Granola with Blueberry Compote and Yoghurt

Extract from What Katie Ate at the Weekend by Katie Quinn Davies - published by Saltyard Books.

Homemade granola is one of the easiest things to make. I love to whip up a batch on a Sunday evening and use it throughout the week. The nut, seed and berry mix will keep in an airtight container for up to 2 weeks. Puffed quinoa and chia seeds are available from health food stores, and light agave nectar (a plant-derived sweetener) can be found at health food stores and gourmet delis.

© Katie Quinn Davies

© Katie Quinn Davies

140g hazelnuts

80g almonds

75g sunflower seeds

50g pumpkin seeds

2 tablespoons light agave nectar

50g dried cranberries

50g dried blueberries

30g guji berries

25g puffed quinoa

2 tablespoons chia seeds

560g natural yoghurt

Blueberry Compote:

250g blueberries

2 tablespoons light agave nectar

2 tablespoons lime juice

Preheat the oven to 200 C/180 C fan/gas 6 and line a baking tray with greaseproof paper.

Combine the nuts and seeds in a bowl, then pour over the agave nectar and stir to coat. Spread out evenly on the prepared tray and bake for 8-10 minutes or until golden brown and toasted. Remove and set aside to cool completely, then transfer to a large bowl, breaking up any larger pieces. Add the dried berries, quinoa and chia seeds and stir to combine. (Makes about 500g.)

For the blueberry compote, place all the ingredients and 1 tablespoon water in a small saucepan and bring to a boil over a high heat. Reduce the heat to low and simmer, stirring often, for 2-3 minutes or until the berries are soft. Drain the fruit, reserving the liquid and set aside. Simmer the reserved liquid over low heat for 4-5 minutes or until reduced by half. Pour this over the berries and leave to cool.

To serve, divide the compote among the bowls or jars, add a layer of yoghurt and finish with the nut, seed and berry mix.