Since the fear of ultra-processed foods became mainstream, many of us have gone off cereals. Once the cornerstone of any breakfast, we’ve turned our backs on muesli, bran flakes and granola. And that’s a real shame, because cereal mixes can be incredible sources of fibre, vitamins and protein – if you make them yourself.

This stove-top tahini granola is the invention of gut expert Dr Saliha Mahmood Ahmed, whose new book is all about creating quick meals with added microbiome benefits. It’s got nearly 10g of fibre and five plants, to say nothing of the anti-inflammatory chai spices.

Gut-boosting properties aside, you’ve got slow-release energy from the oats and protein from creamy tahini. Walnuts offer a big dose of brain-healthy omega-3, pecans and hazelnuts help to reduce bad cholesterol and almonds are packed with antioxidant vitamin E.

Sprinkle over a smoothie or serve with a dollop of live yoghurt on top. Dr Ahmed recommends making this the night before, storing it in an airtight jar and enjoying it the following morning.

Upgrade your breakfasts with a nutty bowl of protein-rich chai-spiced tahini granola