Fruit Crunch Sundae

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
150g quick-cooking (not instant) rolled oats
50g sweetened, shredded coconut
40g sliced or slivered almonds
3 tbsps vegetable oil
2 tbsps good honey
8 to 10 strawberries, small-diced
50g blueberries
1/4 pineapple, small-diced
450ml plain yogurt
1) Preheat the oven to 180°C.

2) Toss the oats, coconut, almonds, oil, and honey together in a large bowl until they are completely combined.

3) Pour onto a baking tray and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 20 minutes.

4) Remove the granola from the oven and allow to cool, stirring once.

5) Combine the strawberries, blueberries, and pineapple in a bowl.

6) In 4 ice cream sundae glasses, layer first the fruit, then the yogurt, and the cooled granola alternately until you fill the glasses. Serve with a long spoon.

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