Make this pretty Strawberry Coconut Granola to take your Valentine's brunch to a whole new level! Be sure to use certified gluten free ingredients (ie: oats) if making this for someone who can't tolerate gluten. If you don't have access to freeze dried strawberries just substitute 1 cup of dried fruit of your choice or top with fresh sliced strawberries before serving.
Preheat the oven to 325F and line two large baking sheets with parchment paper.
In a large bowl, combine the oats, almonds, coconut, pumpkin seeds, hemp hearts, cinnamon and salt. Stir to combine.
In a separate medium bowl, combine the melted coconut oil, maple syrup, vanilla and almond extract. Stir to combine. Add the coconut oil mixture to the dry ingredients and stir well to combine.
Transfer the granola to the prepared baking sheets, dividing it between the two sheets equally. Spread it out evenly on the baking sheets and bake, stirring occasionally, until it is light golden brown, between 15-20 minutes. Remove from the oven and set aside to cool completely.
Once cool, add the strawberries. Store at room temperature for up to 2 months in a sealed container.