This quick granola is delicious warm, eaten straight from the pan, or cool and chunky, with ice-cold milk. I serve it on top of ice cream, on yoghurt in granola pots on the go, or just eat it by the handful. The seeds can be swapped out for any that take your fancy or that you have in.
Measure the oats, sunflower seeds and linseed into a large, nonstick pan. Drizzle over the oil, if using, or spray Frylight or similar, if you’d rather. Add the cinnamon and a pinch of salt.
Cook over medium heat for 10 minutes, until the oats start to toast slightly. Stir intermittently to cook evenly and stop them from sticking and burning.
Drizzle the syrup or honey over, and turn the heat up to high. Stir continuously for 1 minute until the oats start to clump together, then remove from the heat and cool completely.
Store in a clean, sealed airtight jar or container for 3 weeks.
© Jack Monroe, 2020