1/2cupchocolate hazelnut spreadsuch as Nutella or a similar brand
1/4cupcoconut oil OR butter
4cupsold-fashioned rolled oats
1(1.2-ounce) bag freeze-dried strawberries
Position rack in center of oven and preheat oven to 350°F.
In a small saucepan set over medium heat, melt together the Nutella, honey, and coconut oil/butter, stirring until smooth and blended. Combine the oats and almonds in a large bowl. Drizzle the Nutella mixture over the top and stir well until all of the oats are evenly coated.
Transfer the granola onto a 13"x18"x1" sheet pan and spread into an even layer. Bake, stirring and flipping with a metal spatula or wooden spoon every 10 minutes, until the mixture is toasted but not burned, about 25 to 30 minutes total.
Remove the granola from the oven and stir it a few times as it cools, to prevent clumping and sticking. Stir the freeze-dried strawberries into the granola once it's completely cool. Store in an airtight container.
If you wish, you may add freeze-dried strawberries to individual servings of granola, as opposed to stirring them into the entire batch. Alternatively, you may omit the freeze-dried strawberries altogether and serve this granola topped with fresh sliced strawberries instead.
The granola will probably need to bake for a total of about 30 minutes, but ovens vary so watch the granola carefully, particularly the first time you make it. If you cut the recipe in half, it will require less time, and if you double it and cook two sheet pans at once (switching racks and rotating pans each time you stir), it will take longer.