Granola

Mix rolled oats with nuts or seeds, a little oil and honey or maple syrup. Spread on a tray and bake at 160°C for about 25–30 minutes, stirring once, until golden; let it cool completely before storing.

Press the mixture firmly onto the baking tray and avoid stirring it more than once. Leave it untouched until fully cool, then break it into clusters.

Pour milk over it like cereal, or spoon it over yoghurt with fresh fruit for a granola pot. Add it just before eating if you want it to stay crunchy.

Yes. Mix granola with warm honey and nut butter, press it firmly into a lined tin, then chill for a couple of hours before cutting into bars.

Keep it in an airtight container in a cool, dry cupboard. Homemade granola should be completely cool before you seal it, or trapped steam can soften it.

Not necessarily: oats can be contaminated with wheat, barley or rye during processing, and some recipes include gluten-containing ingredients. Choose a pack labelled gluten-free if you need to avoid gluten.

About 40 g is a useful starting portion—roughly a small handful. That provides 186 kcal.

Granola is usually baked with oil or syrup, giving it a toasted, crunchy texture; muesli is generally an uncooked oat-and-fruit mix. Muesli has 12 g of protein per 100 g, compared with 13 g in granola.