In a small bowl, mix the granola with the caramel and stir well to combine.
Spoon the mixture into the bottom of 4 ice-lolly moulds and press down firmly with the handle of a wooden spoon.
Add alternate dollops of yoghurt and compote. Insert a lolly stick into each and freeze overnight until firm.
Swap out the Salted Caramel for Bonne Maman Hazelnut Chocolate or Caramelised Apple Spread.
For a dairy-free alternative, puree the compote with a little fresh orange juice and make compote-only lollies.
If you don’t have custom-made lolly moulds, then small freezer-proof containers will do the job. Just pop a lolly stick into the mix and freeze in the same way as with proper moulds. When you take them out of the freezer, run the outside of the container under hot water to release the lolly.
