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
- Preheat the oven to 160˚C/140˚fan/ gas mark 3 and line a large baking tray with baking parchment.
- 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.
- Transfer the mixture to the prepared tray and spread out relatively flat. Bake for 20 minutes until golden brown and crunchy, stirring halfway through.
- Allow to cool on the tray before assembling.
- Divide the yoghurt and honey amongst four bowls and stir to combine.
- 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