One recipe – 2 uses, what is not to love!. I usually double this recipe and use half for the granola bars and half for the cereal. I always leave packing up my food for work to the morning and either grab one of these bars of some of the cereal to have at my desk if I can wait till then. (The inside of my car can testify to this). Granola topped with fresh fruit and yoghurt makes a lovely lazy breakfast at the weekend.

Ingredients
300gr porridge oats
100gr dessicated coconut
4oz butter
8fl oz honey
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
180gr mixed fruit (Apricots, Cranberries, Sultanas, dates) – chop apricots and dates if using
2 handfuls of wheatgerm, linseeds or other seeds of choice

For the granola bars
Preheat the oven to 190C.
Grease an 8 x 12-inch baking dish and line it with parchment paper.
Toss the oatmeal and coconut together on a flat baking tray and toast in the oven for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl.
Reduce the oven temperature to 160C.
Place the butter, honey, brown vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the fruit and seeds if using and stir well.
Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for a few hours before cutting into squares.

For the Granola Cereal
Preheat the oven to 190C.
Toss the oatmeal and coconut together on a flat baking tray and toast in the oven for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl.
Add the fruit and seeds and mix to combine. Let it cool and transfer to an air tight container and use as needed.