Place corn cakes in a zip-lock bag and crush with a rolling pin until they resemble a coarse crumb. Set aside. Line a tray with parchment paper. Roughly chop the nuts and combine all the dry ingredients in a bowl, except the corn cakes and dried cranberries. Mix thoroughly.
Warm the coconut oil and 2 tbsp of honey in a small saucepan. Add to the dry ingredients and mix well.Turn out onto the baking tray.Toast in the oven for 20 mins or until golden, turning once or twice.Take out from the oven and allow to cool. Add the dried cranberries and crumbed corn cakes, stir well to combine.
To make the compote, add the blueberries, lime juice, remaining 2 tbsp of honey and 1 tbsp cold water to a small saucepan. Bring to the boil over a high heat. Reduce heat and simmer for 2-3 minutes, stirring until the berries are soft.
Drain the fruit, reserving the liquid and set aside. Simmer the reserved liquid over a low heat for 4-5 minutes or until reduced by half. Pour this back over berries and allow to cool.
Serve the granola as a topping with 1 heaped tbsp compote and 4 tbsp natural yoghurt. Drizzle with extra Bunalun Organic Honey (optional).