Granola bar

We might be biased, but our mum’s recipe for granola really is the best, say Gracie and Sophie Tyrrell. She created this bar version so that we never went without a hearty breakfast when we were busy – and we still love it.

• Makes 12 bars
• 200g jumbo rolled oats
• 50g roughly chopped pecans
• 50g flaked almonds
• 25g goji berries
• 100g mixed seeds
• 2 tsps ground cinnamon
• 100g coconut oil, melted
• 150ml maple syrup
• a pinch of salt

• ​Preheat the oven to 180°C and line a 20cm brownie pan with baking paper.
• Combine all the ingredients in a large mixing bowl and mix thoroughly.
• Tip the mixture into the prepared pan and spread it evenly. Press down with a large flat spatula or fish slice to compress the mixture a little, and make sure you have a nice, smooth top.
• Pop the pan in the oven and bake for about 30 mins, until golden on top.
• Check it halfway through the cooking time: if it looks like it’s browning a little too quickly (or the goji berries are going a bit dark), then cover it with a piece of foil.
• Remove from the oven and let it cool in the pan for a few minutes, to firm up.
• Use the baking paper to lift it out of the pan and onto a chopping board. Let it cool completely.
• Slice into 12 bars to serve or store in an airtight jar or container for up to one week.

Taken from Naturally Delicious Snacks & Treats by Gracie and Sophie Tyrrell, published by Pavilion Books at £9.99. To buy from The Week Bookshop for £8.99, call 020-3176 3835 or visit www.theweek.co.uk/bookshop.