Warmer weather calls for a different sort of breakfast. The porridge we have been eating for months on end must give way – but I want to keep oats involved because they provide such a healthy start to the day for my family. I have been making this granola for years and we all love it. The variations are endless. For something a bit special I like to add small chunks of dark chocolate – packaged up either in paper bags or glass jars, it also makes a great gift.Granola 500g oats 100g shredded coconut 100g almonds 100g walnuts 3tbsp sunflower seeds 3tbsp sesame seeds pinch of salt 4tbsp honey 3tbsp oil 1tsp cinnamon 1tsp nutmeg 100g sultanas 100g cranberries (for Christmas Granola) 100g dark chocolate cut into small chunks (for decadent Granola)
Preheat the oven to 180C. Mix together the oats, coconut, nuts, seeds and salt in a large baking tray (don’t omit the salt).
Melt together the honey, oil, cinnamon and nutmeg in a pan over low heat, then pour over the oat mix and stir through.
Bake in the oven, checking regularly and stirring often, until the granola reaches your preferred degree of crunchiness (about 20 minutes). Don’t blog or read the paper or hang out the washing during this stage as it can burn quickly. Trust me on this one.
Allow to cool completely and mix through the sultanas and/or cranberries and/or chocolate. I store the granola in a large airtight glass jar on the kitchen bench.