Maple Pecan Granola with Vanilla Yoghurt and Warm Berry Compote

⏱ 45 min · Serves 4

Big clusters of oaty, maple-toasted granola with pecans and coconut, spooned over cool vanilla-honey yoghurt and a quick warm berry compote. Make the granola once and you've got breakfast sorted for a fortnight.

Per serving: 740 kcal · 22.0g protein · 72.0g carbs · 41.0g fat

Ingredients

• 200g rolled oats (jumbo or porridge oats)
• 80g pecans, roughly chopped
• 40g pumpkin seeds
• 30g flaked coconut or desiccated coconut
• 1/2 tsp ground cinnamon
• 1/4 tsp fine salt
• 60ml maple syrup
• 45ml sunflower or light olive oil
• 1 tbsp light brown sugar
• 1 tsp vanilla extract
• 1 egg white (optional, for bigger clusters)
• 300g frozen mixed berries
• 1 tbsp caster sugar
• 1 tsp lemon juice
• 500g thick Greek-style yoghurt
• 1 tbsp runny honey
• 1/2 tsp vanilla extract
• Fresh berries and mint, to serve (optional)

Method

1. Heat the oven to 160C fan / 180C conventional and line a large baking tray with baking paper.
2. In a big bowl, mix the oats, pecans, pumpkin seeds, coconut, cinnamon and salt.
3. Whisk the maple syrup, oil, brown sugar and 1 tsp vanilla together, then pour over the dry mix and stir until every oat is coated. If you want proper clusters, whisk the egg white until frothy and fold it through now.
4. Tip onto the tray and press into an even 1cm layer with the back of a spoon - don't stir it while baking if you want clusters.
5. Bake for 22-25 minutes, rotating the tray once halfway, until deep golden at the edges. It will still feel soft; it crisps as it cools.
6. Leave to cool completely on the tray, then break into clusters. Store in an airtight jar for up to 2 weeks.
7. Meanwhile, put the frozen berries, caster sugar and lemon juice in a small pan over medium heat. Simmer 6-8 minutes, crushing a few berries with a spoon, until saucy. Cool to just warm.
8. Stir the honey and 1/2 tsp vanilla through the yoghurt.
9. Spoon yoghurt into four bowls or glasses, ripple through the berry compote, then pile a generous handful of granola on top. Finish with fresh berries and mint and eat straight away so the granola stays crunchy.