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TOAST-IN-THE-PAN GRANOLA

MAKES ABOUT 12 SERVINGS

266 CALORIES PER SERVING (WITHOUT MILK OR YOGHURT)

Ready-made granola is a handy store-cupboard breakfast, but I’ve realised that the packaged versions often contain lots of sugar. This is a quick, easy and tempting alternative – and you don’t even need to turn on the oven!

3 tbsp coconut oil

1½ tsp ground mixed spice

3 tbsp thick honey

220g oats

50g brazil nuts, roughly chopped

50g whole almonds, roughly chopped

35g cashew nuts

20g pumpkin seeds

15g sunflower seeds

50g apricots, chopped

50g sultanas

TO SERVE

milk, plain yoghurt, fruit

1 Heat the oil in a large wok over a medium heat and add the spice and honey. Cook for 1 minute, stirring all the ingredients together until they’re hot and bubbling.

2 Add the remaining ingredients and cook for 8–10 minutes until everything is toasted and bits are starting to stick together. Toss the mixture every now and then to check that the underneath isn’t burning.

3 Take the pan off the heat and transfer the mixture to a container. Leave it to cool. You’ll find that once the mixture has cooled it will stick together in little clumps like traditional granola. When the granola is completely cool put a lid on the container. Eat within a couple of weeks.

4 To serve, put 50g of granola in a bowl, add milk and top with some plain yoghurt and fruit.