Step 1: For the blueberry lemon compote, add the blueberries, maple syrup, lemon juice and zest to a medium-sized saucepan. Stir to combine. If using fresh blueberries, use a fork to gently press down and squish the blueberries. Heat over medium-low heat until the blueberries have released their juices and have thickened, around 8-10 minutes. Stir regularly to ensure nothing burns to the bottom of the pan.
Step 2: To serve, top toasted Oakrun Farm Bakery Crumpets with a large spoonful each of the vanilla greek yogurt, blueberry lemon compote and granola. Top with a drizzle of maple syrup and a few pieces of lemon zest. Enjoy!