Place the strawberries, raspberries and blueberries into a saucepan. Drizzle over the agave nectar and lemon juice and heat gently for 2-3 minutes until the fruit is warmed through and begins to release their natural juices. Set aside and allow to cool.

Spoon three quarters of the compote into 4 individual glasses. Reserve 4 tablespoons of the granola.  Mix together the remaining granola, yoghurt and chopped mint and spoon over the top of the fruit. Top with the reserved fruit and sprinkle over the reserved granola. Decorate with mint sprigs. Serve immediately.

Cook's tip

If you have any leftover it can be whizzed with a little milk to make a delicious smoothie.