Lamington-Inspired Salted Chocolate-Coconut Granola Greek Yogurt Bowl

Preheat your oven to 300°F. Line a large rimmed baking sheet with baking paper.

In a large bowl mix together the oats, 1 cup of desiccated coconut, cocoa powder, salt until combined. Stir in the coconut oil, honey, and vanilla extract, then toss to combine.

In a small bowl whisk the egg whites until frothy, then fold it into the granola. Spread the mixture in an even thin layer on the tray, pressing it down gently to encourage clusters. Bake for 35 to 40 minutes, rotating the tray halfway through, until the granola smells toasty and dry to the touch.

Remove from the oven. Let cool for about 30 minutes to crisp up. Once cool, break into the clusters and toss with the chopped chocolate and the remaining ½ cup of desiccated coconut.

Serve on top of Chobani High Protein Greek Yogurt Lowfat Plain. Garnish with kiwi, passionfruit, raspberries, and a drizzle of honey.