Grain recipes: homemade granola - Telegraph 400 g (14 oz) rolled (porridge) oats 75 g (2¾ oz) chopped pecans 35 g (1¼ oz) roughly chopped hazelnuts 60 g (2 oz) sunflower kernels 60 g (2 oz) pumpkin seeds (pepitas) 60 g (2 oz) linseeds (flax seeds) 60 g (2 oz) hemp seeds 250 ml (8½ fl oz) maple syrup 60 g (2 oz, lightly packed) soft light brown sugar 80 ml (2½ fl oz) rapeseed, peanut or hazelnut oil 150 g (5½ oz) dried apples, chopped 75 g (2¾ oz) dried cranberries 35 g (1¼ oz) raisins Preheat the oven to 160°C (320°F). Line one large or two small roasting tins with baking paper. Put the oats and all the nuts and seeds into a bowl and mix them together. Put the maple syrup, sugar and oil into a large heavy-based saucepan over a low heat, stirring a little to help the sugar melt. Stir in the oats, nuts and seeds and mix well until all the dry ingredients are coated. Spread the mixture over the lined trays - break it up a bit as it shouldn't lie in big clumps - and bake for about 25 minutes, or until golden. Stir through the dried fruit and cook for another 5 minutes. Remove from the oven and leave to set and cool. Break the granola into chunks and store in an airtight container. If you want to have it warm for breakfast you can just reheat it in the oven - this will crisp and refresh it too - or eat it with warm milk. The granola will keep well for 2 weeks and you can refresh it by putting it all in the oven again for 15 minutes or so. Alternative: wholegrain honey puffs cereal Gently heat 300g (10½ oz) honey and 60ml (2 fl oz) sunflower oil in a large saucepan.  Stir in 200g (7 oz) mixed puffed grains (wheat, oats, rice, spelt and amaranth), 50g (1¾ oz) each chopped pecans, hazelnuts, sunflower kernels, pumpkin seeds (pepitas), linseeds (flax seeds) and hemp seeds and 2 tablespoons chia seeds. Spread over 2 lined baking trays and bake for 35-40 minutes at 160C/320F/gas 3), but check how it's going after 20 minutes. Leave to cool and then break up any clumps. Makes 600g (1lb 5 oz).