Go Back

LATE SUMMER FRUIT COMPOTE YOGURT BOWLS WITH OLIVE OIL GRANOLA.

Print Recipe

Ingredients
  

compote

  • 5 plums
  • 4 figs
  • 3 apples
  • 1 cup blackberries
  • 1 cup blueberries
  • 2 tablespoons honey
  • ½ teaspoon vanilla
  • 2 pinches sea salt

olive oil granola (adapted from Will Frolic For Food)

  • 1 ½ cups sunflower seeds
  • ¾ cup rolled oats
  • ¾ cup chopped raw walnuts
  • ½ teaspoon ground cinnamon
  • ¼ cup olive oil
  • ¼ cup maple syrup
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon course sea salt or crushed flaky sea salt

Instructions
 

Make the compote.

  • Place fruit in a medium saucepan and cook covered over medium heat until the fruit comes to a boil, 12-15 minutes. Reduce heat to low and continue to cook, covered, as compote simmers. Stir occasionally to ensure nothing is sticking to the bottom. After 35-40 minutes, or when apples are completely soft, add honey, vanilla, and sea salt, and stir vigorously to break down fruit. Cook uncovered, another 8-10 minutes. Remove from heat and transfer to clean, air tight jars. Seal and let cool, then refrigerate. Will keep a few weeks in the fridge.

Make the granola.

  • Preheat oven to 350º Line a large baking sheet with parchment paper. Place the sunflower seeds, rolled oats, walnuts, and cinnamon in a food processor or blender and blend until you have a coarse, sandy mixture. With the processor still running, add the olive oil, maple syrup, and vanilla. Blend until the mixture starts to come together and pulls away from the container. Transfer to a bowl and stir in sea salt.
  • Press granola mixture into an even ¼-inch thick layer on the baking sheet. Bake 18-20 minutes, until edges are golden brown. Let cool completely on a wire rack, then break into pieces.