In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto a sheet pan. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even golden brown color.
Remove from oven and cool. Store in an air-tight container up to two weeks.
Bring water, sugar and lemon juice to a boil stirring to dissolve sugar.
Fold berries into sugar syrup and bring to a bare simmer.
Remove from heat and cool. Refrigerate 4 hours or overnight before use.
In a shallow Mason jar layer the yogurt, berry compote and granola. Serve immediately