This granola tastes like Christmas. Serve it with Greek yoghurt and stone fruit for breakfast, or on the side of vanilla panna cottas for dessert. It’s a good baking project with the kids and also makes excellent gifts. Tailor the nuts included and dried fruits to whatever takes your fancy.

Makes 4-5 small jars.

INGREDIENTS

• 80g rolled oats
• 45g ground flax
• 30g desiccated coconut
• 50g chopped pecans
• 50g chopped walnuts or hazelnuts
• 2 tsp ground cinnamon
• 4 tsp ground ginger
• 3 tsp mixed spice
• 1 tsp sea salt flakes
• 4 tbsp mild tasting olive oil
• 60ml golden syrup (or honey)
• 1 egg white, beaten until foamy
• Optional: 100g dried figs, chopped, or dried apricots or pears, chopped

METHOD

1. Preheat the oven to 140°C/285°F and line two large baking sheets with baking paper.
2. Combine the dry ingredients in a large mixing bowl. 
3. In a small saucepan combine the olive oil and honey and whisk together over a medium heat until well combined and it bubbles. 
4. Pour the honey and oil mix over the dry ingredients and stir to combine. Fold in the beaten egg white and transfer to the baking sheets, spreading out so you form small clusters.
5. Bake for 45 minutes, then use a spatula to turn the granola to crisp all sides, then bake for another 25 minutes until crunchy and golden. Allow to cool for 15 minutes on the trays out of the oven, then add the dried fruit if you fancy. When cool transfer into glass jars and seal tight.

Recipe by Tori Haschka.