Granola, from the Isle of Lewis

I've just made another batch of granola. It looks like the landscape of Mars, but tastes great:

It's life, Jim, but not as we know it.

My recipe comes from Ravenstar, a B&B in the Isle of Lewis. I’ve adapted it to the Mediterranean:

• Olive oil           4 tablespoons
• Runny honey  2 tablespoons
• Vanilla pod      the seeds and goo from inside a 1 inch piece of pod
• Porridge oats (small, rolled, oats)       120 grams
• Oats (large, rolled, oats)         120 grams
• Sunflower seeds         60g
• Walnuts and almonds 120 grams total
• Dried fruit – I use dried figs, apricots and raisins        120 grams total

Preheat the oven – I use the lower heating element only to avoid over-toasting the granola – to 190ºC. Oil a large baking tin.

In a pan over a low heat, mix the olive oil and the honey. Add the vanilla seeds and goo.

Add all the other ingredients except the dried fruit and stir a lot, and then tip into the baking tin.

Place in oven and bake for 20 mins, stirring every 5 minutes.

Turn oven off.

Stir in the dried fruit and put back in the oven for 10 minutes more.

Leave to cool completely, and then store in large jar.

Delicious with milk or yoghurt, any time of the day.