BOWLED OVER

Simple, nourishing and delicious, a complete meal in a bowl is the premise behind Maria Zizka’s One-Bowl Meals cookbook. Here we showcase four recipes that use easily accessible ingredients, with some elements that can be made in advance for a simple assembly job — from breakfast through to dinner.

Yoghurt, Fruit And Granola Serves 2

This sunny yoghurt bowl is topped with pumpkin seed-studded granola. You’ll have plenty of granola left over. It keeps well for weeks and is delicious on its own. For the pineapple, you can, of course, use a whole fresh fruit cut into 1cm slices, but the canned slices are so quick and they taste great — just make sure to choose the kind in 100 per cent juice, not syrup.

GLUTEN-FREE GRANOLA

4 cups old-fashioned rolled oats ½ cup sliced almonds

½ cup hulled pumpkin seeds ½ tsp fine sea salt

½ cup unsalted butter

½ cup honey

SYRUP

1½ Tbsp honey

1½ Tbsp fresh lime juice

GRILLED PINEAPPLE

225g canned pineapple slices in 100%

pineapple juice

BASE

2 cups whole-milk plain yoghurt

1 To make the granola: Heat oven to 150C. Line a rimmed baking tray with baking paper. In a large bowl, stir together the oats, almonds, pumpkin seeds and salt. In a small saucepan, melt the butter and then stir in the honey. Pour the honey-butter over the oat mixture and stir until incorporated. Spread out the oat mixture on the prepared baking tray. Bake for 15 minutes, stir, then bake until golden brown, another 15 minutes. Let cool. Granola can be made ahead and stored in an airtight container at room temperature for up to 2 weeks.

2 To make the syrup: Stir together the

honey and lime juice until blended.

3 To prepare the pineapple: Heat grill to high. Arrange pineapple in a single layer on a baking tray. Place under grill, rotating the tray as needed to promote even browning, until dark brown in a few place —0 5 to 10 minutes.

4 Divide the yoghurt between 2 bowls, top with grilled pineapple, a drizzle of honey-lime syrup and some granola.