Peel and grate the peach

• Peel the skin off the peach with a small peeler.
• Using the fine setting of a box grater, grate the whole peach around the pit into a bowl until you have as much flesh as possible.

Make the peach chia pudding

• Add the lime juice, Greek yogurt, chia seeds and honey to the grated peach.
• Mix until thoroughly combined.
• Leave in the fridge to set for at least 30 minutes.

Toast the almond granola

• Melt the butter in a pan over medium heat.
• Add the oats, almonds and honey and mix until the oats are evenly coated.
• Keep mixing every now and then until the granola is beautifully golden brown.

Press and cool the granola

• Gather the granola into one flat, compact layer in the pan and press down firmly with a large spatula.
• Remove from the heat and allow to cool completely until hardened.

Assemble the bowl

• Place the yogurt of choice in a bowl and make a small well in the centre with the back of a spoon.
• Spoon the set chia pudding into the well.
• Layer on the raspberries and blueberries.

Add the granola and finish

• Break the cooled granola into clusters using the edge of a wooden spoon or spatula.
• Spoon the granola over the yogurt.
• Finish with a drizzle of passionfruit pulp.