House Granola Recipe
Seasonal Fruit Compote, Greek Yoghurt.
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Ingredients
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Granola
Seasonal Fruit Compote
To Serve
Method
Granola
Preheat and prepare
Preheat the oven to 325°F (160°C). Line two large baking sheets with parchment paper or silicone baking mats.
Mix dry ingredients
In a large bowl combine the rolled oats, chopped almonds, chopped walnuts, shredded coconut, pumpkin seeds, sunflower seeds, ground cinnamon, and sea salt. Stir until evenly distributed.
Combine wet ingredients
In a small saucepan or microwave-safe bowl, warm the maple syrup, oil, vanilla extract, and brown sugar (if using) just until the sugar dissolves and the mixture is fluid (about 1–2 minutes). Do not boil.
Coat oats
Pour the warm syrup-oil mixture over the dry ingredients. Use a spatula to fold the mixture until all the oats and nuts are evenly coated and moistened.
Spread and bake
Divide the mixture evenly between the prepared baking sheets and spread in an even layer about 1/2-inch thick, leaving some space for air circulation. Bake for 20 minutes, then rotate the pans (top to bottom and front to back) and gently stir the granola to break up large clumps. Return to the oven and bake another 12–18 minutes, until the granola is golden and fragrant. Watch carefully during the final minutes to avoid burning.
Cool and store
Remove the baking sheets from the oven and allow the granola to cool completely on the sheets; it will crisp as it cools. Once cooled, break into clusters and store in an airtight container at room temperature for up to 2 weeks (or refrigerate for longer storage).
Seasonal Fruit Compote
Prepare fruit
If using larger fruit (peaches, plums, apples, pears), chop into roughly 1/2-inch pieces. Berries can be used whole. Place the fruit in a medium saucepan.
Cook compote
Add the sugar (or honey), lemon juice, and water to the saucepan with the fruit. Cook over medium heat, stirring occasionally until the fruit releases juices and begins to soften, about 6–10 minutes depending on fruit. For a thicker compote, mix the cornstarch with a teaspoon of water to make a slurry and stir it into the compote in the last 1–2 minutes of cooking. Continue to cook until the compote thickens to your liking.
Finish
Remove from heat and stir in the vanilla extract. Taste and adjust sweetness or acidity (add more sugar or lemon juice as needed). Let cool to warm or room temperature; it will thicken slightly as it cools.
To Serve
Spoon about 1/2 cup Greek yoghurt into individual bowls or serving glasses (adjust quantity per serving). Drizzle a little honey or maple syrup over the yoghurt if desired.
Top the yoghurt with 1/2 to 3/4 cup of the house granola and 1/4 to 1/3 cup of the seasonal fruit compote per serving. Garnish with fresh mint leaves if using.
Serve immediately so the granola remains crisp. Leftover components can be stored separately (granola in an airtight container, compote refrigerated up to 5 days, yoghurt refrigerated) and assembled just before serving.