• 375 g jumbo oats
  • 225 g porridge oats
  • 100 g desiccated coconut
  • 100 g wholemeal flour
  • 75 g sunflower seeds
  • 75 g hazelnuts
  • 65 ml sunflower oil
  • 225 g honey (warmed until liquid)


  • Chop hazelnuts coarsely in a food processor.
  • Add to the other ingredients in a large bowl, and stir together.
  • Pour over the oil and honey and, using your hands, rub them into the dry ingredients so that they are evenly distributed.
  • The mixture should be free from lumps.
  • Spread out in shallow baking tins and put in a low oven 225 – 250°F(120°C/Gas 5) to dry out for a couple of hours.
  • It may be necessary to stir it from time to time while it is cooking.
  • The granola is ready when it has turned a pale golden brown, and feels almost dry.
  • Rub between the hands while it is still warm, to make it free-flowing, and store when completely cold in an airtight container.
  • This cereal is delicious moistened with orange juice or milk and eaten with a chopped raw apple, or some stewed fruit (dried apricots or prunes) and yoghurt.