Buttery Coconut Granola with Roasted Strawberries and Heavy Cream

By Alison Roman, Food Writer

Images by Bon Appétit

Makes about 6 cups

What You'll Need

  • For the granola:

  • 3 cups rolled oats

  • 3 large egg whites

  • 2 cups unsweetened coconut flakes or shredded coconut

  • 1 cup chopped pistachios, almonds, walnuts or pecans

  • ½ cup white sesame seeds

  • ½ cup maple syrup, honey or agave

  • ½ cup unsalted butter, melted

  • 1 teaspoon ground cinnamon

  • 1 teaspoon kosher salt

  • For the strawberries and assembly:

  • 2 pints strawberries, the smallest you can find, hulled

  • ¼ cup sugar

  • 1 vanilla bean, split and seeds scraped (optional)

  • 1 lime for zesting and juicing

  • ¾ cup heavy cream

How To Make

  • Make the granola:

  • Preheat oven to 325°.

  • Combine oats, egg whites, coconut, pistachios, sesame seeds, maple syrup, butter, cinnamon and salt in a medium bowl and toss to mix until everything is evenly coated.

  • Spread onto a parchment lined baking sheet and bake, stirring every 15 minutes or so, until the everything is golden brown and crisped, 50–60 minutes.

  • Let cool completely before storing in glass jars or Ziplock bags.

  • Roast the strawberries and assemble:

  • Increase oven temperature to 425°.

  • Toss strawberries, sugar and vanilla bean (if using) together in a small baking dish and roast, stirring occasionally, until the strawberries have totally softened and their juices have thickened and started to caramelize, 20–25 minutes.

  • Spoon some granola into two bowls and top with strawberries and any juices in the baking dish. Pour cream around and eat like the best cereal you’ve ever had.