Serves 8

1/2 teaspoonful fine sea salt

1/4 cup sunflower seeds

1/2 cup soft brown sugar

2½ cups course oats

1 cup grain of choice eg. barley or spelt

1 cup chopped nuts

1/2 cup grapeseed, canola or sunflower oil

1/2 cup maple syrup

3/4 cup cacao powder

3/4 cup dried cherries (alternately dried cranberries or blueberries or a mixture of dried berries)

Method:

Preheat the oven to 180 degrees/160 fan/Gas Mark 4 and line a baking tray with baking or greaseproof paper.

Mix all the dry ingredients in a bowl, except for the dried fruit and cacao powder.

Mix the oil, maple syrup, cacao powder in  separate bowl, then pour this mixture over the dry ingredients and blend together really well.

Gently pour the mixture on the baking/greaseproof paper and spread out evenly by tapping the base onto a kitchen surface.

Bake for about 25-30 minutes and keep an eye on it and stir if it begins to burn at the edg. Fold in the dried cherries or dried fruit after 20 minutes.

Drizzle on a little extra maple syrup.

Remove from the oven and leave to cool fully before breaking up into pieces.

Store these in an airtight tin – enjoy!

When I took these into work, it brightened up a  dull January day for the entire Nutrition and Dietetic team at The Whittington Hospital.

Chocolate granola served with yoghurt, sliced pear and a drizzle of honey