Preheat your oven to 200°C (Gas mark 6/400°F).

Place the coconut oil in a small microwave safe bowl and warm it by microwaving at 15 second intervals until completely melted.   Add the honey and vanilla extract, then stir to combine.

Weigh out the oats into a large bowl, add the coconut oil, honey and vanilla mixture and stir until the oat mixture is coated and starting to clump together.

Tip the mixture onto a baking tray or roasting tin and spread out in one even layer.  If you’re doubling up the recipe, you’ll need to use two tins or trays.

Bake oats for 15 minutes, giving them a good stir half way through to help them cook evenly.  Once the granola is cooked and golden, take out of the oven and leave to cool.

Whilst the oats are cooling, scatter over the white chocolate chunks.

Roughly chop the freeze dried strawberries into small pieces.

Once the oats are completely cool, scatter over the dried strawberry pieces and stir to mix in.

Store the granola in an airtight jar or container.