500g mixed berries, washes and haved (from frozen is fine too)
85g caster sugar
3 tbsp water
sprinkle of cinnamon
Heat oven to 180°C/160°C fan/gas mark 4. Heat the oil and honey in large pan then once they start to bubble and caramelise a little, add the oats, vanilla and cinnamon and stir the oats through. Place the oats into a greased oven dish and spread out evenly.
Bake for 20 mins, stirring halfway to ensure the oats bake on both sides.
Meanwhile make the berry compote as seen in my no bake, gluten-free cheesecake recipe. Place the berries into a pan with the caster sugar and water. Add the cinnamon. Bring to the boil and simmer.
In a small pot/bowl pour Coconut dairy free yoghurt (you can find at most supermarkets) and drizzle with berry compote or honey.
For a vegan alternative, use Maple Syrup.
The compote can last for 3 months in the freezer or 2-3 days in the fridge.
The granola will keep for 3 weeks in an airtight container and makes for great gifts.
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