Edible granola berry bowls

Edible granola berry bowls

By
From
Guilt-Free Nice Cream
Makes
18 bowls
Photographer
Jacqui Melville

There is something wonderfully satisfying about an edible bowl. These flapjack bowls have little bursts of berries and provide a welcome coconut crunch to any nice cream. Of course you can bake these in a tray for normal flapjacks too.

Ingredients

Quantity Ingredient
coconut or olive oil, for greasing
300g rolled oats
115g pecans, chopped
125ml maple syrup
100g coconut sugar
200g freeze-dried strawberries
1/2 cup desiccated coconut
1/2 cup water

Method

  1. Preheat the oven to 180°C. Grease a muffin tin (or two tins if necessary) with coconut or olive oil.
  2. Combine all the ingredients together in a mixing bowl. Spoon the mixture into the holes in the muffin tin, and then use the back of a spoon to press the oat mixture into the base of the hole and up the sides. You don’t want the layer to be too thick, about 2 mm is perfect.
  3. Bake for 20–25 minutes or until golden and crispy. Remove and let them cool for 10 minutes before carefully popping the granola bowls out of the muffin tin to cool completely on a wire rack. I love to serve this with scoops of my Vanilla Nice Cream with Raspberries
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