Add the water, blueberries and lemon juice to a medium saucepan and simmer on medium-low heat for 10 minutes. Use a wooden spoon to occasionally muddle the blueberries.

Reduce the heat to low.

Add the vanilla and maple syrup and stir.

Allow the compote to simmer on low heat for a couple more minutes, stirring occasionally. Some of the blueberries should still remain whole. The compote should be the consistency of syrup, not jam.

Remove the compote from the heat. Allow the compote to cool while you prepare the granola.

Heat 1 tbsp of sunflower oil in a large non-stick pan on medium-low heat. Add the rolled oats and stir with a wooden spoon for 2 minutes. Then add the sliced almonds and stir for 5 more minutes, or until the almonds are a light golden brown.

Reduce the heat to low. Move the oats and almonds to one side of the pan. Add the butter, maple syrup and vanilla to the pan and stir until combined. Mix everything together.

Stir for a couple more minutes. Take the pan off the heat.

Add the spices, the dried fruit and seeds. Stir to combine.

Allow the granola to cool.

Pour 2 to 3 tbsp of the cooled blueberry compote into a glass.

Add a layer of yogurt next. The quantity will depend on the size of your glass.

Then add some granola on top.

Garnish with fresh blueberries and mint.