Place the butter, honey and a pinch of salt
in a small saucepan, then melt over a medium
heat. Tip the rolled oats, mixed nuts, coconut
and vanilla into a large bowl, then pour over
the melted butter mixture and stir until
everything is well coated.
Heat oven to 180C/fan 160C/gas 4. Lightly
grease a large baking tray with butter. Tip the
muesli mixture onto the tray and spread out
until evenly covered. Bake in the oven for
10 mins, then use a spoon to carefully toss
the mixture around. Take special care to get
into the corners as these may be starting to
brown. Cook for 5-10 mins more until the
mixture turns a light golden brown. Now mix
through the dried fruits and ginger, if using.
Leave to cool. Store in an airtight container
for up to 1 month.
To serve, spoon the yogurt into 4 serving
bowls. Peel the mango and, cutting around
the stone, thinly slice. Put into bowls along
with the blueberries, then scatter over the