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Crunchy granola

MAKES ABOUT 1.5KG (3LB 5OZ) GRANOLA

A deliciously crunchy, nutty start to the day. Make this recipe your own by adding your favourite seeds, nuts or dried fruit.

125g (4½oz) butter or coconut oil

150ml (5fl oz) honey or maple or agave syrup

1 tsp vanilla extract

500g (1lb 2oz) oat flakes

100g (3½oz) almonds (preferably with skin), coarsely chopped

100g (3½oz) chopped hazelnuts

100g (3½oz) desiccated coconut

100g (3½oz) pumpkin or hemp seeds

100g (3½oz) sunflower seeds

300g (11oz) dried fruit (such as chopped dried dates, figs, apricots, raisins or sultanas – I like a mixture)

1 tsp ground cinnamon

1. Preheat the oven to 170°C (325°F), Gas mark 3. Place the butter or coconut oil, the honey or syrup and the vanilla extract in a small saucepan and put on the heat to melt together.

2. Next, place the oat flakes, almonds, hazelnuts, desiccated coconut, pumpkin or hemp seeds and the sunflower seeds in a large bowl and mix. Add the melted butter (or coconut oil) and syrup mixture and stir really well to make sure it’s evenly combined.

3. Spread the mixture out in a large roasting tin, lined with baking parchment, if you like (but it’s not essential), and bake in the oven for 25 minutes or until the nuts and grains are a light golden brown. Stir the granola every 5 minutes so that it browns evenly in the oven.

4. Once brown, remove the granola from the oven and leave in the tray to cool, again stirring every now and then, scraping it from the bottom of the tray. If you transfer it into a bowl while it’s warm, it will go soggy.

5. When it has cooled down, mix in the dried fruit and cinnamon. Transfer to an airtight container and store at room temperature. It will keep well for up to one month.