Heat the oven to 170C/150C fan/gas 3. To make the granola, combine the oats, seeds and nuts in a large mixing bowl. Blitz together the dates, almond butter, vanilla, cinnamon, a pinch of salt and 110ml water using a jug blender or hand blender. If the mixture is too thick, add another splash of water but not too much or the granola will be too moist. Combine the date mixture with the oats, seeds and nuts.

Line a large baking tray with baking parchment, tip the granola onto the parchment and spread it out evenly. Bake for 15 mins. Remove the granola from the oven, break it up or stir it using a spatula and bake for another 15-20 mins until golden. Keep an eye on the mix (as it bakes as the edges may burn if overcooked). Remove from the oven and leave to cool for 25 mins on the tray. The granola should be crunchy and all the moisture evaporated once cooled. This will make more than you need but it will store in an airtight jar for up to a month.

To make the parfait, put a layer of yogurt at the bottom of a glass jar followed by some of the granola and the fruit. (Adapt the fruit-yogurt- granola ratios to your own taste.) Once the jar is full, drizzle agave syrup or melted chocolate over the top for extra sweetness.