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  • Writer's pictureLisa Davies

Plum Compote with Crunchy Granola

This weekend I had the pleasure of feeding some hungry yogis in the park after a beautiful practice by the wonderful teacher Chris Molloy. I wanted something sweet but satisfying and these little yoghurt pots - a layer of plum compote, Greek yoghurt topped with granola - hit the spot!

Plum Compote Ingredients · 500g plums · 1-2 tbsp white sugar · 3 -4 tbsp water · 1 cinnamon stick · 2 star anise Method Halve and stone the plums. Put all the ingredients, adjust the sugar depending on the sweetness of the plums, into a saucepan and heat gently. Let the plums simmer for between 10-20 minutes until they are falling apart. Serve on own with yoghurt and granola for a healthy breakfast or with some marscarpone for a dessert. Remember to take out the cinnamon stick and star anise before serving.


(makes 1 large jar – you don’t have to add the egg white but it adds a really nice crunch)


· 40g coconut oil or olive or sunflower oil

· 120ml honey

· ½-1 flaked sea salt

· 170g jumbo rolled oats

· 170g grain of your choice, eg spelt, barley or rye flakes (or twice the amount of oats)

· 200g mixed nuts, roughly chopped (I like almonds, brazil nuts and walnuts)

· 50g pumpkin seeds or sunflower seeds

· 50g dried unsweetened coconut

· ½ teaspoon cinnamon

· 1 large egg white

· Optional – dried fruit – apricots, dates ( I prefer without)


1. Heat the oven to 150°C and line a baking tray with greaseproof paper. Put the oil, honey and salt together in a small pan and heat gently until the oil has melted and they're all well combined. Take off the heat and allow to cool slightly.

2. Mix the dry ingredients, apart from the coconut and dried fruit in a large bowl. Stir the honey and oil into the bowl until well distributed. Beat the egg white in a separate bowl until frothy, then toss with the mixture.

Spread out on the baking sheet and bake for about 30-35 minutes until golden, stirring occasionally so it cooks evenly, and more regularly if you'd prefer a looser texture. Once cooked stir in the coconut, do not add earlier as it will burn.

Leave to cool and crisp up on the tray, then stir in the fruit. Store in an airtight container.


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