Many granola mixes (and most breakfast cereals) that you buy at the supermarket are loaded with sugar. It's easy to make your own granola, sweetened only with naturally sweet maple syrup. It'll keep for a fortnight in a kilner jar or tin - plus this way you and the kids get to tailor which nuts, seeds or fruit go in it. You can do all the measuring for this in a mug which makes it great for little kids - it doesn't matter if you're a bit inexact with amounts - just keep an eye on it in the oven and make sure you don't forget about it and burn it. A great one to make on a Sunday morning in your pyjamas.

Makes 1 jar 

3½ mugs gluten-free rolled oats
½ mug sunflower seeds
½ mug flaked almonds
120ml maple syrup
80ml olive oil
½ tsp vanilla extract
½ tsp ground cinnamon
a pinch of salt
½ mug of raisins

Takes 45 minutes

1. Heat your oven to 150°/300°F/Gas mark 2 and spray a rimmed baking tray lightly with oil or line with baking parchment. Take your favourite mug and measure out about 3½ mugs rolled oats then throw them in a large mixing bowl with ½ mug sunflower seeds and ½ mug flaked almonds.

2. Now stir together 120ml maple syrup with 80ml olive oil and ½ tsp vanilla extract in a plastic measuring jug then pour over your oats mixture. Add ½ tsp ground cinnamon plus a pinch of salt and stir.

3. Pour the mix onto the tray and spread out in an even layer before baking for about 40 minutes. Check on it on and off to make sure it's not burning and stir with a wooden spoon. When it's cooked it'll look nice and toasted - remove from the oven and stir in ½ mug of raisins. Leave it to cool before packaging it up.

Want to vary it? Let the kids pick their favourite dried fruit add-ins from chopped dried apricots, dried cherries or bashed up banana chips, or switch the flaked almonds for pecans or walnuts, or the sunflower seeds for pumpkin seeds.