Walnuts, almonds, pumpkin and sunflower seeds toasted with coconut flakes until the kitchen smells like a holiday morning. Rice malt syrup binds the mix loosely so it stays in clusters without setting too sweet, and a half-teaspoon of cocoa adds a darker note underneath the cinnamon.

The technique matters more than the recipe. Start in a heavy pan to bloom the spices in the coconut oil, then move to a low oven on a baking tray to finish. Stir twice, no more, or the clusters break apart. The granola is ready when the coconut flakes go a deep gold at the edges and the almonds smell of marzipan.

Serve with a thick spoon of Greek yoghurt and a passionfruit cracked over the top: the tart pulp cuts the richness, the seeds give a second crunch under the nuts. Holds in a jar for a fortnight if it lasts that long.

The kind of granola you eat by the handful between meals, which is the real reason to make it instead of buying it.