I first made this for myself as I love peanut butter in the mornings, but not having a toaster, popping bread under the grill inevitably goes wrong when you have a child to get washed and socked and shoed in the mornings – so I cobbled this together and bunged it in a big jar. Perfect with hot milk, or cold, or even pop it in the microwave for a minute for a warm, soft, stodgy, comforting start to your day.

There are endless variations to this too, just add a good oil, like coconut, in place of the peanut butter to hold your oats together (oo-er) and the possibilities are endless. I recommend dark chocolate with toasted or ground almonds if the purse stretches. Dark chocolate and marmalade is similar to a famous round chocolate orange in a bright blue box, and for breakfast, such fun! Golden syrup can be replaced with treacle, sugar, or any sweetening agent of your choice. If you feel like erring on the side of virtuous, chop a banana into it.

Makes 8 portions at 9p each.

30ml oil, 3p (£1.20/1l)

4 tbsp/65g peanut butter, 13p (70p/340g)

4 tbsp/100g golden syrup, 22p (£1/454g)

300g rolled porridge oats, 23p (75p/kg)

((I’m currently trialling a partnership program with the budget supermarkets that I shop in for my recipes. If you click the links in the recipes I may earn a small commission, but don’t just click for the sake of it as they’re wise to that! As ever, I don’t promote anything I don’t genuinely use and love myself, but if you do online shopping at either of the Big Two, you might want to check out my recommendations)

First, preheat the oven to 180C.

Melt the peanut butter and golden syrup together with the oil – either in a medium saucepan on a low heat for a minute or two, or in the microwave on full power for 30 seconds – and stir to combine.

Add the oats and mix well to coat then in the oil-peanut-syrup mixture.

Lightly grease a baking tray and tip the granola onto it, gently flattening down with the back of a spoon to spread approximately 1cm thick. Bake in the centre of the oven for 15 minutes.

Remove and allow to cool, before transferring to an airtight container to store. It will keep for around 2 months. First published in the Guardian, Jan 2014.

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