On the menu: Granola pops

Ingredients

100g butter

50g demerara sugar

3 tbsp honey

200g porridge oats

250g dried fruit and seeds of your choice

I used tropical fruits, raisins, goji berries, chia seeds, linseeds, cherries and cranberries.

Method

• Melt the butter, sugar and honey together and add to the dry ingredients. The mixture is very sticky, so you might want to use a little cornflour to enable you to roll it into small balls that will fit the cake pop maker. They take around five minutes to cook this way.
• When cool, melt a little chocolate and use the lollipop stick to make a hole.
• Dip the stick in the melted chocolate and insert into the hole.
• When the sticks are all set and firm in the pops, you can use a pastry brush to coat the pops in chocolate.
• Leave to dry and wrap in Cellophane.
• Alternatively, press the granola into a greased baking tin and bake for around 25 minutes at 180degC/gas mark 5.