One-Pot Granola with Chia Parfait and Fruit Salad Bowl

RECIPE BY SARAH GLOVER • PHOTOGRAPHY & FILM BY LUISA BRIMBLE

 

 

INGREDIENTS

1 tablespoon chia seeds
1/2 cup coconut milk
1/3 cup frozen strawberries (or other fruit, if preferred)
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1 tablespoon coconut oil
1/3 cup shredded coconut
1/3 cup desiccated coconut
1/3 cup walnuts
1/3 cup sunflower seeds
1/3 cup agave nectar
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pawpaw
rockmelon
apple
kiwifruit
persimmon
passionfruit
finger lime
banana
any other yummy seasonal fruit you like
edible flowers
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Feeds 2
 

 

DIRECTIONS

1: Place the chia seeds and coconut milk in a small bowl and mix until well combined. Place the mixture in the fridge for an hour or two so the chia seeds expand. Blend through the frozen strawberries.

2: Melt the coconut oil in a medium saucepan over low heat. Add the shredded and desiccated coconut, walnuts, sunflower seeds and agave and stir until the granola is golden brown and the walnuts are crunchy. Transfer to a baking tray lined with baking paper and leave to cool completely. As it cools, the granola will become hard and crunchy.

3: To assemble, cut the pawpaw and rockmelon in half and hull out the seeds. Using the melon baller, scoop balls from the pawpaw, rockmelon and apple.

Now it’s time to get creative. Add the chia parfait to the bowls and sprinkle the granola on top. Fill with some apple, rockmelon and pawpaw balls, kiwifruit, persimmon, passionfruit, finger lime, banana and/or any other seasonal fruit you like. Sprinkle with edible flowers (you can watch the YouTube clip for inspiration) and serve immediately.