• Preheat oven to 180ºC/160ºC fan/Gas 4.
• Line a 9-inch square baking tin with baking paper and lightly spray with cooking oil.
• Place granola on a lined baking tray and bake for 8-10 minutes until lightly toasted. 
• In a small pan, heat the honey, butter and brown sugar until the butter has melted and the sugar has dissolved. 
• Set aside a tablespoon of the mixed seeds, almonds and dried cherries to decorate the tops with later. 
• Once the ingredients in the pan have melted, add the salt and remaining mixed seeds, almonds, dried cherries and all of the toasted granola. Mix thoroughly to combine. 
• Press the granola mixture into the baking tin, use the back of a spoon to spread it evenly to the edges. 
• Use the set-aside seeds, cherries and almonds to decorate the top of the granola base, pressing them in firmly with the back of a spoon. Chill for two hours until set.
• Once set, turn the contents out on to a board and cut into 8 bars. 

To make the vanilla yoghurt coating

• Place the yoghurt into a bowl and add the melted butter, mix to combine. Add the icing sugar and whisk until you have a thick consistency. The yoghurt mixture will thicken more as it sits. 
• Dip the bars into the yoghurt mixture to coat the underside. Turn them upside down and put the bars into the fridge for an hour to set.