Maple, almond and fig granola with thick Greek yogurt and berry compote

Serves: 4 Prepare & Cook:


  • 2 ripe pears, peeled, cored and diced
  • 25g stem ginger, diced
  • 120g caster sugar
  • 225g rolled oats
  • 60g pumpkin seeds
  • 40g sunflower seeds
  • 1 tsp SpinneysFood Ground Cinnamon
  • 50g soft light brown sugar
  • 140g whole almonds
  • 30ml maple syrup
  • 2 tbsp runny honey
  • 2 tbsp SpinneysFood Sunflower Oil, plus extra for greasing
  • 125g dried figs, diced
  • 500g Greek yogurt
  • 500g blueberries
  • 330g blackberries
  • zest and juice of 2 oranges


  • Put the pear pieces, stem ginger, 50g caster sugar and 50ml water in a saucepan set over a medium heat. Bring to a gentle simmer and cook for 5-6 minutes until the pears are tender. Remove from the heat, tip into a blender, purée until smooth and set aside.
  • Tip the oats, pumpkin seeds, sunflower seeds, cinnamon, brown sugar and almonds into a large bowl and stir to combine.
  • Pour the maple syrup, honey and oil into the pear purée and stir well to combine. Add the liquid to the oat mixture and stir well to coat the dry ingredients.
  • Grease a large baking tray and line with baking paper. Preheat the oven to 170°C, gas mark 3. Tip the granola onto the tray and spread out using a spatula. Cook for 40 minutes, stirring and breaking up after 20 minutes to ensure even browning. Reduce the oven temperature to 130°C, gas mark 1/2 and cook for 5-10 minutes more, until golden brown and crisp. Remove from the oven and leave to cool completely.
  • Break the granola up between your fingers into a bowl, stir in the figs and set aside, or store in a jar.
  • Lay a large sheet of muslin on a work surface and spoon the yogurt into the centre. Bring the corners of the muslin together and tie tightly with a piece of string. Squeeze the yogurt over a bowl until no more liquid is being released. Transfer the strained yogurt to the fridge.
  • For the compote, put the berries in a heavy-based saucepan with the orange zest, juice and the remaining caster sugar. Bring to a simmer over a medium-high heat and cook for 8-10 minutes until thick and syrupy. Remove the compote from the heat and leave to cool completely.
  • To serve, divide the granola, compote and strained yogurt among four bowls.

Top Tip

For busy weekdays you can easily make this ahead. The granola keeps well, and the strained yogurt and compote can be kept in the fridge for 2-3 days.

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