Yoghurt and granola fruit pots

INGREDIENTS: For the granola

400g oats

1 tbsp cashew nuts, roughly chopped

1 tbsp pumpkin seeds

1 tbsp maple syrup

2 tbsp coconut oil

1 tbsp coconut chips

1 tbsp golden raisins

For the compote 200g blueberries

1 tbsp coconut sugar

Toppings

Mango, peeled and sliced Blueberries Banana, sliced Raspberries

300g coconut yogurt (or yogurt of your choice)

METHOD:

Place all of the ingredients for the granola into a bowl and mix them all together by hand so that they are well combined and the oats are covered in the oil and maple syrup. Transfer them to a lined baking tray and roast in the oven for 15-20 minutes until the oats are golden.

Remove from the oven and allow to cool completely before using. You can store them in an air tight jar for up to one month.

To make the compote, place the blueberries in a nonstick pan with the coconut sugar and a good splash of water. Cook on a low heat until the blueberries have completely broken down, add more water if needed, it should take 5-10 minutes.

Once cooked tip into a small bowl to cool.Prepare all of the fruit for the toppings.

To create the jars, spoon in the granola, top with your choice of yogurt, add in the fresh fruit and then pour over A fruity start to the day the blueberry compote. Detox Kitchen provides a nutritionally balanced meal delivery service. Info at: www.detoxkitchen. co.uk