Still filled with all the good intentions that come with a new year, I recently baked off a big batch of granola so now every morning I can be certain of a good breakfast without having to give it too much thought.

This recipe comes from a Citrusdal Bed and Breakfast called Hebron where I spent the night during flower season last year.

Steve, the manager-cum-cook, who is a natural in the kitchen was appalled that I left too early to eat breakfast so he sent me on my way with a big bag of his home-made granola: burnished and golden, laced with honey and studded with toasted nuts and plump pieces of dried fruit.

Steve has kindly shared the recipe below – it’s so easy and obviously tastes very, very good. My only advice would be to pick a cool day for making your granola or do it early in the morning so you’re not shuffling baking trays in and out of the oven during the heat wave as I was – especially if making the full quantity!

Steve’s Toasted Granola
A very healthy and tasty granola, packed full of nuts, seeds, fruit & honey – not too much oil, no added sugar or preservatives.

You can go totally organic if you choose, buying non-sulphered dried fruit. I have provided the basic recipe, please feel free to change as many ingredients as you wish. If you like dried apple, goji berries or mango, just substitute according to your tastes.

This recipe makes about 11/2 4.5kg jars worth, so scale it down by half to make it a bit more manageable.

Ingredients:
1kg Tiger oats or large organic oats
200g skin on raw almonds – roughly chopped
200g unsalted mixed nuts - roughly chopped
250g mixed seeds – sunflower, pumpkin, linseed, sesame
200g desiccated or sliced coconut
200ml honey
50ml vegetable oil
500ml apple or berry juice
250g mixed raisins, currants & sultanas
250g dried cranberries
250g dried apricots – finely diced

Method
1. Mix oats, nuts, seeds, coconut, honey, oil and fruit juice well in a large baking tray.
2. Toast in a moderate oven (160˚C – 180˚C) constantly turning and stirring until well coloured and caramel brown in colour.
3. When completely cooled add the dried fruit and mix well.
4. Store in a sealed container. Will last a few weeks.