Pomegranate Granola

Here's one of my secret recipes revealed, main reason I waited so long is because of the high sugar and fat content. But then I realized people eat banana bread and pan-cakes for breakfast which is basically cake! At least there's a lot of fiber and vitamin C in this recipe and you have the whole day to burn it off. 

1kg pure rolled oats
450ml pomegranate molasses
300g butter
50ml honey
100g dried apricots
100g dates
100g raisins
100g whole almonds
100g hazelnuts
1 teaspoon cinnamon

COMPOTE:
500g frozen raspberries
2 granny smith apples
75g sugar

Natural yoghurt for serving

METHOD:
Put molasses, honey and butter in sauce pan and place over high heat, melt together till rapidly boiling then remove from heat to cool. Roughly dice the apricots, dates, almonds, hazelnuts and place in a large bowl with rolled oats and cinnamon. Pour in the melted butter/pomegranate mixture and stir together. Spread the oats over a large tray and place in oven set at 180oC and cook for 20 minutes, every 5 minutes remove the granola from oven and roughly stir. Leave to cool completely then place in air tight storage containers and leave for a day before eating.
For the raspberry compote peel and roughly dice the apple, place in sauce pan with raspberries and sugar. Cook over a medium high heat for 15 minutes till apples soften then blitz through food processor till smooth.
To serve layer the granola, compote and 200g of yoghurt in a tall glass or bowl.