The Provenist’s maple granola

Makes enough for ten portions

What you’ll need

300g rolled oats
1 tsp ground cinnamon
A pinch of salt
40ml olive oil
100ml maple syrup
50g almonds
50g pecans
25g sunflower seeds
25g pumpkin seeds
40g dates pitted
40g dried apricots
40g raisins

What to do

1 Preheat your oven to 165°C.

2 In a large mixing bowl, combine the oats, cinnamon, salt, olive oil and maple syrup, stirring well to ensure everything is evenly covered.

3 Line a large baking tray with greaseproof paper and a little olive oil to prevent sticking and transfer the oats, spreading them out into one layer.

4 Bake in the oven for 30 minutes, stirring halfway through to make sure the oats colour all over.

5 Whilst the oats are cooking, roughly chop the dried fruit and nuts.

6 Once the oats are golden brown and cooked, remove from the oven and cool. Add the nuts, fruit and seeds to the oats and stir together. Store in an airtight container for up to two weeks.