Preheat the oven to 170C/ 325F/ GM3 and line a baking sheet with baking parchment

Measure the coconut oil and agave nectar into a bowl and microwave until melted (alternatively put into a small saucepan and heat on the hob until melted). Stir in the vanilla extract

Meanwhile weigh the oats, buckwheat, cocoa powder and poppyseeds into a medium bowl. Stir

Once the oil and agave have melted, poor onto the oats and mix well

Whisk the egg white until very frothy and stir into the oat mixture

Spread the oats onto the baking parchment and cook for 30 minutes, turning the oats midway through to ensure an even bake

Meanwhile chop the hazelnuts roughly and cut the cherries in half

After 30 minutes, stir the cherries, nuts and cocoa nibs into the granola

Cook for 5 more minutes then remove from the oven and let cool completely on the baking sheet

Transfer to an airtight jar

Keeps for 1 month