightful as a smoothie and yogurt topping! You won't want to miss out on this perfectly delish treat!

If granola wasn’t already addicting enough, I may have just created an even more addictive kind! This Grain-Free Strawberry Poppy Seed Granola is seriously sooo good!

(If I do say so myself!) With its base being made of nuts and seeds, I feel so much better after eating it than if I was to eat regular granola--which is often based with improperly prepared oats. I'm obsessed with its perfect strawberry-ness, and all the chewy clusters that form when baking--too yummy! I hope you like it as much as me! 🍓


Flavorful Grain-free Strawberry Poppyseed Granola

- Makes about 8-10 cups - INGREDIENTS:

  • 4 1/2 cups almonds

  • 2 cups finely shredded coconut

  • 2 cups pumpkin seeds

  • 2 cups sunflower seeds2 tbsp poppy seeds

  • 2oz freeze-dried strawberries

  • 1/2 tsp salt

  • 3/4 cup organic melted coconut oil

  • 3/4 cup raw, local honey


  1. Pre-heat oven to 325°F and line baking sheet with parchment paper. (If you don’t have parchment paper, just grease the heck out of the pan with coconut oil. Mine still worked!)

  2. Roughly chop almonds, and set aside.

  3. Crush the freeze-dried strawberries in a ziplock bag until it's almost a powder, set aside.

  4. Combine all dry ingredients into large bowl, and mix well. Then, pour melted coconut oil over the dry, and stir until the nuts/seeds are generously coated.

  5. Pour in raw honey, and mix until clusters start to form.

  6. Press the finished granola mixture into the baking sheet. You’ll want to bake it as a thick sheet of granola for best results, so don’t try to break apart and crumble the mixture when putting it into the pan!

  7. Bake in the pre-heated oven for 20-22 minutes, and let it cool *completely* before breaking it apart and eating—you’ll get these amazing chewy clusters this way! (yes...this part takes patience, but it’s worth it!) Once cooled, enjoy! Eating it over homemade yogurt is my favorite way.



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