I love granola, but unfortunately most of the shop-bought varieties are not as healthy as they appear. Unless you’re prepared to check every packet in the supermarket, finding one that’s not rammed full of sugar is going to be tricky … unless you make your own.

It’s not as hard as you might think either. The real deal maker here is that you are in control of what ingredients you use and therefore how much sugar you put in.

The recipe below uses only two tablespoons of honey. Now while that sounds a lot, this recipe will make you enough granola for around 10 to 12 portions so break that down and the sugar content in each portion is pretty small.

When you’ve made your batch you can store it in an air-tight container and it will keep for several weeks. That is assuming you haven’t eaten it all by then. Feel free to play around with the basic ingredients here too. If you don’t like almonds or cranberries you can always replace them.

Give it a go and let me know what you think.

WHAT YOU NEED:

• 85g porridge oats
• 30g desiccated coconut
• 40g mixed seeds
• 80g chopped almonds (you can use whole nuts and chop them in a food processor)
• 100g dried fruit (I used cranberries)
• 1 tablespoon of cinnamon
• 1 teaspoon cacao powder (optional)
• 25g coconut oil (melted)
• 2 tablespoonds of honey
• salt

• In a bowl mix together the oats, coconut, seeds and almonds. I like to leave some whole almonds in too.
• Pour the dry mixture onto a thin baking tray and spread them out as thinly as you can.
• Put your tray in the oven for around 15 minutes at 175c to roast.
• While they are roasting, in a bowl mix together the dried fruit, cinnamon, cacao and a pinch of salt.
• Add in the melted coconut oil and honey.
• When the roasted ingredients are ready pour them straight into the bowl and mix them well so everything is covered in the oil and honey.
• Blend in the dry ingredients and add some extra dried fruit if desired.
• Pour your mixture back in the baking tray and spread it out over the whole surface.
• Use the back of a spoon or spatula to press the mixture down so it compresses together.
• Put your tray back in the oven at 150c for 15 to 20 minutes. Keep an eye on it so it doesn’t burn around the edges.
• Finally, when it’s cooled down you can break up the mixture pop it in an air tight container and you’re good to go.
• I usually have mine with Greek yoghurt and some fresh berries.