A deliciously summery breakfast recipe to start your day!
Preheat the oven to 180C, spread the almonds on to a baking tray and toast for 5 minutes, stir and toast for a further 5 minutes.
Leave to cool down until warm (around 10 minutes) and transfer into a blender and blend until creamy.
Once smooth and creamy, add the remaining ingredients, blend and leave to cool. Scoop into a clean mason jar and store in the fridge for up to two weeks.
Place the strawberries into a pan, add the sugar and liquid, bring to a boil then reduce the heat to a low simmer until the strawberries soften. This should take around 5 to 10 minutes.
Taste and add more sugar if desired. Leave to cool and place in a clean mason jar with a lid and store in the fridge.
Spoon natural yogurt into a bowl, sprinkle homemade granola on top, spoon the almond butter and compote on top and finally sprinkle with bee pollen and top with fresh strawberries.