If you too feel strongly that your granola should be 50-50 oats to nuts, should have nice big clumps and lots of flakey salt - this one might be a good match for you. I use olive oil for a lovely grassy flavour and you can use whatever nuts you have lying around - my favourite combo is a mix of pecans, almonds and hazelnuts, but go wild! Walnuts! Macadamia! Pistachio!
Honey nut granola
1 cup rolled oats
1 cup mixed nuts, roughly chopped
4 tbsp mixed seeds
4 tbsp olive oil
3 tbsp runny honey
generous pinch of flakey salt
Preheat your oven to 180°C.
Combine the oats, seeds, chopped nuts, olive oil, honey and salt in a large bowl and mix well.
Line a baking sheet with parchment paper and evenly spread the mixture onto the tray. (If doubling the recipe, use two trays)
Bake for 20-30 minutes or until golden brown.
Remove from the oven and leave to the side to cool for a full 30 minutes. This will help it clump together and form clusters.
Once cooled, break up the granola and transfer to an airtight container and keep for up to 2 weeks.