Put the pecans and almonds into a processor and blitz for 30 seconds to partly crush. Tip onto a baking tray with the pumpkin and sunflower seeds.
Sprinkle over 1tbsp cinnamon, coconut oil and maple syrup. Bake at 180°C, Gas 4 for 15 minutes to toast.
Put the blueberries into a pan with 4tbsp water and the Bonne Maman Rhubarb Conserve. Heat for 5 minutes to soften the fruit.
Divide the rhubarb and blueberry compote between 6 glasses or jars.
Add a heaped tbsp of yogurt, and then top with granola and blueberries to serve.
No time to cook? Serve the granola with yogurt, blueberries, sliced banana and spoonfuls of Bonne Maman Rhubarb Conserve.