I’m a creature of habit when it comes to breakfast and love my daily muesli fix of oats, nuts, seeds and fruit. Don’t think the youngest is impressed though, so this coco-choco granola is my attempt to lure him away from those super-sugary breakfast cereals. Feel free to chop and change the combo depending on favourites but here I used a few handfuls of jumbo porridge oats (150g), a few handfuls of buckwheat flakes (125g) – or you could use all oats, quinoa flakes or millet flakes. Put the grains in a large mixing bowl with 100g pecans, 100g almonds or hazelnuts, 50g walnuts, 100g sunflower seeds and 2 tsp ground cinnamon. Heat 80g coconut oil and when melted stir in 1 tsp vanilla extract and 6 tbsp maple syrup or honey. Pour into the bowl, stir well until mixed together then tip the granola mix onto two baking trays. Bake for 20 minutes at 170°C. Remove from the oven, stir in 40g desiccated coconut and 2 tbsp raw cacao powder then return to the oven for another 10 minutes until light golden and crisp. Stir in 100g dried cherries and leave to cool and crisp up a bit more. Serve with yogurt, milk and topped with favourite fruit.