Preheat the oven to 180°C/356°F.

Make sure your hazelnuts do not have the skins on. If you can’t find any without, simply pop them on a baking tray and into the oven for 10 minutes. When they are ready, rub them between your hands and the skins should drop off.

Finely chop your nuts (hazelnuts and almonds).

Take a deep baking tray and mix the dry ingredients together. Oats first, followed by nuts, then seeds. We use pumpkin and sunflower seeds but you can choose whichever you prefer.

Now for the spices - cinnamon and cardamom. Crush your cardamon to remove the seeds from the pods, then place the seeds into the baking tray along with the cinnamon. You can crack open your cardamon using your fingers or a pestle and mortar, then gently pulling it apart and catching the seeds.

Toss and stir this all together.

Add your olive oil, maple syrup and a good pinch of sea salt. Mix together, then you’re ready to bake.

Roast your granola for 40 minutes, stirring every 10 minutes until nice and golden brown.

Add your coconut flakes and mix together.

Time to serve up! Pair with a dollop of yoghurt and drizzle of honey, a splash of milk, or with porridge and apple puree. Enjoy.