Coconut jumbo oat granola with charred stone fruit

This is a brilliant granola, not too sweet and perfectly crisp. The joy, of course, is adapting the recipe according to whatever leftover packets of seeds, nuts and dried fruit you have in your cupboards. This stores well at room temperature in an airtight container.

MAKES ROUGHLY 1.5KG (ENOUGH FOR 15 PORTIONS) INGREDIENTS For the coconut granola

100g flame or jumbo raisins 50g whole skin-on almonds, roughly chopped 50g shelled unsalted pistachios, roughly chopped

50g pecans, roughly chopped 250g jumbo oats

25g pumpkin seeds

25g chia seeds

4 tbsp coconut oil

5 tbsp maple syrup

1 tsp ground cinnamon

1 tsp vanilla bean paste

4 tsp water

½ tsp flaky sea salt

50g coconut flakes

To serve (per person)

1 nectarine, peach or apricot, halved and stoned

1 tsp melted unsalted butter 150g Greek or natural yogurt a few edible flowers (optional)

Preheat the oven to 170C/150C fan/Gas 3 and line a large baking tray with baking parchment. Soak the raisins in a bowl of just-boiled water while you prepare the other ingredients.

In a large mixing bowl, combine the chopped nuts, oats and seeds. Put the coconut oil, maple syrup, cinnamon, vanilla and water in a small saucepan and heat until it comes to a simmer. Drain the raisins and tip them into the saucepan, then pour everything over the nuts, oats and seeds mixture. Sprinkle in the salt and mix together well.

Spread the granola mixture out over the parchment, making it a little thinner in the middle and piling it up more at the edges, as that’s where it will brown more quickly. Bake for 15 minutes, then stir well and continue to cook, stirring every 10 minutes until golden and fragrant (35-45 minutes in total, depending on how golden you like it). Stir in the coconut flakes for the final five to 10 minutes. Once ready, remove from the oven and set aside to cool.

When ready to serve, heat a griddle pan or a barbecue over a mediumhigh heat. Brush the cut sides of the fruit with melted butter, place them cut-side down on the griddle, and cook for two minutes until lightly charred. Spoon the yogurt into bowls, top with a hefty sprinkling of granola and the fruit. Some edible flowers look pretty, too.

Recipe from California: Living + Eating by Eleanor Maidment (Hardie Grant, £22)