20 mins prep + 4.5 hrs cook
2 x 250g punnets strawberries, hulled, cut into 4mm-thick slices
1 tsp Moccona Classic Medium Roast
2 tbs maple syrup
2 tbs canola oil
1 & 1/2 cups traditional rolled oats
1/3 cup hazelnut kernels, roughly
chopped 1/4 cup pepitas
2 tbs coconut flakes
200ml Greek yoghurt (or your flavour of choice)
1.Preheat oven to 90°C/70°C fan-forced. Line 2 baking trays with baking paper. Place strawberries, in a single layer, on trays. Bake for 3 hours 45 minutes, turning after 2 hours of cooking. Set aside on trays to cool.
2. Increase oven to 170°C/150°C fan-forced. Line another baking tray with baking paper. Whisk Moccona coffee with ½ tsp tsp boiling water in a large bowl until dissolved.
3.Add syrup and oil, then whisk until combined. Add oats, hazelnuts and pepitas, then toss until well coated. Transfer to tray.
4.Bake for 25 minutes or until light golden.
5.Add coconut and stir to combine. Bake for 15 minutes or until golden and crisp.
6.Remove tray from oven and set aside until completely cooled.
7.Stir in strawberries.
8.Spoon into your Moccona jar, and layer yoghurt in between granola layers (optional).
9.Enjoy an indulgent, on the go breakfast!