CHOCOLATE GRANOLA

This easy breakfast is filling and full of fibre – a wonderful alternative to sugary cereals.

Serves 8 274cals per serving

4tbsp coconut oil

1tbsp cocoa powder

1tbsp maple syrup

200g (7oz) jumbo porridge oats 100g (3½oz) mixed nuts, roughly chopped

75ml (2½fl oz) full-fat milk (per serving)

Preheat the oven to 170°C/fan 150°C/gas 3. Melt the coconut oil with the cocoa powder and maple syrup in a large non-stick saucepan over a gentle heat, making sure you stir regularly.

Remove from the heat and stir the oats in until coated. Scatter over a baking tray and bake for 15 minutes. Remove the tray from the oven and stir the nuts in. Return to the oven for a further 10 minutes. Remove from the oven and leave to cool and crisp up on the tray.

Serve 40g granola with 75ml full-fat milk per person. Store any leftover granola in an airtight jar for up to 2 weeks.