This recipe is for you if, like me, you love granola, but…

• you find shop-bought granola a bit too sweet
• you like nutty granola but there’s never enough nuts in them
• you also like to add a selection of seeds to your granola recipe
• you want to know what’s in your granola
• you want naturally sweet granola that uses honey or maple syrup rather than sugar
• you don’t like dried fruit like sultanas, raisins, papaya or coconut flakes in granola*

_{*of course, you can tailor this granola recipe to your liking if you do actually like to add different dried fruit. But do that once it’s cooked.}

I’ve eaten a lot of granola. I love it. Every day for breakfast. OK, most days. My favourites are the nutty ones without any random shrivelled-up bits of dried fruit. I’ve got nothing against dried fruit, but they can be too sweet or too bitter like they’re overcooked or something. And how sweet is most of the shop-bought granola? I’m talking about the regular ones, I know the luxury ones can less sweet and more natural in their flavours, but they don’t come cheap.

After researching and experimenting, I’ve settled on a recipe that I’m happy with. It goes down a storm here. Don’t even mention ‘recommended serving size’!

The beauty of a homemade granola is that you can mix it up. If you want different seeds, go ahead. If you don’t like nuts, leave them out – it would work just as well as a plain granola. If you’re vegan, replace the honey with maple syrup. And if you do like dried fruit, you can add that in once it’s cooked.

You may need to keep an eye on it while it’s cooking. The cooking times I’ve given below work for my oven. But it’s easy to overcook. That’s why I err on the side of caution and cook slightly less, then go for the drying out and cooling down method in the oven.

Once it’s ready, you can serve it however you like. I like it with Greek yoghurt and fresh berries. I also like it served plain with ice cold milk. At breakfast or as an evening snack.

Here’s my Homemade Nut & Seed Granola Recipe