COMPOTE METHOD

1. Place the berries in a pot over a low heat, stir in brown sugar and lemon juice until sugar is dissolved.
2. Cook, tossing gently (try to keep most of them from breaking up), until berries are warm and juices begin start to release (2 to 3 minutes).

GRANOLA METHOD

1. Preheat oven to 160°C.
2. Line a large baking sheet with silicone paper, and set aside.
3. In a large mixing bowl, stir together the oats, seeds, nuts, cinnamon and Himalayan salt until evenly combined.
4. In a separate mixing bowl, stir together the melted butter, honey and vanilla essence. Pour the butter mixture into the oats mixture, and stir until evenly combined.
5. Spread the granola out evenly on the prepared baking sheet. Bake for approximately 20 minutes, stirring once halfway through. Then remove from the oven, add the coconut, and give the mixture a good stir. Bake for an additional 5 minutes, until the granola is lightly toasted and golden.
6. Remove from the oven and transfer to a wire baking rack. Allow to cool until the granola reaches room temperature. Once cool, stir in the dried fruit.
7. Serve immediately, or store in an airtight container at room temperature for up to 1 month.

TO ASSEMBLE

1. Layer the granola and the berry compote with plain yoghurt and top with a large dollop of On Top^® With Cream. For a more decadent version, top with a dollop of Chocolate On Top^®.