Someone once told me that when you start making your own granola, you never go back to eating the shop bought stuff again. And how right they were. I made up my first batch at the start of the summer and I’ve been addicted ever since. Better still, your homemade version will probably contain a lot less sugar and fat.

OK so it’s essentially a sweeter take on muesli but it’s so much tastier. Plus when you make your own you can use all your favourite fruits and nuts. So you don’t like dates? No problem, replace them with apricots or prunes instead!

While my husband’s not a fan, the girls and I like to eat it in the morning with yoghurt and fresh fruit. They call it the crunchy stuff. Whatever you call it, it’s a lovely start to the day I reckon.

My recipe is based loosely on one I found in a Leon cookbook, although it changes every time I make it depending on what I happen to have in the store cupboard. This is how I made my latest stash…

Granola

200g rolled oats
125g sunflower seeds
75g honey
30ml sunflower oil
100g hazelnuts, chopped
100g flaked almonds
100g dried dates, chopped
125g sultanas
100g currants

Preheat oven to 190°C/gas mark 4.

Put the oats and sunflower seeds in a large bowl, pour in the honey and oil and mix together well so the oats and seeds are completely coated. Cover a large baking sheet with greaseproof paper and spread the oat mixture evenly across it. Bake in the oven for 15 to 20 minutes until the oats are golden.

Meanwhile dry fry the hazelnuts and almonds on the hob until they are ever so slightly browned and leave to one side to cool.

When the oats have cooled, pour into a bowl and combine with the hazelnuts, almonds, dates, sultanas and currants.

Store in a large airtight container – a kilner jar is perfect. The granola will keep for around a month.