Apricot and vanilla compote with handmade granola and yoghurt

Ingredients:

1 tsp vanilla extract

1 tin apricot halves in fruit juice

500g natural yoghurt (or a dairy-free alternative)

1 tsp coconut oil

50g porridge oats

1 tbsp pumpkin seeds

1 tbsp sunflower seeds

Directions:

• Drain the apricots from the tin and put in a blender with vanilla extract, blending until smooth.
• Make the granola by mixing together the melted coconut oil and vanilla extract with the oats and seeds. Bake on a lined tray for 15 to 30 minutes until the oats are toasted.
• Once cool, blitz the granola mixture to a crumb.
• Place the apricot compote on top of the yoghurt and scatter over the granola crumb. Enjoy!