Description
This Strawberry Shortcake Granola is a fun, no-bake-style treat that captures all the joy of the classic dessert in a crunchy, snackable form. Toasty oats, creamy white chocolate, and bright freeze-dried strawberries come together in about 30 minutes, making it perfect for breakfast parfaits, yogurt bowls, or straight-from-the-jar snacking.
Ingredients
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2 tablespoons unsalted butter (or coconut oil)
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1 cup old-fashioned rolled oats
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Pinch of salt
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6 oz white chocolate chips or chopped white chocolate
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1 cup freeze-dried strawberries, lightly crushed
Instructions
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Toast the oats:
Melt butter in a skillet over medium heat. Add oats and salt. Cook, stirring often, for 5–7 minutes until lightly golden and fragrant. Transfer to a bowl and let cool completely. -
Melt the chocolate:
Melt white chocolate gently in the microwave in 30-second bursts, stirring between each, until smooth. -
Mix:
Stir about ¾ of the crushed freeze-dried strawberries into the melted chocolate. Add cooled oats and fold gently until well coated. -
Set:
Spread mixture onto a parchment-lined baking sheet in an even layer. Sprinkle remaining strawberries on top and press lightly. -
Cool & break:
Let cool completely until firm, then break into clusters. Store in an airtight container.
Notes
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Cool the oats first: Warm oats will thin the chocolate and prevent clusters.
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Use freeze-dried fruit only: Fresh or frozen strawberries add moisture and make granola soggy.
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Don’t overmix: Gentle folding helps create big, crunchy clusters.
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Flavor boost: Add a drop of almond or vanilla extract to the melted butter for a bakery-style aroma.