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SERVES 4-6

Oil for greasing

200g/2 cups of rolled oats

70g/¹/₂ a cup of pumpkin seeds

50g/¹/₂ a cup of flaked almonds

50g/¹/₂ a cup of desiccated coconut

2 teaspoons of vanilla extract

160g/¹/₂ a cup of agave syrup or honey

2 tablespoons of apple juice

1 tablespoon of ground cinnamon

1 teaspoon of ground allspice

1 pinch of freshly grated nutmeg

100g/¹/₂ a cup of chopped dried apricots

You can eat this with milk as a cereal, sprinkle it on yoghurt or porridge or simply stick your paw in the jar throughout the day. It makes one feel very fifties housewife, because as it bakes the house is bathed in a warm cinnamon-y glow.

Preheat the oven to 180°C/160°C fan/Gas 4 and oil a large baking tray/cookie sheet.

Combine in a mixing bowl the oats, pumpkin seeds, almonds and desiccated coconut. In a separate large mixing bowl, mix all of the wet ingredients and the spices. Combine the dry ingredients into the wet.

Spread the mixture out evenly on the baking tray/cookie sheet, using a spatula to smooth it down. Bake for around 40 minutes, keeping an eye on the granola. When it starts to brown, turn the mixture over with the spatula to make sure it toasts evenly on both sides.

When it is ready, take it out of the oven, let it cool, then add the apricots.

Store in an airtight container and serve with milk or yoghurt, or eat as a snack when the whim takes you.