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Pdf2 tsp smoked paprika, or ground harissa spice blend
4 tbsp olive oil
200g rolled porridge oats
1 tsp dried rosemary, or 2 tsp fresh rosemary leaves, chopped
100g mixed nuts (I use cashews and almonds), roughly chopped
100g mixed seeds (I use pumpkin seeds and sunflower seeds)
1 good pinch sea salt
1 small pinch chilli flakes
1 tbsp soy sauce, or tamari
1 tbsp maple syrup
To make this in the oven, heat the oven to 190C (170C fan)/375F/gas 5. Mix all the ingredients in a bowl, spread them out on a large baking tray, and bake for 15-20 minutes, stirring once halfway. Remove and leave to cool completely – don’t stir the granola yet.
Alternatively, cook it in a frying pan. Put a large, deep-sided frying pan on a medium heat and fry the paprika in the olive oil for a minute. Add all the remaining ingredients apart from the soy sauce and maple syrup, give everything a good
Pour in the soy sauce and maple syrup, which will get the mixture bubbling, then stir and fry for a final few minutes. Take off the heat and leave the granola to cool for 10 minutes. Have a taste and see if you want to add more sea salt. Once you’re happy, transfer to a jar with a lid or to smaller snack-size containers to pop in a gym bag or to take to work. Once made, the granola will keep in a container with a tight-fitting lid for two weeks.