Place frozen berries, apple juice and caster sugar into a medium saucepan. Stir to combine. Bring to the boil over medium heat. Reduce heat to low and simmer for 4-5 minutes until just warmed through. Set aside to cool
Maple Syrup Granola
Ingredients
2 cups rolled oats
1 cup pecan nuts, roughly chopped
1 cup dry roasted or blanched almonds, roughly chopped
1/2 cup sunflower seeds
1/3 cup pepitas (see tips)
1 teaspoon ground cinnamon
1/2 cup maple syrup
1/2 cup rice bran oil or sunflower oil
Method
Preheat oven to 170°C/150°C fan-forced
Combine oats, pecans, almonds, sunflower seeds, pepitas and cinnamon in a large bowl. Mix well to combine. Add maple syrup and oil, stir until granola mixture is evenly coated
Spoon evenly onto 2 lightly greased baking trays lined with baking paper
Bake granola, lightly tossing once, for 25-30 minutes until golden and crisp. Set aside to cool completely on trays
To serve
Ingredients
Thick natural yogurt
Granola
Mixed Berry Compote
Method
Spoon granola into serving bowls or glasses, top with yoghurt and spoon over the mixed berry compote
Tips & Hints
Make the granola up to 2 weeks in advance and store in an airtight container at room temperature
Pepitas are pumpkin seeds with the husks removed. If you want a quicker and lower energy breakfast option, try a natural muesli, skipping the oil and baking process
Store the berry compote in the fridge for up to 5 days. It's then ready to serve for a nutritious breakfast
