The best granola

Martha Collison's flavoured-packed cacao nib, nut and sour cherry granola hits the healthy notes while still having a touch of indulgence.

Ingreadient

• 125g clear honey
• 2 tbsp coconut or vegetable oil
• 2 tbsp almond butter, smooth or crunchy
• 1 tsp sea salt flakes, to taste
• 350g jumbo rolled oats
• 50g mixed seeds
• 50g Roasted cashew nuts
• 50g whole almonds
• 1 British Blacktail Free Range Large Egg white
• 75g tub Cooks’ Ingredients Sour Cherries
• 50g goji berries
• 3 tbsp cacao nibs
• 2 x 18g packs Urban Fruit Baked Coconut Chips

Step by step

1. Preheat the oven to 150°C, gas mark 2, and line a large baking tray with baking parchment. Warm the honey, oil, almond butter and salt in a small pan. Combine the oats, seeds and nuts in a mixing bowl. Pour over the honey mixture and stir until coated.
2. In a small bowl, lightly whip the egg white until frothy, then stir it through the granola mix. Tip onto the baking tray and spread evenly.
3. Bake for 25 minutes, then turn the tray, stir the granola and bake for 10-15 minutes more. Some granola will have clumped together into clusters and should be golden brown in colour. Turn the oven off and allow the granola to cool completely so it’s crisp, then stir in the goji berries, cacao nibs and coconut chips. This will keep for up to 1 month in an airtight jar or tub.