YIELD: approximately 4 cups
2 cups regular oat flakes
1/3 cup walnuts
1/4 cup cashews
3 Tbsp flaked almonds
1/3 cup pumpkin seeds
1/4 cup sesame seeds
1/4 cup sunflower seeds
Pinch of salt
2/3 cup maple syrup
1/3 cup sunflower oil
1 teaspoon orange essence
1/3 cup dried mango, chopped
1/4 cup dried apricots, chopped
3 Tbsp goji berries
Preheat the oven to 350°F/160°C fan.
Chop the nuts if you like (but not the flaked almonds), or you can leave them whole.
Mix the oats, nuts, seeds, and a tiny pinch of salt in a large bowl. Make sure you leave the fruit aside, as they will be mixed in at the very end, once the granola is cool. If you prefer to eat your nuts raw, then leave them aside with your fruit; otherwise, include them for a crunchier, more flavorful nut.
In a separate bowl or jug, mix the maple syrup, oil, and orange essence together until well combined. Add to the dry mix in the bowl and mix thoroughly so that each oat flake, nut, and seed gets an even coating.
Spread the granola out on a baking tray (or two if needed). Make sure the mix is spread out evenly if you want a nice crunchy granola-if it's not spread out evenly, it will steam as well as bake and result in some soft and some crunchy bits in your granola.
Bake in the preheated oven for 20 minutes, until golden brown, but you can bake it for longer if you prefer more of a crunch and a darker color. The longer you leave it in the oven, the crunchier it will get up to the point where it will start to burn, so keep an eye on it to ensure you take it out before that happens!
Once the granola is baked, leave it to cool for at least 20 minutes. Make sure it really is cool before transferring to a large bowl and stirring in the fruit.
Granola is great sprinkled on porridge or served on its own with nondairy milk or yogurt. Stored in an airtight container, it will easily keep for a few weeks.