My favourite breakfast at the moment is an apple, some berries, some greek yogurt and granola.

I make the granola myself, it started off as the Cranberry, Almond and Honey Granola in Nigella Christmas, since I first made it, it’s changed loads. I’ve taken out all the brown sugar, swapped the honey for agave and lost all the dried fruit. Like a lot of things that I cook regularly the ingredients in recipe have been changed to accommodate what I can buy in the supermarket and mostly have in the kitchen. Much as I love to faff about in the kitchen, I want the things I cook day in, day out to be simple and easy.  I make absolutely no health claims for this granola, it’s not a diet food, a batch of granola usually lasts 3 to 4 weeks.

Granola

What

225g rolled oats

120g mixed seeds (I always have these in the house and use those)

120g mixed nuts

3 heaped teaspoons ground cinnamon

1 heaped teaspoons ground ginger

half a teaspoon sea salt

1 tablespoon sunflower oil

150g light agave syrup

How

1) Put the oats, nuts, seeds, spices and salt in a bowl and mix up

2) Add the oil and agave and stir throughly until everything is coated in the agave.

3) Spread the mixture on a baking sheet (or several if you have small baking trays!) and bake on a 170°C until the granola is golden, turning halfway through. In my oven this is about 20 to 30 minutes but my oven runs hot but keep an eye on it.

4) Take out of the oven and leave to cool.

5) Once cool, if you want you can add dried fruit and mix in. You should be store in an airtight container.