Calories per serving 246
Serves 6
Preparation time 20 minutes, plus cooling
Cooking time 7-10 minutes

2 Tbs olive oil
2 Tbs maple syrup
40 g (1½ oz) flaked almonds
40 g (1½ oz) pine nuts
25 g (1 oz) sunflower seeds
25 g (1 oz) porridge oats
375 ml (12 fl oz) low-fat natural yogurt





      Fruit salad
      1 mango, stoned, peeled and sliced
      2 kiwifruit, peeled and sliced
      1 small bunch of red seedless grapes, halved
      grated rind and juice of 1 lime

• Heat the oil in a flameproof frying pan with a metal handle, add the maple syrup and the nuts, seeds and oats and toss together.
• Transfer the pan to a preheated oven, 180˚C (350˚F), Gas Mark 4, and cook for 5-8 minutes, stirring once and moving the brown edges to the centre, until the granola mixture is evenly toasted.
• Leave the mixture to cool, then pack it into a storage jar, seal, label and consume within 10 days.
• Make the fruit salad. 
• Mix the fruits with the lime rind and juice, spoon the mixture into 6 dishes and top with spoonfuls of natural yogurt and granola.
• For berry compote, to serve with the granola instead of the fruit salad, place 150 g (5 oz) each of raspberries, blackberries  and blueberries in a pan with the grated rind and juice of 1 lemon. 
• Heat gently until the fruit has softened and the blueberries burst, then sweeten with 1 tsp honey. 
• Serve with the granola and yogurt as above.