3 conference pears, peeled and chopped into 2cm dice
30g SpinneysFood Caster Sugar
500g thick Greek yogurt
Preheat the oven to 180°C, gas mark 4. Put the oats, hazelnuts, pumpkin seeds, cinnamon and ¼ tsp sea salt flakes in a bowl. Stir in the maple syrup and mix to coat. Tip onto a baking tray and spread out into a single layer.
Bake for 25-30 minutes, stirring halfway, until the granola is golden and crisp. Remove from the oven and leave to cool completely. Stir the dried cherries through the granola and store in an airtight container.
Set a saucepan with the diced pears, sugar and 30ml water over a medium heat. Cover with a lid and cook for 10-15 minutes, stirring occasionally, until the pears are tender. Mash to a chunky purée and set aside to cool.
Divide some of the granola among four pots (the rest will keep for up to a week), then add a large dollop of pear compote and yogurt to each.