Irresistable Earl Grey & Strawberry Granola recipe from @heathercrosby of Yum Universe's latest book, Pantry to Plate. || on @thsimessisours #glutenfree #vegetarian

Earl Grey & Strawberry Granola

  • Author: Pantry to Plate, by Heather Crosby of Yum Universe
  • Yield: 8 servings 1x


This granola is great on its own, in a bowl of yogurt, served with almond milk, and even sprinkled over ice cream!



  • 3 cups rolled oats
  • 1 cup raw unpasteurized honey
  • 3/4 cup raw, unsalted almonds, chopped
  • 1/2 cup raw, unsalted sunflower seeds
  • 1/4 cup raw, unsalted pepitas
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon Earl Grey tea leaves, ground in coffee/spice grinder
  • 1 teaspoon grated orange zest
  • 3/4 teaspoon salt
  • 1 cup dried strawberries, we used a mixed chewy dried strawberries and crunchy freeze-dried strawberries


  1. Preheat the oven to 300°F. In a large bowl, combine the oats, honey, almonds, sunflower seeds, pepitas, olive oil, tea, zest, and salt. Spread the mixture on a rimmed baking sheet in an even layer roughly 1/4-inch thick. Give it a light press and bake for 35 minutes, stirring every 10 minutes, until toasty and golden brown.
  2. Once cooled, transfer the granola to a large bowl and break apart; fold in the strawberries. Store in an airtight container in the pantry or fridge for 4-8 weeks.


Looking for a decaf version of this granola? Heather suggests using a rooibos-based Earl Grey tea.

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