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• Place all of the ingredients for the granola into a bowl and mix them all together by hand so that they are well combined and the oats are covered in the oil and maple syrup.
• Transfer them to a lined baking tray and roast in the oven for 15-20 minutes until the oats are golden.
• Remove from the oven and allow to cool completely before using. You can store them in an air tight jar for up to one month.
• To make the compote, place the blueberries in a non-stick pan with the coconut sugar and a good splash of water. Cook on a low heat until the blueberries have completely broken down, add more water if needed, it should take 5-10 minutes.
• Once cooked tip into a small bowl to cool.Prepare all of the fruit for the toppings.
• To create the jars, spoon in the granola, top with your choice of yogurt, add in the fresh fruit and then pour over the blueberry compote.