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It’s strawberry season in Ontario, and I’m very happy about it! If you didn’t know, I LOVE STRAWBERRIES! They are easily one of my most favourite fruits ever, beyond versatile, totally delicious, and so cute. This season, I am filled with strawberry shortcake vibes, and I’m not skimping. I just love strawberries, especially freshly picked strawberries. I’ve already gone picking twice this season! One time, I went with a friend, and it was one of the hottest days of the year so far. We had an absolute blast, but were dripping in sweat by the end, and our bellies were so full from all the strawberries we “tested”. Strawberry season doesn’t last long here in Ontario, but the berries are next level, and I may be biased, but I think they are the best in the country. They are juicy, fragrant and red all the way through!!
The magic in this granola is that you can make it ALL YEAR ROUND with the help of Yupik’s dried strawberries. These dried berries are the whole reason this recipe works. I tested this recipe quite a few times and found that soaking the dried berries was the best method. Soaking the berries in hot water for 15 minutes while you prepare the remaining ingredients keeps them from turning rock hard after baking.
I have been on a nut butter kick lately, so I made a homemade macadamia nut butter for this granola. Ever since I figured out I could purchase my nuts and seeds in bulk with Yupik I haven’t looked back. It is so simple, the price is better, and it’s way better for the environment. I get the one-kilo bags because they last so much longer! This nut butter came together in a jiffy, and if you want to make it, click here. I use nut butter in this granola recipe, but of course, you can use store-bought if you don’t want to make your own. Macadamia and strawberry is the most elite combo I’ve ever done; you are going to LOVE IT!
Making your own granola is one of the easiest ways to upgrade your breakfasts and snacks. Store-bought bags often contain unnecessary sugars, oils, or additives. No thank you. This homemade gluten free version is full of nourishing, high-quality ingredients that you likely already have in your kitchen. Plus, once you get the hang of it, you can customize it endlessly, just like your favourite easy strawberry shortcake recipe, but in granola form.
Making this granola is super simple and much like my other granola recipes. Follow these steps and your house will smell like strawberry shortcake in no time!
Preheat your oven to 320°F on convection. Add the chopped dried strawberries to a bowl of hot water and soak for about 10 minutes while you prep the rest of the ingredients.
In a large bowl, stir together the oats, nuts, seeds, coconut, cinnamon, ginger, and sea salt. In a small pot, combine the olive oil, maple syrup, macadamia nut butter, and vanilla. Stir until smooth and fully incorporated. Warm slightly if needed.
Drain the strawberries and fold them into the dry mix. Pour the wet mixture over the top and stir well, making sure there are no dry patches. Spread the mixture evenly onto two parchment-lined baking sheets and press it down firmly with a spatula.
Bake for 20 minutes, rotate the trays, and bake for another 10–15 minutes until golden brown and dry to the touch. Let the granola cool completely before lifting it off the pan.
Granola gets crunchier as it cools, but humidity can work against you, especially in summer! If it doesn’t feel crisp after cooling, don’t panic. Return it to the oven for another 10–15 minutes, watching carefully so it doesn’t burn. And always let it cool fully before storing.
This isn’t just breakfast cereal. This strawberry shortcake granola is the kind of thing that makes everything better. Spoon it over yogurt or coconut cream with fresh fruit, sprinkle it on top of chia pudding or smoothie bowls, or layer it into parfaits for texture and crunch. It also makes a fantastic lunchbox snack or quick energy boost between meals. Of course, you can also eat it straight from the jar by the handful, which often happens at my house!
Store your homemade gluten free granola in airtight jars or containers in a cool, dry place. It will stay fresh for about a month. Be sure the granola is completely cooled before sealing to avoid trapping moisture and losing that crunch.
This healthy gluten free granola recipe is naturally gluten-free, refined sugar-free, and packed with crunchy clusters, texture, and real strawberry flavour. It’s easy to make in big batches and stores beautifully. It’s the perfect gift for a friend, and it also makes breakfast meal prep a breeze. You don’t have to be married to every ingredient I’ve listed – the best part about this recipe is you can make swaps that fit your pantry or dietary preferences! If you’re the type of person who enjoys dessert for breakfast, this recipe is a keeper!
Is this granola refined sugar-free? Yes! It’s naturally sweetened with maple syrup.
Can I use a different nut butter? Absolutely. Almond, cashew, or even sunflower seed butter all work.
How do I make this nut-free? Use sunflower and pumpkin seeds, coconut, and a seed butter instead of nuts.
Love this recipe? Don’t forget to leave a rating and comment below to let me know! Try these recipes next:
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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