Fresh Fruit Compote with Home-Made Granola

You’ll never go back to supermarket cereals after sampling this

Ok, so there’s a few ingredients and a fair bit of prep work to do in advance, but Fresh Fruit Compote with Home-Made Granola from the Hairy Dieters offers such a healthy and brilliant start to the day. As most people know by now, granola and muesli supermarket cereals are loaded with sugar, but this home-made version topped with fresh fruit and a dollop of yoghurt is infinitely more satisfying.

It will easily provide 6 servings and the cost, at £1.43 per portion, would be considerably more expensive if you bought this from a coffee / café outlet. If you’re going to embark on a healthy eating plan, why deprive yourself when you can enjoy fresh food as luxurious as this?

Recipe: Fresh Fruit Compote with Home-made Granola  

Calories: 243 per portion (without yoghurt); 252 per portion (with yoghurt)

Serves: 6

Book: Hairy Dieters – How to Love Food and Lose Weight

Prep time: Approx 20 minutes

Cooking time: Approx 45 minutes


Home-made granola:

  • 300ml apple juice (preferably the cloudy type)
  • 150g jumbo porridge oats
  • 15g flaked almonds
  • 50g mixed dried fruit

Fruit compote:

  • 2 Bramley cooking apples (about 150g each)
  • 4 fresh ripe plums (stoned and cut into quarters)
  • 75g golden caster sugar
  • 200g strawberries (hulled)
  • 200g raspberries
  • 200g blackberries
  • 6 tbsp low-fat natural yoghurt (optional)

Cost per portion: Approx £1.43


To make the granola, preheat the oven to 180 degrees C/ Fan 160 degrees C / Gas 4. Line a large baking tray with baking parchment.

Pour the apple juice into a medium saucepan and bring to the boil. Continue boiling until the liquid has reduced by two-thirds and is syrupy. It’s really important to get this bit right, as the apple syrup needs to be thick enough to lightly coat the oats.

Add the oats and almonds to the pan with the apple syrup and stir until well combined. Tip everything on to the baking tray and spread out thinly. Bake in the centre of the oven for 15 minutes.

Take the tray out of the oven and scatter the dried fruit over the top. Turn and mix everything with a spatula or spoon and put the tray back in the oven for another 5 minutes or until the oats are crisp and lightly golden. Remove from the oven and leave to cool on the tray, then tip the granola into an airtight tin or jar. This mixture is best eaten within 2 weeks.

To make the compote, preheat the oven to 190C/Gas 5. Peel the apples and cut them into quarters. Remove the cores and slice the apples thinly. Put the apples with the plums and half the sugar in a shallow ovenproof dish – a lasagne dish is ideal. Cover loosely with a sheet of foil and bake for 30 minutes.

Take the dish out of the oven and add the whole berry fruits to the dish. Sprinkle with the remaining sugar and toss lightly together. Cover with foil and return to the oven for a further 15 minutes or until the fruit is soft and juicy but still holding its shape – it will continue to cook once you’ve taken it out of the oven.

Leave te compote to cool, then tip it into a bowl and cover with cling film. It will keep in the fridge for up to 3 days.

Serve the compote in bowls, topped with a couple of spoonfuls of the granola and some low-fat yoghurt if you like.


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