250g fresh mixed berries
¼ cup brown sugar, firmly packed
3 cups creamy Greek yoghurt
2 tablespoons golden syrup
2 tablespoons light olive oil
1 teaspoon vanilla extract
1 cup puffed rice cereal
1 cup traditional rolled oats
½ cup shredded coconut
½ cup hazelnuts, coarsely chopped
To make granola, whisk syrup, oil and vanilla in a small jug until combined. Combine puffed rice, oats, coconut and hazelnuts in a large roasting pan. Add syrup mixture. Mix well.
Cook in a moderately slow oven (160C), stirring halfway, for about 20 minutes, or until golden brown. Remove. Cool in pan.
Using a fork, mash berries with sugar in a medium bowl.
Just before serving, place ¼ cup granola into each of six serving glasses (1 1/3-cups capacity). Top each with ¼ cup yoghurt and 1 tablespoon berry mixture. Repeat layering with granola, yoghurt and berry mixture.
TIP! Granola can be made one week ahead. Store in an airtight container. Berry mixture can be made up two days ahead. Keep, covered, in the fridge.