The granola we can't stop making

The granola on your yogurt bowl has a small cult following, and we're asked for the recipe often enough that it felt rude not to share the important bits. The flavour is easy — maple, oats, three kinds of seed. The texture is where the magic is.

Chase the cluster

Loose, sandy granola is fine. Big, craggy, snackable clusters are better. The trick is to resist stirring it. Press the mixture flat onto the tray before it goes in, bake it low and slow, and then — this is the hard part — leave it completely alone until it's cool.

Stirring mid-bake is how you break every cluster you were trying to build. As it cools, the maple sets like glue and holds everything together in those satisfying chunks.

Make it yours

Once you've got the method, the mix is forgiving. Swap the seeds for what's in the cupboard, add coconut in the last ten minutes so it toasts rather than burns, and fold dried fruit in only after baking. A pinch of salt makes the whole thing taste like more than the sum of its oats.

Make a big batch on a Sunday and it'll see you through the week — assuming it survives that long, which in our kitchen it rarely does.