Making your own granola is lovely, and we can’t keep ours on the shelf here, such is its popularity. The roasted pineapple and basil work really well together

Serves 4


  • 150g oats
  • 75g muscovado
  • 25g sunflower seeds
  • 25g pumpkin seeds
  • 20g sesame seeds
  • 50ml water
  • 50ml sunflower oil
  • 30g crushed hazelnuts
  • 30g flaked coconut, toasted
  • 30g dried cranberries
  • 1⁄2 pineapple
  • 50ml honey
  • 1 star anise
  • 200g full fat yogurt
  • 1 pomegranate, deseeded
  • A few basil leaves


1 Preheat the oven to 170oC/gas mark 3. To make the granola, mix all the dry ingredients together. Add the wet ingredients and mix together.

2 Place in a baking tray and bake for 11⁄2 hours, mixing every 20 minutes to prevent it from sticking together. When the granola is cool, mix the hazelnuts, coconut and cranberries through it. Store in an airtight container.

3 To roast the pineapple, preheat the oven to 180oC/gas mark 4. Dice the pineapple into small chunks and put into a baking tray. Drizzle the honey over it and add the star anise. Roast for 30 minutes, until slightly golden around the edges. Allow to cool and store in the fridge.

4 Place three tablespoons of yogurt in each bowl, add the granola, pineapple and pomegranate. Scatter the torn basil over the top and serve.