Our Granola

‘A winner all year round, golden and crisp, this granola is wonderful sprinkled over yogurt and fresh fruit or scattered on top of cake frosting. It also stores well, though you will have finished it all before long!’

Hands-on time 10min, plus cooling. Cooking time about 55min. Makes 600g

• 270g jumbo porridge oats

• 25g pistachio kernels

• 70g whole almonds, skin on

• 60g pumpkin seeds

• 65g sunflower seeds

• 70g golden linseeds

• 120ml olive oil

• 160ml maple syrup

• 60ml runny honey (or use agave to make it vegan)

• 1tsp vanilla extract

• ½tsp ground cinnamon

35g coconut flakes

1 Preheat oven to 180°C (160°C fan) mark 4. Mix the oats, pistachios, almonds and seeds in a bowl. Heat olive oil, maple syrup, honey, vanilla, cinnamon and ½tsp sea salt in a small pan and bring to the boil. Pour on to the dry ingredients and mix well.

2 Tip mixture on to a large non-stick baking tray and spread out evenly. Bake for 40-50min, stirring every 15min or so, until golden. Add coconut flakes for final 10min of cooking, stirring in well. Cool completely, mixing every so often to prevent it from sticking to the tray. Serve.

PER 50G SERVING 239cals, 6g protein, 14g fat (3g saturates), 20g carbs (8g total sugars), 3g fibre

TO STORE Once cool, store in an airtight container at cool room temperature for up to 3 months.