Berry Granola Bars

Makes 10-12

These are packed with all the good stuff we should be enjoying at breakfast for plenty of energy throughout the morning. The best thing about these bars is that you can customise them to create a flavour you love by switching around the dried berries, nuts, nut butter and jam. They’re just perfect for an on-the-go breakfast or a portable snack.

• 225g (8oz) porridge (oatmeal) oats

(gluten-free)

• 40g (1.4oz) soft light brown sugar

• 75g (2.6oz) dried cherries, cranberries or blueberries (or a mixture)

• 30g (1oz) flaked coconut

• 75g (2.6oz) pecan nuts, chopped

• ½ tsp flaked sea salt

• ½ tsp ground cinnamon

• 40g (1.4oz) coconut oil

• 125g (4.4oz) cashew, almond, peanut

or hazelnut nut butter

• 125ml (4fl oz) maple syrup

• 75g (2.6oz) cherry or raspberry jam

1 Heat the oven to 180°C/160°C fan/350°F/ Gas 4. Line a 20 x 5 cm/8 x 2-inch baking tin with baking parchment.

2 Put 50g (1.7oz) of the oats in a food processor and blitz until you have a fine powder that resembles flour. Transfer to a large mixing bowl and add the remaining oats, sugar, dried berries, coconut, pecans, salt and cinnamon. Briefly mix to combine.

3 Put the coconut oil, nut butter and maple syrup in a small saucepan and place over a gentle heat. Stir until everything has melted together. Pour this over the dry ingredients and mix well, so everything is coated in the syrupy nut butter.

4 Transfer the granola mixture into the prepared tin, keeping a large handful back in the bowl. Press firmly into the base and sides using the back of a spoon. Spoon over the jam and spread over the surface.

5 Finish by scattering the reserved granola on top.

6 Bake for 20 minutes or until golden and crunchy on top. Allow to cool in the tin before turning out onto a board and cutting into bars. Keeps for up to 1 week in an airtight container.