Bar a vat of coffee, I was never much of a breakfast person until I started dating Pete. (Pete is one of those naturally skinny people who has to eat every few hours or becomes mute and/ or grumpy). Now however it is my favourite meal of the day. For the last few months we have started the day with a bowl of chopped seasonal fruit and yoghurt, which has been perfect but now that the days are getting colder we’re finding we need something a little more filling. Porridge has made a welcome wintery return, however you can only have porridge for so many days on the trot without feeling like you are living off wallpaper paste. And cereal is pretty much a no-no in the Hayden household now (Sugar! Sugar!), and although some are ok, a lot of my dear boys favourites have been kicked to the curb. What to do?

Cue: homemade granola. With Pete’s nut allergy it wasn’t easy finding a granola or muesli that was nut free and wasn’t full of sugar. And when I did find one that was ok, it was crazy expensive! Much cheaper and more satisfying to make your own I say. So today I set about creating a delicious and healthy nut-free granola, to pimp up our fruit and yoghurt breakfast. It is incredibly quick to make, you know exactly what goes into it and, without blowing my own trumpet, it is pretty bloomin’ good.

 

HEALTHY CINNAMON, FIG AND COCONUT GRANOLA

Makes around 16 servings

• 2 tablespoons groundnut oil (or any flavourless oil – light olive oil, sunflower, veg etc)
• 125ml runny honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon sea salt
• 275g rolled oats
• 125g mixed seeds (I use a mixture of sunflower, pumpkin, sesame and poppy seeds. Around 100g of the larger seeds and then a few spoonfuls of the little ones)
• 50g unsweetened coconut flakes
• 100g dried figs, chopped
• 75g dried cranberries

Preheat your oven to 150/ gas mark 2.

In a large bowl whisk together the oil and honey.

Crush the sea salt with your fingers into the bowl and add the oats, seeds, ground ginger and cinnamon. Mix everything together well with a large spoon and divide the mixture between two baking trays. Spread it out as much as possible and then pop into the oven for 20 minutes. Remove the trays from the oven a couple of times during cooking and mix everything up so it goldens nice and evenly.

After 20 minutes the granola should look pretty golden. Stir in the coconut, chopped figs and cranberries and pop the trays back into the oven for a further 6 – 8 minutes, until the coconut has toasted and you have a lovely crisp granola.

Leave to cool in the tray completely and then spoon into an airtight jar or container. It will last up to a month. Serve with milk and/ or yoghurt, with fresh fruit. Dreamy.