Crunchy Cherry and Coconut Granola Clusters

SERVES 6 | PER SERVING: 348 CALORIES | 11G PROTEIN | 38.6G CARBS | 19.3G FAT

Granola is a tasty and popular breakfast, yet the shop-bought versions tend to be packed with refined sugar, vegetable oil, preservatives and other less-than-healthy ingredients for your skin and waistline. This filling version is full of nourishing and energy-boosting seeds, nuts, unsweetened dried berries, tahini, cinnamon and vanilla for a deliciously nutty, rich taste, and it uses ripe banana in place of oil to reduce the calorie content. I love a handful of this crunchy granola sprinkled on top of smoothies or simply eaten with a splash of ice-cold almond milk.

coconut oil, to grease

1 ripe medium banana

1 tbsp pure maple syrup or honey

1 tbsp tahini

100g gluten-free porridge oats or quinoa flakes

80g unsweetened dried cherries (raisins or dried cranberries make a good alternative)

65g chopped almonds

55g flaked almonds

4 tbsp unsweetened desiccated coconut

4 tbsp goji berries

3 tbsp pumpkin seeds

2 tbsp sunflower seeds

2 tbsp milled flaxseeds

2 tbsp sesame seeds

2 tsp ground cinnamon

2 tsp vanilla extract or powder

1 Preheat the oven to 180°C. Line a large baking tray with non-stick baking paper or lightly grease it with coconut oil.

2 Place the banana in a large mixing bowl and mash with a fork, then add the maple syrup and tahini and stir until well mixed. Add all the remaining ingredients and mix until a thick, sticky mixture forms. Add a dash of unsweetened almond milk if the mixture seems too dry.

3 Spread the granola onto the baking tray and toast it in the oven for 15–20 minutes, until golden brown. Stir the granola after 8–10 minutes to ensure it toasts fully and evenly.

4 Remove from the oven and allow the granola to cool for 10 minutes before serving. Store the granola in an airtight container in a cool place for up to three days.