Vegetarian chef Alyssa Moreau, who offers culinary classes as part of Kapiolani Community College’s noncredit program, demonstrates recipes featuring the melons of Aloun Farms in the next episode of "What’s Cooking Hawaii," airing at 7 p.m. today and 5 p.m. Sunday on KFVE.

The episode puts a spotlight on the fight against childhood obesity with nutritional insight by KCC’s Grant Ito­mi­tsu. Chef Grant Sato hosts.

Sunburst Breakfast Bowl

Sunburst melon
Yogurt
Homemade granola
2 to 4 tablespoons honey
» Homemade granola:
4 cups rolled oats
1/2 cup wheat germ or flax
1 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons macadamia nut or coconut oil
1/4 cup honey
1/4 cup apple juice
1 cup assorted dried fruit of choice
1/2 cup shredded unsweetened coconut, or sunflower or pumpkin seeds

To make granola, preheat oven to 325 degrees. In large bowl, mix together oats, wheat germ or flax, cinnamon and salt.

In liquid measuring cup, combine oil, honey and juice; stir well. Pour over oat mixture and toss to coat evenly.

Spread in an even layer on cookie sheet and bake 15 minutes, then reduce heat to 185 degrees and bake another 10 to 15 minutes or until nicely brown and crisp. Add dried fruit and coconut or seeds.

Cool and store in an airtight container.

When ready to eat breakfast bowl, cut melon in half and clean out seeds.

Fill with yogurt of choice then top with some granola and drizzle of honey.

Nutritional information unavailable.