Buying artisanal granola is great. But making your own is even better. Because you decide what goes into your bowl: less sugar, more nuts, exotic spices like cardamom if you’re so inclined. And it tastes so much better. It’s also easier than you think it is — just measure, stir, bake. Here’s a fun recipe to get things started. These Salted Gula Melaka and Coconut Granola Clusters aren’t the kind you pour into a bowl of milk (though you still can, with really yummy results). They are glossy, golden chunks you eat with your fingers. Toasty oats, crunchy nuts and chewy flaked coconut lightly caramelised with palm sugar, a most awesome Asian substitute for the usual maple syrup called for in most granola recipes. The addition of salt makes these munchkins savoury-sweet and addictive. These are all-natural, fibre-rich granola ‘cookies’ you can munch on at any time of the day.