This won’t be the first time you’ve read that shop-bought granola is full of tonnes of sugar. There are now more and more healthy versions available, however these can be really expensive. So, I decided to make my own!

Granola is really versatile and so you can chop and change the nuts and seeds. Most granola recipes contain raisins or sultanas, however I’ve opted for dried cranberries because I much prefer them.

Shopping list: 300g oats, 200g pecans, 100g almonds, 100g flax seeds, 200g pumpkin seeds, 200g sunflower seeds, 200g cranberries, coconut oil, maple syrup, cinnamon.

Rather than buying the pumpkin and sunflower seeds individually, I used my ‘oh my omega megamix’ from Holland and Barrett. I usually sprinkle this on top of salads, but it’s mostly made up of pumpkin and sunflower seeds so it was ideal for this recipe.

1. Place the pecans and almonds in a food processor and pulse until they are crushed

2. Add them to a large mixing bowl, along with the oats and all of the seeds

3. In a saucepan, melt 3 tablespoons of coconut oil with 3 tablespoons of maple syrup and 3 teaspoons of cinnamon. Once it has all dissolved, add it to the dry mixture and mix well.

4. Line a baking try with parchment and then place the mixture on top. Bake for about 30 minutes at 180 degrees Celsius. You’ll need to stir the mixture every 5-10 minutes to make sure it doesn’t burn.

5. Once the granola is cooked, allow to cool and then mix in the dried cranberries (or raisins!)

Serve with yoghurt and seasonal fruit!