I have recently discovered that I have a nut allergy which is a great shame as I absolutely love nuts, they’re my go-to hunger suppressant and my first choice for a healthy snack. They’re also in my favourite cereals so after discovering I’m allergic to some of them I decided my only choice was to make a granola that I could eat safely…..

500g old-fashioned rolled oats

100g raw nuts and/or seeds (I used cashews; I know I can eat them)

100g mixed of seeds (I used Waitrose mixed seeds but you can use any combination; pumpkin, sunflower, sesame, flax, poppy etc.)

1 teaspoon fine-grain sea salt

½ teaspoon ground cinnamon

60g melted coconut oil (you can use olive oil)

60g honey or agave

1 teaspoon vanilla extract

80g dried fruit of choice (I used cranberries for a sweet sour flavour)

1. Preheat oven to 170°C and line a large, rimmed baking sheet with greaseproof paper.
2. In a large mixing bowl, mix the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
3. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and spread it in an even layer using a wooden spoon.
4. Bake until lightly golden, about 20 minutes, stirring halfway through. The granola will further crisp up as it cools.
5. Let the granola cool completely, undisturbed and then top with the dried fruit. Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you want a finer granola.
6. Store in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. Personally mine didn’t last a week!

Serve either sprinkled over yoghurt or layer it up with yoghurt and fresh fruit.  The combinations are endless.  We also make it up into little snack bags to take with us on bike rides.