Maple baked granola with strawberry and cherry compote

1.Preheat your oven to 150°C.

2.Combine the oats, coconut, nuts, sunflower seeds, olive oil, salt, maple syrup and cinnamon in a large bowl. Give everything a good toss to coat evenly.

3.Whisk the egg white in a small bowl until frothy. Carefully combine with granola mixture to ensure an even coverage. Spread in a single layer on a baking paper-lined oven tray. Bake for 45 to 55 minutes.

4.Halfway through the baking time, use a large spatula to turn over sections of the granola carefully, breaking them up as little as possible. Rotate the pan if the granola is baking unevenly. When it is evenly browned and feels dry to the touch, transfer the pan from the oven to the cooling rack. Cool completely. Once cool, simply break the granola into bite-size clusters. Place into a bowl and add the cherries or cranberries. Gently combine and store in an airtight container.

5.Place fruit, juice, ginger and sugar into a small saucepan and bring to medium heat. When just beginning to bubble, reduce heat slightly and, using a wooden spoon, gently mash the fruit.

6.Continue cooking over medium-low heat for 10-12 minutes, stirring occasionally to combine. Remove from heat and transfer to a clean jar or container to cool thoroughly.

7.To serve, place a couple of spoonfuls of the granola into a small jar or glass. Top with a tablespoon or two of berry compote and Greek yoghurt.