1⁄4 rockmelon (350g)
6 strawberries, hulled, quartered
1 kiwifruit, peeled, chopped
1⁄2 cup vanilla yoghurt
1⁄4 cup traditional rolled oats
1⁄4 cup shredded coconut
2 tblsps maple syrup
1 tblsp flaked almonds
To make granola, place oats, coconut, syrup and almonds in a bowl. Mix well. Spread out on an oven tray lined with baking paper.
Cook in a moderately slow oven (160C), stirring halfway through, for about 25 minutes, or until golden. Transfer to a medium bowl. Stir in pepitas. Cool.
Peel and deseed melon. Cut into 2cm pieces. Divide between two serving jars with sealable lids. Top with strawberries and kiwifruit.
Divide yoghurt then granola over fruit. Seal with lids. Refrigerate.