Serves 4 

100g gluten-free oats
75g flaked almonds
30g pecans, chopped
40g desiccated coconut
½ tsp cinnamon
75g coconut oil, melted
50g maple syrup
1 tsp vanilla extract
200g natural yoghurt
4 tsp honey, plus extra to serve, if desired
8-10 strawberries, hulled and chopped

1. Preheat the oven to 160˚C/140˚fan/ gas mark 3 and line a large baking tray with baking parchment.
2. In a bowl, combine the oats, almonds, pecans, desiccated coconut and cinnamon. Pour over the coconut oil, maple syrup and vanilla and mix until well coated.
3. Transfer the mixture to the prepared tray and spread out relatively flat. Bake for 20 minutes until golden brown and crunchy, stirring halfway through.
4. Allow to cool on the tray before assembling.
5. Divide the yoghurt and honey amongst four bowls and stir to combine.
6. Top with the crunchy granola and some chopped strawberries. Add a final drizzle of honey over the top, if desired.

Per serving: 578kcals, 43.3g fat (24.5g saturated), 42.9g carbs (18.8g sugars), 10.7g protein, 7.9g fibre, 0.03g sodium