INGREDIENTS

3 tablespoons virgin coconut oil, melted

3 tablespoons pure maple syrup

1 tablespoon vanilla bean paste

Pinch of natural salt

2 cups rolled oats 

1 cup shredded or flaked coconut 

1/2 cup natural almonds 

3/4 cup goji berries

To serve

500g strawberries

1/2 cup coconut water

2 tablespoons pure maple syrup

1/2 teaspoon rosewater

500g unsweetened coconut yoghurt

Dried edible rose petals or edible flowers 

Freeze dried strawberries

METHOD

Preheat oven to 160oC. Line a tray with baking paper.

In a large bowl mix together coconut oil, maple syrup, vanilla bean paste and salt.

Add rolled oats and coconut. Roughly chop almonds and add to bowl. Mix well. Evenly spread mixture onto prepared tray.

Bake in preheated oven for 25 minutes, stirring halfway through. Remove from oven  and fold through goji berries. Set aside to cool. 

Meanwhile, slice strawberries. Transfer half the quantity to a small saucepan. Add coconut water and maple syrup and place over medium-high heat. Bring to a simmer and cook for 10-12 minutes or until strawberries have broken down and sauce has reduced and thickened. Stir through rosewater. 

To serve your granola bowls, place a generous amount of granola into each bowl. Top with a dollop of coconut yoghurt. Add strawberry sauce. Top with remaining strawberry slices. Garnish with freeze dried strawberries and edible rose petals.