1

Preheat the oven to 160°C, fan 140°C, gas mark 2½. Combine the oats and flour in a bowl. Melt the honey, low-fat spread and peanut butter in a small pan set over a medium-low heat. Stir to combine, then remove from the heat and stir in the oat and flour mixture.

2

Spoon into a 24-hole silicone mini muffin mould – you’ll have enough mixture to fill 20 of the holes. Use your thumb to press the mixture firmly into each hole and make a dip in the centre to form a cup. Bake for 12 minutes.

3

Using a teaspoon, divide the jam between the cups then bake for another 3-4 minutes until the jam melts and the cups turn golden. Let cool completely before removing from the mould. The granola cups will keep in an airtight container for up to 5 days