Acai Coconut Bowl with Homemade Granola

Serves 2

Time 1 hour 15 minutes

Ingredients

Granola

2 cups rolled oats

1 cup puffed millet

¼ cup pepitas

¼ cup sunflower seeds

½ cup almonds

½ cup hazelnuts

½ cup pecans

½ cup shelled pistachio 

¼ cup extra virgin olive oil

¼ cup pure floral honey

½ tsp mixed spice

Zest of 1 orange

Acai Coconut Bowl

4 x 100g frozen acai sachet

½ can (200ml) coconut milk

1 tbsp honey

1 banana

½ blueberries

½ cup diced pineapple

½ cup diced papaya

1 cup granola (as above)

Method

Preheat the oven to 120°C. Line a large baking tray with baking paper. 

Roughly chop the almonds, hazelnuts, pecans and pistachio. In a large mixing bowl combine the oats, chopped nuts and seeds. 

Put the honey in a small bowl and heat in the microwave for 10 seconds or until runny. Add the extra virgin olive oil, mixed spice and orange zest and whisk to combine with a fork. 

Pour into the dry ingredients and stir well to coat the nuts and grains. Spread the mixture out onto the prepared baking tray, ensuring the layer is not too deep otherwise, the granola will not crisp up evenly. Bake in the oven for an hour, stirring the mixture every 15 minutes to ensure even toasting and to avoid the top from burning. 

Remove the tray from the oven and allow to cool fully in the tray. The granola will continue to crisp up as it cools. Once completely cool store in an airtight container in a cool pantry. 

For the Acai Coconut Bowl, in a blender combine the acai, coconut milk and honey. Scoop into bowls and top with granola & sliced fruit.